Lumpia Labong II (Fried with Bamboo Shoots)
1 tbsp. salad oil
6 cloves garlic, minced
1 onion, minced
1/2 lb. pork, thinly sliced
1/2 lb. shrimp, thinly sliced
1 tsp. MSG
1/4 tsp. pepper
1 tbsp. soy sauce
3 cups slivered bamboo shoots
24 Lumpia wrappers
Deep fat for frying
3/4 tsp. salt
Heat in oil in saucepan. Saute garlic and onion. Stir in pork, shrimp, monosodium glutamate, salt, pepper and soy sauce. Cover and simmer until pork is tender. Add bamboo shoots and cook 3 to 4 minutes longer; cool.
Heat deep fat to 375 degrees F. Put 1 to 2 tablespoons of filling about 2 inches from the nearest edge of each wrapper. Fold edge of wrapper over filling. Fold right and left sides toward center to completely enclose filling in envelope fashion.
Roll toward open end, moistening edge with water to seal. Fry in deep fat until lightly browned. Serve with dipping sauce if desired. Makes 24 Lumpia.
Please refer to LUMPIA I for LUMPIA WRAPPER AND DIPPING SAUCE.
