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Asian: Fresh Shrimp Lumpia

Source of Recipe


Chef Alvin Binuya






List of Ingredients



• -- Dipping Sauce --
  
• 1 cup white wine vinegar
  
• 2 Tbsp sugar
  
• 2 tsp finely minced garlic
  
• 1/4 tsp ground black pepper
  
• .
  
• -- Lumpia --
  
• 2 ounces bean thread noodles *
  
• 1 cup water
  
• 2 Tbsp sugar
  
• 16 round (8-1/2-inch diameter) rice papers *
  
• 1/2 lb. cooked bay shrimp
  
• 1 cup very thinly sliced (shredded) iceberg lettuce
  
• 2 cups shredded or finely julienned carrots
  
• 1/4 cup very thinly sliced green onions
  
• 1/4 cup chopped, dry roasted peanuts
  






Instructions



1. To make the dipping sauce: Combine vinegar, sugar, garlic and pepper in a small bowl and mix well to dissolve the sugar. Let sit at least 1 hour before serving to let flavors mellow. This sauce can be made up to 2 days in advance and kept refrigerated.
   
   
2. To make the lumpia: Place the bean thread noodles in a large bowl and cover with hot water. Let sit about 15 minutes or until rehydrated and pliable, then drain well and set aside.
   
   
3. In a small bowl, mix together water and sugar until sugar is dissolved.
   
   
4. Lay 8 of the rice papers out on a clean work surface and, with a pastry brush or fingers, lightly brush both sides of each rice paper with the water-sugar mixture. Allow rice papers to sit and absorb the water for about 4 to 5 minutes, or until they are opaque and pliable. Divide the soaked and drained bean thread noodles, shrimp, lettuce and carrot evenly among the 8 rice-paper rounds, centering the ingredients on the lower third of the round. Then evenly sprinkle the green onions and peanuts among the 8 rounds. Fold lower third of wrapper up over the filling and fold outer edges inwards to close the ends, then continue rolling up to complete the cylinder. The rice-paper round will stick to itself, sealing the edge.
   
   
5. Repeat the water-brushing method with the remaining rice papers, then repeat the rolling process with each previously rolled cylinder to create a double wrap. Refrigerate, covered, until ready to serve.
   
   Serve whole or cut in half on a bias, accompanied by the dipping sauce.
   
   Makes 6 to 8 servings.
   
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   * Bean thread noodles (rice sticks and rice vermicelli) and rice-paper rounds are available at Asian markets.