Binondo Style Fresh Lumpia

Ingredients for Binondo Style Fresh Lumpia

• 1/2 large cabbage, thinly sliced
• 1 large carrot, julienned
• 1 cup green beans, julienned
• 1 cup jicama, julienned
• 1/3 cup dried wood ear mushrooms, rehydrated and thinly sliced
• 1 small white onion, thinly sliced
• 150 g minced shrimp
• 150 g minced pork
• 1/4 cup chicken stock
• 4 cloves garlic, minced
• Oil
• 1 cup water
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp Hoisin sauce
• 5 tbsp brown sugar
• 1 tbsp Chinkiang vinegar
• 2 tbsp cornstarch
• Ground white pepper
• 1 cup roasted peanuts, ground
• 4 tbsp brown sugar
• 1 cup vermicelli noodles, deep-fried, drained, and crumbled
• 1/2 cup toasted hoti or toasted nori sheets, crumbled
• 16 large fresh lumpia wrappers

How to cook Binondo Style Fresh Lumpia

1. 1.Heat oil in a wok over medium heat and sauté garlic. Add pork and shrimp; stir-fry for 5 minutes.
2. 2.Raise heat, add cabbage, carrot, beans, jicama, mushrooms, onion, and stock. Stir-fry until crisp-tender and nearly dry; drain well.
3. 3.Combine water, soy sauce, fish sauce, Hoisin, 5 tablespoons sugar, vinegar, cornstarch, and white pepper; simmer on low until thickened.
4. 4.Mix peanuts with remaining 4 tablespoons sugar. Separately combine vermicelli and toasted hoti or nori.
5. 5.For each serving, overlap two wrappers, spread with sauce, then add noodle mixture, peanut mixture, and filling. Fold burrito-style and serve.