Pinoy Fresh Lumpia

Ingredients

50 grams Sapporo Long Kow Vermicelli

12 rounds of lumpia wrapper

1 bundle of asparagus

Slices of fried tofu

24 medium shrimp (unpeeled)

½ small head green leaf, red leaf or romaine lettuce  (about 10-12 leaves)

2 carrots

1 large cucumber

3 stalks of scallions

For the sweet peanut sauce:

1 shallot or 1-2 cloves garlic

½ hoisin sauce

1 tbsp rice vinegar

¼ cup water

2 tsp red chili paste, cornstarch

2 tbsp chopped peanuts for garnish

Procedure

Bring a pot of water to a boil and cook the unshelled shrimp till pink and opaque, around 2 to 3 minutes or so. Move out the shrimp but keep the water boiling; add the 50 grams Sapporo Long Kow Vermicelli and cook for a minute or so. Peel and slice the shrimp in half lengthwise. Peel apart the lettuce leaves and slice into thin strips. Peel and cut into long thin strips the carrots and cucumber. Cut tofu into small pieces. In a large bowl or pan, big enough to accommodate the rice paper round. Start filling ingredients and vermicelli. For the sweet peanut sauce, place all the ingredients in a saucepan. Simmer until sauce is thick. Set aside, garnish with more chopped peanuts. Ready to serve!