Click here to print.
Lumpia
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.
|
Robbie's Recipe
Collection
http://recipes.robbiehaf.com
recipes@robbiehaf.com
|