I cooked this more than a week ago before I went to Manila. I was planning to cook lumpiang shanghai then but since I cannot eat red meat I decided to go vegetarian. I used dried small shrimps though so it’s really not fully vegetarian. Dried small shrimps are available in our city’s public market and they’re so cheap (P25 per chupa) that’s why I usually use them to add flavor to some dishes I cook where I usually put pork in it.
Vegetables originating from Baguio and Benguet, like carrots, cabbage, bell peppers, etc., have become expensive since the previous typhoon that’s why I settled for other cheap and abundant veggies available so I went for Labong / bamboo shoots and togue (sprouted mongo beans)
Labong (rabong in Ilocano) or bamboo shoots or bamboo sprouts in English refers to the edible young new canes that are less than 2 weeks old or less than a foot tall. Here’s a trivia: Do you know that this crisp and tender vegetable has been a traditional forest vegetable among the Chinese for thousands of years AND the Japanese consider labong as the king of the forest vegetables.
This is a verysimple yet very tasty dish. My nephew Franz like how crunchy thelumpia was. My stomach, however, violently reacted against this fried food which gave me diarrhea for the whole day. So much for IBS 🙁 For those who have allergic reaction to any kind ofshrimps, you may use 100g. of pork 🙂
LUMPIANG LABONG AT TOGUE
Labong (Bamboo shoot), diced – 1 1/2 cups
Togue (Sprouted Monggo) – 1 cup
French beans, diced – around 15 pcs.
Dried small shrimps – 4 tbsp
Onions, minced – 1 medium
Garlic, minced – 5 cloves
Magi Magic Sarap – 1 tbsp
Salt – 1/4 tsp or to tast
Ground Black Pepper
1. Boil the bamboo shoot in water. Drain well and set aside.
2. Heat the oil then sauté the garlic until it’s aromatic then add the onions and the dried shrimp and stir for a minute.
3. Add the rest of the vegetables. Season with magi magic sarap, salt, and ground pepper. Cook for a few minutes then let the veggies cool down.
4. Using a spoon, place a spoonful of veggies on the lumpia wrapper. Wrap then roll. Repeat until all the veggies had been wrapped and rolled.
5. Fry the lumpia until the wrapper turned brown and crunchy.
Serve with your own choice of dip. You can make the following dip for this lumpia:
Cane Vinegar – 1/2 cup
Brown Sugar – 1 tsp
Salt – 1/2 tsp
Combine all the ingredients for the dip. Serve with the above lumpia or any lumpia at that or any fried food 🙂
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