Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 cup bean sprouts
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. cornstarch
- 1 tsp. sesame oil
- 1/2 tsp. black pepper
- 1 package spring roll wrappers
- Oil for frying
Special equipment needed:
- Large skillet or wok
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a large skillet or wok, heat oil over medium-high heat. Add garlic and sauté for 30 seconds.
2. Add shrimp and cook until pink and cooked through, about 3-4 minutes.
3. Add bean sprouts, shredded carrots, shredded cabbage, scallions, and cilantro. Cook for 2-3 minutes until vegetables are slightly softened.
4. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Pour over the shrimp and vegetable mixture and stir until everything is coated.
5. Remove from heat and let cool for a few minutes.
6. Take a spring roll wrapper and place a spoonful of the shrimp and vegetable mixture in the center. Fold the sides in and roll tightly, sealing the edges with a bit of water.
7. Heat oil in a deep fryer or large pot over medium-high heat. Fry the lumpia until golden brown, about 2-3 minutes per side.
8. Remove from oil and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil for frying should be heated to 350°F.
Serving size:
This recipe makes about 12-15 shrimp lumpia basah.
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 19g
Protein: 9g
Sodium: 420mg
Sugar: 2g
Substitutions for ingredients:
- Shrimp can be substituted with ground pork or chicken.
- Bean sprouts can be substituted with sliced mushrooms.
- Shredded carrots can be substituted with julienned bell peppers.
- Spring roll wrappers can be substituted with egg roll wrappers.
Variations:
- Add chopped water chestnuts for extra crunch.
- Add a tablespoon of hoisin sauce for a sweeter flavor.
- Add a teaspoon of chili flakes for some heat.
Tips and tricks:
- Make sure the shrimp and vegetables are completely cooled before rolling in the spring roll wrappers to prevent them from becoming soggy.
- Use a slotted spoon to remove the lumpia from the oil to prevent excess oil from being absorbed.
- Serve with sweet chili sauce or soy sauce for dipping.
Storage instructions:
Shrimp lumpia basah 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 5-7 minutes or until heated through.
Presentation ideas:
Arrange the shrimp lumpia basah on a platter and garnish with chopped cilantro and scallions.
Garnishes:
Chopped cilantro and scallions.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or broccoli.
Troubleshooting advice:
- If the lumpia wrappers are too dry and difficult to work with, cover them with a damp towel to keep them moist.
- If the lumpia wrappers are too wet and difficult to work with, let them dry out a bit before rolling.
Food safety advice:
- Make sure the shrimp is fully cooked before rolling in the spring roll wrappers.
- Use a thermometer to ensure the oil is heated to the correct temperature to prevent undercooked or overcooked lumpia.
Food history:
Lumpia is a traditional Filipino dish that is similar to Chinese spring rolls. It is typically filled with a mixture of vegetables and meat, and is often served as an appetizer or snack.
Flavor profiles:
Savory, slightly sweet, and crunchy.
Serving suggestions:
Serve the shrimp lumpia basah as an appetizer or snack.
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Region: Indonesian