Menu
1/2 lb – Ground pork
1/2 lb – Peeled prawns
1/2 Cup – Grated/diced carrot
1/2 Cup – Grated jicama
1 – Medium white onion (diced)
2 – Large green onions (diced)
4-5 – Garlic cloves (minced)
1.5 oz – Fish sauce
1.5 tsp – Cornstarch or flour
1 tsp – Black pepper
1 tbsp – Oyster sauce
1 packet – Asian spring roll wrapper
Cooking oil of choice
In a food processor, add your ground pork and three-quarters of your prawns. Reserve one quarter to fold into the mixture at the end for added texture. Process the protein until its sticky.
Add the remaining ingredients and spices, be sure to incorporate evenly.
Now your protein filling is done, cover and refrigerate for a half hour.
Now, your meat should be solid enough to place on skewers like a hotdog, yet still pliable to shape into a kebab
Store-bought spring roll wrappers are an excellent alternative to handmade Lumpia wrappers given our busy lifestyle in North America