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Vegetable And Shrimp Lumpia

Katie Aubin
  • 30 minutes
  • Serves 16

INGREDIENTS

1 lb

Shrimp

2 cups

Bean sprouts

2

Carrots, large

2

Fresno chiles, large

6 cloves

Garlic

1 tsp

Ginger, fresh

1/2 lb

Green beans

1

Yellow onion, small

1

Egg wash

1 tbsp

Fish sauce

1 tbsp

Cornstarch

3 tsp

Kosher salt

1 tsp

Pepper

1/4 cup

Sugar

1

Canola oil

1/3 cup

Rice vinegar

1 tbsp

Vegetable oil

16

Lumpia wrappers

9/16 cup

Water