- Lumpia with Peanuts Ingredients 1/4 kilo pork, sliced
- 1/2 cup shrimps (shelled)
- 1/2 head small cabbage (cut fine)
- 1 small onion, sliced
- 3 cloves garlic, chopped fine
- 1 cup ground peanuts
- 2 tbsps. toyo (soy sauce)
- 1 small bundle kinchay
- 2 medium-sized carrots (diced)
- 2 medium-sized yellow camote (diced)
- 1 cup habichuelas (sliced)
- 3 tbsps. lard
- 1 cup shrimp juice from pounded shells and heads of shrimps
- 2 squares tokua (diced)
- Lumpia wrappers or Lettuce leaves
How to Cook Lumpia with Peanuts
Extract the fat from the pork. Saute garlic, onion and tokua. Add the pork, shrimp, then the shrimp juice. Simmer and then add habichuelas, carrots. cabbage and yellow camote. Season with toyo and cook until done. Set aside in a platter to cool. Add the kinchay, sprinkle half of the amount of ground peanuts and wrap in individual wrappers with lettuce. Before closing each wrapper sprinkle about 1 teaspoon more of peanuts into each. Wrap and serve with lumpia sauce.
