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- Preparing Time: 1 hour and 25 minutes
- Total Time: -
- Served Person: 30
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon white sugar
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 head cabbage, shredded
- 2/3 cup chickpeas, drained
- 2 cups shrimp - deveined, cut into strips, heads reserved
- 1/3 cup diced ham
- 1 chorizo de bilbao (spicy spanish semi-cured sausage), cut into strips
- 1 (18.4 ounce) lean pork tenderloin, diced
- 1 potato, cut into strips
- 2 stalks celery, cut crosswise into slices
- 1 carrot, cut into strips
- 1 ubod (heart of palm), cut into strips
- 25 leaves lettuce
- 25 lumpia wrappers
- Carbohydrate 8.7
- Cholesterol 27
- Fat 2.9
- Protein 7.6
- Sodium 168
- Calories 92 calories;
Pound shrimp heads in a mortar until about 1/2 cup juice is released. Drain juice and reserve. Heat olive oil in a skillet over medium heat. Add garlic; cook and stir until slightly brown, 1 to 2 minutes. Add onion; cook until translucent, about 5 minutes. Stir in ham and chorizo; cook until juices release, about 2 minutes. Add pork; cook and stir until no longer pink, about 7 minutes. Season with salt and pepper. Place shrimp into the skillet; cook until opaque, about 3 minutes. Add the reserved shrimp juice and mix thoroughly. Add soy sauce and sugar; cook and stir until combined, about 2 minutes more. Add cabbage, potato, chickpeas, celery, carrot, and ubod. Cook until vegetables are tender, about 3 minutes. Let filling cool until safe to handle, at least 10 minutes. Lay a lettuce leaf on a lumpia wrapper. Place about 2 tablespoons of the filling over the center of the lettuce. Fold 1 end of the wrapper over the filling to secure the lower end; roll wrapper over to cover. Repeat with remaining lettuce, wrappers, and filling.
