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Recipe Created By : Robbie
Serves : 10
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. carrot - 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
1/2 tsp. white pepper
21 oz. box lumpia wrappers

-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 : These may be frozen for later use before at the step prior to frying.

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