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Recipe Created By: Robbie
Prep. Time: 1:20
Serves: 10

1 head bok choy OR napa cabbage
1 lb. fresh bean sprouts - washed, dried
1/2 lb. cooked salad shrimp
2 med. carrots - julienne
1 bunch green onion - chopped
1 can water chestnuts - drained, chopped
1 Tbls. sesame oil
2 Tbls. minced garlic
1 Tbls. minced fresh ginger
1/4 cup soy sauce
1 tsp. rice vinegar
1 Tbls. beef soup base OR beef bouillon granules
1 tsp. monosodium glutamate - optional, see Notes, below
1/2 tsp. white pepper
21 oz. box lumpia wrappers

Ingredients at Firehouse Pantry

-Trim green leafy parts off head of cabbage, discard white stems, and julienne.
-In a large skillet or wok, stir-fry cabbage, bean sprouts, shrimp, carrot, onion, water chestnuts in sesame oil for 10 minutes.
-Drain liquid from pan; return to heat.
-Add garlic and ginger; stir-fry for 1 minute.
-Add soy sauce, rice vinegar, beef base or bouillon, monosodium glutamate, and white pepper; stir-fry until all liquid has evaporated.
-Remove from heat and cool completely.
-Spoon filling onto center of each wrapper, 2 Tablespoonfuls on each, and spread into a thin line.
-Brush water onto edges of wrappers.
-With wrapper square in front of you, fold bottom edge upwards in half over filling. Fold sides in towards center 1/2". Roll up completely from bottom to top. Press to seal edges.
-Deep-fry a few at a time in 350 degree oil for 2-3 minutes, or until browned.
-Drain on brown paper bags

Notes: This tasty appetizer from the Philippines may be frozen for later use before at the step prior to frying.  Monosodium glutamate, also called MSG, can be found in most supermarkets in the spice aisle and is sold under the name brand name Accent.

Make It A Meal: Serve with Won-Ton Soup and Fortune Cookies

(3) Visitor Comments:

  • Actually Robbie, my uncle, married my mothers sister, he taught our family, how to make philipine lumpia. Unfortunately I never learned, but...One thing I remember, was they always made the lumpia up a week or so before needing it for a party. right up to halfway frying the lumpia.. then when they needed it for the party, all they had to do was stick it in the oven, and heat it up to finish cooking...Also, when they actually got down to amking it, it was a family get together, with most every one chipping in a doing something
  • I'm half Filipino and never cooked Lumpia or Pancit before. Looking forward to making this recipe!
  • Frying it is optional. You can serve it freshly wrapped (I actually prefer it this way), with a mild sauce, made up of soy sauce, water, and some seasoning (forgot what they are), then sprinkle it with very minced peanuts. Also, in the Philippines, authentic lumpias, especially the not-fried ones, uses a special lumpia wrapper made out of eggs and flour which really taste better than the store-brought ones.

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