Volume 2
Fried Lumpiang Bihon
Ingredients :
- 2 packs Lucky Me! Pancit Bihon
- 150 grams ground pork
- 2 tablespoons wood ear mushrooms (tenga ng daga, soaked in water then chopped)
- 1/2 medium carrot, grated (about 50 gms)
- 3/4 cup shredded cabbage (about 100 grams)
- 1 tablespoon cilantro (wansuy) leaves
- 10 spring roll wrappers
- 1 cup vegetable oil for deep frying
- 1 cup Sweet Chili Sauce (Mang Tomas)
- 1/4 roasted peanuts, chopped
Cooking Instructions :
- Set aside Lucky Me! Pancit Bihon(LM) seasoning, soy sauce & oil.
- In a frying pan, cook ground pork until browned. Add chopped tenga ng daga, carrots, cabbage and cilantro leaves. Mix well and cook until vegetables are wilted. Season with Lucky Me Instant Pancit Bihon soy sauce and seasoning packets. Add cooked pancit bihon. Season with salt and pepper if needed. Toss noodles and vegetables until well mixed. Cool.
- Lay a lumpia wrapper on a flat surface and place 2 tablespoons of the filling on the lower half of the wrapper. Fold the bottom edge up over the filling, then fold the right and left edges over the first fold, then roll tightly. Seal the roll with water. Repeat until the wrappers and filling are finished. Mixture will make about 10 rolls. Heat the oil in a pan over high heat. Place the rolls, a few at a time, into the oil and deep-fry until golden brown. Remove with a slotted spoon or tongs. Drain on paper towels. Serve with sweet chili sauce and chopped peanuts.
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