Lumpiang labong

Bamboo shoots boiled in two changes of water before they go anywhere near a wrapper.

Pork. Not vegetarian — contains fish sauce, pork.

Ingredients

• 600 g fresh bamboo shoots, peeled and julienned
• 200 g minced pork
• 1 onion and 6 garlic cloves, chopped
• 2 tablespoons fish sauce
• 2 teaspoons coarsely ground black pepper
• 24 lumpia wrappers
• 2 tablespoons oil, for the filling
• oil, for deep frying

Method

1. FRESH BAMBOO SHOOTS ARE BOILED FIRST, IN TWO CHANGES OF WATER, and this is not a texture preference. Raw shoots are harsh and bitter, and boiling is what takes it out.
2. Cover the shoots with water, bring to a rolling boil for 10 minutes, drain and throw the water away. Repeat with fresh water for another 10 minutes. Drain and press dry.
3. Tinned shoots have been through this already -- rinse them well and start at the next step.
4. Brown the pork in the oil, add the onion and garlic, then the shoots, fish sauce and pepper. Cook 5 minutes until dry and let it cool completely.
5. Roll tightly and seal with water.
6. Fry at 170C for 4 minutes. The filling is dense, so these take longer than the vegetable ones.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes