Vegetable And Shrimp Lumpia Spring Rolls
"Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they’re referred to in the Philippines, lumpia togue-- togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!..."
INGREDIENTS
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½ cup plus 1 tablespoon water, divided
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3 cloves garlic, minced
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2 large Fresno chiles, minced
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¼ cup sugar
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⅓ cup rice vinegar
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2 teaspoons kosher salt
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1 tablespoon cornstarch
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2 large carrots, peeled
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½ pound green beans, trimmed
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1 tablespoon vegetable oil
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1 small yellow onion, diced
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3 cloves garlic, minced
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1 teaspoon grated fresh ginger
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1 pound shrimp, peeled, deveined, and finely chopped
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1 tablespoon fish sauce
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1 teaspoon kosher salt
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1 teaspoon pepper
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1 tablespoon rice vinegar
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2 cups bean sprouts
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16 lumpia wrappers
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Egg wash, for brushing
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Canola oil, for frying
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