Name: Lumpiang Prito
Yield: 5-7
Cuisine: Filipino
Ingredients: 1/2 cup (125 ml) water; 6 pcs (100 g) shrimps, shelled and cut into pieces (set aside shrimp heads if available); 1 pc (100 g) singkamas (jicama) peeled and cut into thin strips; 1 pouch (10 g) Mama Sita’s Pang-Gisa Mix; 1 pc (120 g) kamote (sweet potato), Peeled and cut into strips; 1 pc (90 g) carrot, peeled and cut into strips; 5 pcs (40 g) green beans, sliced thinly; 1 small (270 g) cabbage, sliced; 1 tbsp (3 g) chopped kinchay (Chinese celery); 18 pcs lumpia wrapper, 7” x 7” (17.5 cm x 17.5 cm); Water, for sealing; Cooking oil, for frying; Mama Sita’s Coconut Nectar Vinegar

Instructions

In a wok, combine water, shrimp heads, singkamas and Mama Sita’s Pang-Gisa Mix. Bring to a boil. Cover and simmer for five minutes. Remove shrimp heads.
Increase heat, add in the rest of the ingredients and cover. Cook for another five to seven minutes or until the vegetables are tender. Let it cool. Serve with lumpia sauce, toasted peanuts and crushed garlic.
Scoop three tablespoons of mixture onto a wrapper. Fold the sides inward and roll.
Brush the edge with water and press down to seal the spring roll.
Heat oil and deep-fry spring rolls for three minutes or until golden.
Drain and serve with Mama Sita’s Coconut Nectar Vinegar.