Cooking for a crowd and want the perfect appetizer? Try making those shrimp and veggie-filled lumpia, or, as they’re noted within the Philippines, lumpia togue– togue which means bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you’ll love how quickly a batch may be whipped up. You can also make those ahead of time, freeze, and fry a few days later!

Total Time
half-hour

Prep Time
10 minutes

Cook Time
20 mins

Ingredients
for 16 lumpias

SWEET CHILI SAUCE

½ cup  water, plus 1 tablespoon, divided (a hundred and twenty mL)
3 cloves garlic, minced
2 large fresno chiles, minced
¼ cup  sugar (50 g)
⅓ cup  rice vinegar (80 mL)
2 teaspoons  kosher salt
1 tablespoon  cornstarch

LUMPIA

2 big carrots, peeled
½ lb  inexperienced beans, trimmed (225 g)
1 tablespoon  vegetable oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon  fresh ginger
1 lb  shrimp, peeled, deveined and finely chopped (455 g)
1 tablespoon  fish sauce
1 teaspoon  kosher salt
1 teaspoon  pepper
1 tablespoon  rice vinegar
2 cups  bean sprout (2 hundred g)
16 lumpia wrappers
egg wash, for brushing
canola oil, for frying

Preparation

  1. Make the sweet chili sauce: In a small pot over medium heat, blend collectively ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the warmth to low and simmer for 2 minutes.
  2. In a small bowl, whisk collectively the cornstarch and remaining tablespoon of water.
  3. Whisk the cornstarch slurry into the sauce until absolutely integrated. Continue to simmer for 1 minute, or till the combination has thickened. Remove from the warmth and allow cool.
  4. Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.
  5. In a huge skillet, warmth the vegetable oil over medium-excessive warmth. Add the onion and prepare dinner for three minutes or till slightly gentle.
  6. Add the garlic and ginger, and continue cooking for 2 minutes extra, until fragrant.
  7. Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for two minutes or till shrimp is purple.
  8. Add the bean sprouts, toss to contain, and dispose of the pan from the heat.
  9. Layout a lumpia wrapper in a diamond form and spoon 2 tablespoons of filling onto the lowest of the wrapper, leaving approximately 1½ inches (4 cm) of space from the bottom point.
  10. Fold the bottom factor over the filling, then fold in the rims to create an envelope form. Roll the wrapper toward the pinnacle factor. Brush the top factor with egg wash and finish the roll to seal the stop. Repeat with the final wrappers and filling.
  11. In a massive, deep skillet, heat 1 inch (2.Five cm) of canola oil to 300°F (one hundred fifty°C).
  12. Carefully upload four-five lumpia at a time to the recent oil. Fry on each aspect for 1-2 minutes, or till golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.
  13. Garnish with cilantro and serve with the candy chili sauce.
  14. Enjoy!