Lumpiang Gulay with Dried Alamang

Name: Lumpiang Gulay with Dried Alamang
Total time: 30 min
Ingredients: 2 Tablespoons canola oil; 1 small onion (finely chopped); 3 cloves garlic (finely minced); 1 medium sweet potato (julienned); 1 carrot (julienned); 1 cup bean sprouts (washed and drained); ⅓ cup dried Alamang (dried baby shrimps, quickly rinsed and drained); 2 stalks green onions (thinly sliced); Spring roll wrappers; Patis (seasoning); Ground black pepper; 2 tablespoons flour/cornstarch mixed with 2 tablespoons of water for sealing the lumpia (or just use water); Canola oil (for frying); ½ cup vinegar; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 garlic (crushed or ½ teaspoon garlic powder); 1 sliced chilli pepper or ½ teaspoon chilli flakes (optional)

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It’s Holy Week and we tend to limit and abstain from eating meat especially the days prior to Easter. But because of this pandemic, we all have limited

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Ingredients

2 Tablespoons canola oil
1 small onion (finely chopped)
3 cloves garlic (finely minced)
1 medium sweet potato (julienned)
1 carrot (julienned)
1 cup bean sprouts (washed and drained)
⅓ cup dried Alamang (dried baby shrimps, quickly rinsed and drained)
2 stalks green onions (thinly sliced)
Spring roll wrappers
Patis (seasoning)
Ground black pepper
2 tablespoons flour/cornstarch mixed with 2 tablespoons of water for sealing the lumpia (or just use water)
Canola oil (for frying)
½ cup vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 garlic (crushed or ½ teaspoon garlic powder)
1 sliced chilli pepper or ½ teaspoon chilli flakes (optional)