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Ingredientes
- 2 lrg Large eggs
- 1 1/4 c. water
- 1/2 c. cornstarch
- 1/2 c. flour
- 1/8 tsp salt
- 3 Tbsp. veg. oil for frying wrappers
- 1/2 c. julienned onion
- 1 tsp chopped garlic
- 1 x boneless skinless chicken breast half thinly sliced
- 1/4 lb medium raw shrimp shelled, deveined, and halved
- 1 1/2 c. finely-julienned jicama
- 1/2 sm carrot finely julienned
- 2 x green onions finely julienned
- 2 tsp oyster-flavored sauce
- 1 tsp Filipino fish sauce (patis)
- 1/4 tsp freshly-grnd black pepper
- 5 x tender lettuce leaves
Direcciones
- Prepare wrappers: In a bowl, whisk together Large eggs, water, cornstarch, flour, and salt till smooth. Strain batter.
- Place a nonstick 8-inch omelet pan over medium heat till warm; brush with 1/4 tsp. oil. Pour 1/4 c. batter into pan; tilt pan so batter covers entire surface. Cook till edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.
- Prepare filling: Place a wok over high heat till warm. Add in 1 Tbsp. oil, swirling to coat sides. Add in onion and garlic. Stir-fry for 30 seconds. Add in chicken and shrimp; stir-fry for 2 min. Remove from pan. Heat 1 Tbsp. oil. Add in jicama and carrot; stir-fry for 1 minute. Add in green onions; cook till vegetables are tender crisp, about 2 min. Return chicken mix to pan; add in oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cold.
- Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 c. filling into center of wrapper. Fold bottom third of wrapper over filling, then mix in sides.
- Serve with garlic dipping sauce or possibly a mix of hoisin sauce and soy sauce.
- This recipe yields 10 servings.
- Comments: If you do not have the time to make pancake wrappers for fresh lumpia, you can also use Vietnamese rice paper wrappers, that are sold in many Asian grocery stores. Look for round wrappers about 8 inches across. They're paper-thin, translucent/soft, and brittle, with a delicate lattice pattern from the woven drying racks on that they're made. To soften them, dip them briefly in a bowl of hot water, shaking off the excess before you put the wrapper on your plate. In a few seconds, the wrapper will be soft sufficient to roll around the lettuce and the filling.
- Lumpia are among the most famous of all Filipino dishes. These are not the fried, eggroll-like lumpia you may have tried, but a lighter, home-style version, in that delicate egg pancakes are rolled around lettuce and a tasty chicken, shrimp, and vegetable filling. If you have adventurous guests, let everybody make their own lumpia right at the table - it's a great way to get a dinner party rolling!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 10 servings | |
| Calories 133 | |
| Calories from Fat 49 | 37% |
| Total Fat 5.49g | 7% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.11g | |
| Cholesterol 62mg | 21% |
| Sodium 76mg | 3% |
| Potassium 171mg | 5% |
| Total Carbs 14.64g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.36g | 1% |
| Protein 6.03g | 10% |
