Recently, I called my mom imploring her for the recipe of one of my favorite Chinese dishes, Lumpia. Typically in the form of a deep fried spring roll in most Asian countries, Chinese lumpia is the far healthier (and tastier!) version that is also called “popiah” in China and Singapore. Although it can be made in numerous ways, the combination that I have grown up eating involves a large spring roll wrapper filled with julienned veggies, tofu, shrimp, and pork, and garnished with a toppings that include scrambled egg, crushed roasted peanuts and a sweet sauce (more on this later).
While time consuming, this recipe is actually really easy to make. Its essentially all veggies/tofu (cabbage, carrots, green beans, bean sprouts, tofu) cut into matchstick sized pieces, and sauteed with a base of LOTS of shallots and garlic, pork, and diced shrimp. My mom has made this so many times that she doesn’t really measure, but its essentially a one to one ratio for the vegetables, i.e. one pound of each vegetable, followed by about a third pound of both pork and shrimp. I come from a family of tofu lovers, so we tend to add more of that since more often than not that is the first ingredient missing after a few servings!! Oh, and another thing about this dish – it lasts pretty much FOREVER, and in a good way. After making this over the weekend I didn’t have to worry about dinner for a good 4 or 5 nights. Not consecutively, of course…but I digress. The brown sauce pictured is a combination of rice wine vinegar, sugar (i used agave), cornstarch, soy sauce and water. All pretty simple really, but soo delicious!
After posting that I realized that lumpia really looks eerily close to a burrito…sans cheese of course. Who knew the Chinese liked Mexican food? Speaking of which, there is a chicken enchilada recipe calling my name, hopefully I will be back soon reporting on the results! 🙂