Crispy Lumpia with Bamboo Shoots, Eggs, and Dried Shrimp

Lumpia with Bamboo Shoots, Eggs, and Dried Shrimp

Ingredients:

For the Filling:

• 250 grams bamboo shoots, sliced into matchsticks
• 2 large eggs
• 2 tablespoons sweet soy sauce
• 1-2 tablespoons chicken or vegetable broth (as needed)
• 2-3 tablespoons water (as needed)
• 2-3 scallions, chopped
• 2-3 sprigs of fresh cilantro, chopped

For the Spice Paste:

• 3 cloves garlic
• 1 tablespoon black pepper
• 2 tablespoons dried shrimp, soaked for 5 minutes and drained
• Salt to taste

For the Wrapper:

• 200 grams all-purpose flour
• 50 grams rice flour
• 2 large eggs
• 3 tablespoons vegetable oil
• Salt to taste
• Water, as needed

Instructions:

1. Prepare the Filling:

   • Heat a pan over medium heat and add a small amount of oil.
   • Sauté the spice paste (garlic, black pepper, and dried shrimp) until aromatic.
   • Add the beaten eggs to the pan and stir to scramble.
   • Incorporate the bamboo shoots into the pan, mixing well.
   • Add the sweet soy sauce and a little water to the mixture.
   • Cook until the bamboo shoots are tender and the flavors are well combined.
   • Adjust seasoning with salt and a touch of sugar if needed to balance the sweetness.
   • Stir in the chopped scallions and cilantro.
   • Remove from heat and set aside.

2. Prepare the Wrapper:

   • In a mixing bowl, combine all-purpose flour, rice flour, and a pinch of salt.
   • Beat the eggs and add them to the flour mixture.
   • Gradually add vegetable oil and enough water to create a smooth, pourable batter.
   • Strain the batter through a sieve to remove any lumps.
   • Heat a non-stick skillet over medium heat and lightly grease it.
   • Pour a small amount of batter into the skillet, tilting to spread it into a thin, even layer.
   • Cook until the edges start to lift and the surface is set. Remove and set aside.
   • Repeat until all the batter is used, creating a stack of thin wrappers.

3. Assemble the Lumpia:

   • Place a wrapper on a flat surface.
   • Spoon a portion of the bamboo shoot filling onto the center of the wrapper.
   • Fold the sides of the wrapper over the filling, then roll it up tightly.
   • Repeat with the remaining wrappers and filling.

4. Fry the Lumpia:

   • Heat oil in a deep pan or skillet over medium heat.
   • Fry the lumpia until golden brown and crispy, turning occasionally to ensure even cooking.
   • Drain on paper towels.

5. Serve:

   • Serve the crispy lumpia hot, with fresh chili peppers on the side for an extra kick.

Enjoy this delightful dish that combines the crunchiness of bamboo shoots with the savory richness of eggs and dried shrimp, all wrapped in a crispy homemade wrapper!