WATCH: How To Cook Lumpiang Adobo
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Adobo is one of those dishes that is perfect to make in big batches. It just gets better, tastier and even more flavorful with time.
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But if you've finally gotten tired of having the same adobo dish, try this recipe that transforms any leftovers into another dish that you and your family can enjoy.Â
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Lumpiang Adobo
Takes 55 minutes plus coolingÂ
Makes 5 servings/20 rollsÂ
1 1/2 cups chicken and pork adobo, drainedÂ
2 tablespoons adobo oil
1/2 large sweet potato, peeled, cubed smallÂ
1/2 cup frozen green peas, thawedÂ
1/2 cup bean sproutsÂ
1 pack (20 pieces) small lumpia wrappersÂ
Salt and ground black pepper, to tasteÂ
Oil, for fryingÂ
Adobo sauce, to serveÂ
1 Shred adobo in a large bowl. Set aside.
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2
Heat adobo oil in a medium nonstick pan over medium heat. Add sweet potato and cook, stirring, until browned on all sides. Season with salt and ground pepper. Set aside.Â
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3
Add potatoes, green peas, and bean sprouts wit the shredded meat. Season to taste with salt and pepper.Â
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4
Separate lumpia wrappers; keep covered with a damp cloth. Lay 1 on a cutting board. Place about 1 heaping tablespoonful filling in its center. Wet the edges with water before rolling. Repeat with the remaining filling and wrappers.Â
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5
Heat enough oil in a deep pan for pan frying. Fry lumpia until browned on all sides. Drain on paper towels. Serve with adobo sauce.
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