Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they’re referred to in the Philippines, lumpia togue– togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!
for 16 lumpias
SWEET CHILI SAUCE
½ cupwater, plus 1 tablespoon, divided(120 mL)
- 3 cloves garlic, minced
- 2 large fresno chiles, minced
¼ cupsugar (50 g) ⅓ cuprice vinegar(80 mL) 2 teaspoonskosher salt 1 tablespooncornstarch
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