Chef Warton explains how to prepare Lumpia or Spring Rolls, and how to saute sausage and shrimp for the lumpia
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Hi, my name is Cliff Wharton. I am the chef of TenPenh Restaurant and today I'm going to show you how to assemble all the ingredients for the Lumpia, which is a Filipino Asian Spring Roll. I have already shown you how to do vegetables. Now I'm going to cook off some ground pork and sausage that were going to add vegetables in later.
Pretty much you want a hot pot, add little bit of oil to it, like so. Take that ginger and garlic that we chopped up earlier, add that. You could smell—you hear that heat. We will just swirl around there for a minute. Then you want to add your ground pork, add some ground pork. Just go ahead, mix it around that will cook up pretty quick. Once that gets pretty close you see it is turning, once that gets pretty close, go ahead and add the shrimp to it, add shrimp.
It is like that and cooks that down, really cooked, make sure the shrimp is cook. By the time the shrimp is cooked the meat should be ready. Let that go. This is going to be the base for your lumpia and your vegetables are going to come in after that, once these are all cooked. I can say there are different kinds of lumpia in the Philippines you can add whatever you make with chicken, some people add raisins, some people use duck whatever. This is a recipe that I was raised with so, pretty had this in the house the full time when I was growing up. You see it's getting nice and cooked. The shrimp is getting cooked. That is how we do our pork and shrimp.