Created By: Robbie
Prep. Time: 1:20
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
-Trim green leafy parts off head of cabbage, discard white stems, and
-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
and Fortune Cookies
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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