This recipe makes a lot of lumpia, but they freeze well ... Drain on paper towels, then serve with sweet and sour sauce or vinegar mixed with chillies and a little sugar.
Serves 4 as a main, 8 as a dipping sauce Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste. Scrape the paste into ...
Make the lumpia filling: In a large bowl, combine pork, 2 teaspoons sugar, soy sauce, salt, pepper, carrots, celery, garlic and onions. Mix well. Working with one wrapper at a time, scoop about ...
Ssamjang is the sauce used for Korean wraps. It’s pungent, and a little goes a long way. Put the doenjang, gochujang, corn syrup and sesame oil into a small pan and place it over a low flame.
The chef opted to worked on a recipe that features these two ingredients and created a dish called Black Mushroom and Black Tofu Spring Roll. He featured it for his Lee Kum Kee demo at the ...