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Thursday, June 28, 2012

Lumpiang Prito (Fried Vegetable Spring Rolls) Filipino food.


Lumpiang Prito (Fried Vegetable Spring Rolls) Filipino food.
This recipe will make about 30 spring rolls.
Ingredients:
2 cloves garlic, chopped or crushed
1 c. shredded cooked chicken meat
2 carrots, julienned
1 turnip shredded, julienned
1 sweet potato, julienned
1 piece of bamboo shoot, julienned
1 cup of soaked and julienned wood ears, black fungus, Chinese mushrooms
1 bunch of spring onions, cut into rings (about 1/2 c.)
6 pieces of fried tofu, julienned
2 tbsps. of oyster sauce
1/4 tsp. ground black pepper
19 cm x  19 cm. spring roll wrappers
1 tbsp. of flour plus 1 tbsp. of water
oil for deep frying.
Method:
Microwave the carrots and turnip separately for 1 1/2 minutes each. Microwave the sweet potato for 1 minute.
Heat up a wok and add 2 tbsps. of cooking oil. Add the garlic and stir fry for 1 minute. Add the chicken, if using and stir fry for 2 minutes. Add the vegetables, wood ear and tofu. Season with 2 tbsps. oyster sauce and 1/4 tsp. black pepper. Stir fry until hot and fragrant (about 4 minutes). The vegetables should still be crisp. 
You may need to adjust your seasonings because the sizes of the vegetables vary. 

Transfer to a colander and leave to cool.
Separate the spring roll wrappers. Cover with a tea towel to keep them from drying. Spoon 2 tbsps. of filling near one corner and fold the corner over it. Fold the right and left corner towards the middle, putting the creases where the filling ends.
Put a flat leaf parsley near the corner before you roll, if you wish. Make a paste with flour and water to stick the end corner.

Heat up some oil for deep frying. Fry the rolls a few at a time until golden and crisp (2-3 minutes). Fry for just 1 minute if freezing.They are traditionally served with a vinegar and garlic dip or a soy and ginger dip:
1"x1" ginger, cut in fine strips
1 tbsp. of brown sugar
2 tbsps. light soy sauce
1/2 c. vinegar
1/2 tsp. sesame oil
1/2 red finger chilli in diagonal slices
Mix together and serve as dip for the spring rolls.

Enjoy & Thanks for stopping by!

Ady Greatsword Empire Kitchen Recipes,,

17 comments:

  1. Salam, kreatifnya, Ady. Ni kalau saya, gigit kiri kanan dulu, lastnya gigit tengah2, hehehe

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  2. Salam Abg Ady,
    Sedap dan menarik...fav siti dan anak siti nazirah...nak 10 ketul

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  3. mmg menarik la popia tu Ady, cantikkk...

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  4. kalau ucu ...mau berjam2 baru siap buat mcm tu...cantikkk..

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  5. pernah beberapa kali tgk kawan2 pos lumpiang ni.. tp yg abg ady buat ni lebih menarik sbb ada corak daun ketumbar pd kulitnya tu... cantik pulak bila dihidangkan....

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  6. salam bro ady,,wahh jatuh cinta kt design dlm tue..sungguh kretif la..mesti sedap nie..nnt zila nk cnp jgk ok..thnks:)

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  7. salam abg ady ^^ cantik!!! nmpk mcm cop je design tu kt situ. hihi...

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  8. Assalam Ady..nak 10 ketul tunggu kat woodlands mrt eh..
    eh kalau dah tinggal KL..kena tunngu kat changi aiport lah pulak kan..hehe

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  9. Salam Ady..
    sangat menarik..betul2 macam dicop dengan mesin..hulur seketul dua ke sini..nak buat minum petang..

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  10. Cantik popia tu sedap nampak thanks ek kongsi resepi :D

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  11. ni kira popia versi filipina la ye ady..hehehhe
    nampak sedap...kemas je gulungan nya..:)

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  12. mabuhay Ady....
    wahh masak la lumpia la plak Ady nie...
    rajin betul...bertuah orang umah..he..he...he...

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  13. ermm..popiah... I like popiah samada popiah goreng atau popiah basah,, Nyumm...

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  14. menariknya popiah bro ni..ada printed daun sup laagi..waduh...kruk2..

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  15. Kriuk kriuk popiah nya,menarik juga isinya.

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  16. Wah wah wah...ada popiah! Krap krup nampaknya...nak tapau sebekas please :)

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