|The first fried batch of Lumpia Hanoi|
300 g vermicelli
2 cloves garlic, crushed
1 onion, chopped
1 canned tuna (about 300g)
1 can green peas
2 potatoes, chopped
Calamansi / other citrus
Place in a bowl the vermicelli. Add hot water and soak until cooked through. Drain.
Mix the remaining first 7 ingredients.
Wrap in a lumpia wrapper.
Heat oil and deep fry.
For the sauce, mix all ingredients. Check out other Sauces here.
|solid in water canned tuna|
|Vermicelli, already cooked through|
|The mixture before wrapping|
|The modified Vietnamese Nouc Mam as the original recipe |
calls for lime juice while I used Calamnsi here.