Thursday, September 15, 2011

Squid and Shrimp Mini Lumpia (Spring Roll)

Inspired by the squid and shrimp balls that I made yesterday, I ventured into making mini lumpi today. Ha! I woke up really early for this one too because I just woke up with visions of these crispy, fried (translation: fattening and greasy...hehehe)but oh-so-yummy babies. Lumpia, as we call them in the Philippines, is otherwise known as spring roll. It is similar to chinese spring rolls. The filling is wrapped in spring roll wrapper and then fried until golden in color. There is an endless possibility for what you can use as are only limited to your imagination. Traditionally, we use ground pork with spices, veggies, and some fillers such as bean sprouts, chesnuts, and even mashed tofu. This one though is slightly different partly because the ingredients are pureed in the blender before they are wrapped in wonton (not spring roll) wrappers. Wonton and spring roll wrappers are basically the same except that wonton wrappers are smaller compared to spring roll wrappers. To round up this dish, I used sweet and sour mango sauce instead of the catsup-based sweet and sour sauce.

1 lb squid, cleaned and sliced
1 lb shrimp, shelled and deveined
3 cloves garlic, chopped
1 shallot, chopped
2/3 cup carrots, cpopped
1 egg yolk
1-2 Tbsp oil
sea salt and freshly ground black pepper, to taste
oil for frying

I. Bring a pan of water to a boil.
2. Blanch squid for about 30 seconds to 1 minute in hot water then drain.
3. Add shrimp, squid,garlic, shallot, carrots, sea salt, egg, and pepperto a food processor. Pulse until pureed and well incorporated. Drizzle oil (1-2 Tbsp) and continue to process until it starts to form a ball.
4. Take a piece of wonton wrapper and lay it on a plate. (NOTE: Keep the rest of the wonton wrappers covered with damp towel to prevent it from drying out.)
5. Add about a tsp of the mixture and wrap. NOTE: See pictures on how to wrap.

NOTE: Wet the tip of the wonton wrapper to make it stick when you roll
6. Continue wrapping until all of the fillings have been used. NOTE: You may dredge lumpia in flour before frying fo a crispier lumpia that stays crispy for a while. Be sure to remove excess flour though before frying.
7. Heat oil in a pan over medium heat.
8. When oil is hot, add lumpia a few at a time and fry until golden in color. Do not overcrowd you pan as it will lower the oil's temperature resulting in a soggy lumpia. NOTE: Be careful as this may cause oil to splatter all over your stove and on yourself.
9. Transfer to a paper towel lined plate to drain excess oil. When frying is done, transfer to a serving dish and serve warm with sweet and sour mango sauce.

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