Lumpia with Bamboo Shoots, Dried Shrimp, and Egg
Ingredients:
- 10 lbs lumpia wrappers (store-bought)
- 100 g bamboo shoots (reduced and soaked)
- 25 g dried shrimp (ebi)
- 2 eggs
- 3 cloves garlic
- Salt, sugar, chicken powder (or bouillon), and black pepper to taste
Instructions:
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Prepare the Bamboo Shoots: Start by boiling the bamboo shoots until tender. Once cooked, thinly slice them and soak in water to reduce the bitterness. Drain and set aside.
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Soak and Prepare the Dried Shrimp: Soak the dried shrimp in warm water until softened. Drain and finely chop.
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Cook the Filling: In a pan, heat a bit of oil and sauté the garlic until fragrant. Add the chopped dried shrimp and continue to cook for a couple of minutes. Then, add the beaten eggs, stirring constantly to scramble. Add the bamboo shoots to the pan and mix well. Season with salt, sugar, chicken powder, and black pepper to taste. Stir everything together until well combined and cooked through.
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Assemble the Lumpia: Take a lumpia wrapper and place a portion of the filling mixture in the center. Roll and fold the wrapper tightly to seal the edges, ensuring the filling is securely enclosed.
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Fry the Lumpia: Heat oil in a deep pan or fryer. Fry the lumpia in batches, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
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Serve: Enjoy the lumpia hot and crispy, as an appetizer or a snack.
This recipe yields a delicious blend of flavors and textures, perfect for gatherings or a tasty treat anytime.
