Ingredients:
500g ground vegemeat
( for non-vegetarian, use pork )
1 medium onion, chopped
10g kinchay, chopped
1 large carrot, chopped
1 & 1/2 tbsp salt
50g mung bean sprouts, chopped
1 & 1/2 tbsp pepper
50g kangkong leaves, chopped
1 tbsp cornstarch
1 pc egg well beaten
30g raisins
2 segments garlic, crushed
24 pcs lumpia wrapper
kangkong leaves from 1 bunch kangkong
How to cook Emerald Fried Lumpia:
- Combine all ingredients, set aside lumpia wrapper and whole kangkong leaves. Mix well.
- Divide the mixture into 24 parts or weight 36 grams of the mixture for each piece of lumpia.
- Place 3 beds of kangkong leaves on the surface of the lumpia wrapper.
- Wrap the mixture and use water for sealing the lumpia. Deep fry until golden brown.
- Place in a plate underlined with napkin to absorb excess oil.
- Serve crispy with sweet and sour dipping sauce.
Sweet and sour dipping sauce:
- In a saucepan, mix 1 cup water with 1/4 cup catsup, 2 tbsp cornstarch, 2 & 1/2 tbsp vinegar, 2 & 1/2 tbsp sugar and 1 & 1/2tsp soy sauce. Cook until it becomes translucent and slightly thick.
