It has been a fun and festive week at work. There was a Christmas concert on Tuesday, picture with Santa today, pajama day and a staff Christmas party tomorrow night. It could have been an enjoyable week except that I was feeling under the weather these last few days. I have been cooking some of my comfort food like arroz caldo, chicken and fish ball noodle soup and lumping prito.
Lumpiang prito literally means fried spring roll. Along with pancit bihon and lumpiang shanghai, lumpiang prito is a dish that is commonly served in most Filipino gatherings or salu-salo. It is fried spring rolls with ground pork and mixed vegetables as fillings. The fillings are first cooked, cooled, wrapped in a pastry and then fried. These crunchy spring rolls are then served with garlic-vinegar dipping sauce. Delicious!
- 1 lb. lean ground pork
- 2 cups frozen mixed vegetables, thawed
- 2 cups bean sprouts, rinsed and drained
- 1 shallot, chopped
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 (8X8-in) frozen spring roll pastry, thawed and separated
- Vegetable oil for frying
- Heat olive oil and sauté shallot for 2 minutes or until soft.
- Add ground pork and cook for 3 minutes or until meats are brown.
- Add mixed vegetables, soy sauce and oyster sauce. Stir, cover and cook for 4 minutes or until vegetables are cooked.
- Stir in bean sprouts and turn off heat. Strain on a stainless colander and let cool to room temperature.
- Wrap in a spring roll pastry. For steps on how to wrap spring roll, click here.. (For lumpiang prito, scoop two tablespoonfuls of filling instead of one)
- Fry in hot oil until golden brown on all sides, around 4-6 minutes. Drain on paper towel.
- Serve with garlic-vinegar dip.
This dish goes great with a vinegar and garlic dipping sauce. To make the Vinegar-Garlic Dipping Sauce: Combine 1/3 cup white vinegar, 2 cloves crushed garlic ,1/2 teaspoon table salt and 1/4 teaspoon freshly ground pepper.