INGREDIENTS:
- lumpia wrap
- ½ kg of minced pork
- ¼ kg of chopped shrimp
- ½ kg ubod, cut into small strips
- ¼ cup singkamas, cut into small strips
- 4 stalks spring onions, chopped
- 3 tablespoons of five spice powder
- 4 garlic cloves, minced
- 1 chopped onion
- Soy sauce
- Salt
- freshly ground black pepper
- Cooking oil
- 2 cups cornstarch
- 1 teaspoon white pepper
- 1 ½ cup of water
- ⅓ cup of water
- 1 teaspoon cornstarch
- 1 egg white, lightly beaten
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- ¼ teaspoon five-spice powder
- Salt
HOW TO COOK:
- Pour and heat the cooking oil in a wok.
- Sauté the garlic and onion.
- Add the pork then cook until browned.
- Add the minced shrimp, spring onions, ubod, and singkamas, then season with five spice powder, salt, soy sauce, and black pepper.
- Mix well to combine and then turn off the heat.
- Place the mixture in a colander to drain excess liquid and allow to cool (reserve the liquid).
For the dough and the wrapper:
