Ingredients with Measurements:
- 1 cup grated bamboo shoots (labóng)
- 1/2 cup carrots, julienned
- 1/2 cup red bell pepper, julienned
- 1/2 cup green bell pepper, julienned
- 1/2 cup onions, sliced
- 1/4 cup raisins
- 1/4 cup vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup pineapple juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 15-20 pieces lumpia wrappers
- 1 egg, beaten
- Cooking oil for frying
Special equipment needed:
- Frying pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine grated bamboo shoots, carrots, red and green bell peppers, onions, and raisins.
2. In a separate bowl, mix together vinegar, sugar, water, pineapple juice, salt, black pepper, garlic powder, and ginger powder until sugar is dissolved.
3. Pour the vinegar mixture over the vegetable mixture and mix well. Let it marinate for at least 30 minutes.
4. Place a spoonful of the vegetable mixture on a lumpia wrapper and roll tightly, sealing the edges with beaten egg.
5. Heat enough oil in a frying pan over medium heat. Fry the lumpia until golden brown and crispy.
6. Serve hot with your preferred dipping sauce.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 15-20 pieces of lumpia
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 16g
Protein: 2g
Substitutions for ingredients:
- You can substitute bamboo shoots with jicama or water chestnuts.
- You can substitute raisins with dried cranberries or chopped dried apricots.
Variations:
- You can add cooked ground pork or shrimp to the vegetable mixture for added protein.
- You can add chopped peanuts or cashews for added crunch.
Tips and tricks:
- Make sure to drain the vegetable mixture well before wrapping to prevent the lumpia from getting soggy.
- Use a non-stick frying pan or a well-seasoned cast iron skillet to prevent the lumpia from sticking.
- Serve with sweet chili sauce or garlic vinegar dipping sauce for added flavor.
Storage instructions:
- Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the lumpia in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the lumpia on a platter and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with steamed rice or pancit for a complete meal.
Suggested side dishes:
- Fresh vegetable salad or garlic fried rice
Troubleshooting advice:
- If the lumpia wrapper breaks while rolling, use a second wrapper to reinforce the first one.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw ingredients.
- Cook the lumpia until the internal temperature reaches 165°F to ensure that it is safe to eat.
Food history:
- Atcharang Labóng Lumpia is a Filipino dish that combines the flavors of atchara (pickled vegetables) and lumpia (spring rolls).
Flavor profiles:
- Sweet, sour, and savory
Serving suggestions:
- Serve as an appetizer or as a main dish with steamed rice.
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Region: Philippine