Ingredients Jump to Instructions ↓

  1. 2 cups bok choy

  2. 1/2 teaspoon kosher salt

  3. 1/2 cup tree ears

  4. 1/2 pound bean sprouts

  5. 2 teaspoons soy sauce

  6. 2 teaspoons water

  7. 2 teaspoons cornstarch

  8. 8 ounces tofu

  9. 1 teaspoon peanut oil

  10. 1 cup carrot

  11. 1 cup onion

  12. 1 cup bamboo shoots

  13. 4 frozen lumpia wrapper peanut oil lettuce leaves

Instructions Jump to Ingredients ↑

  1. Preparation : combine bok choy and salt in a collander-toss to mix well let stand for 20 minutes, rinse well, drain, and pat dry cut tofu into 1/2-inch thick slices combine soy, water, and cornstarch-mix well heat 1 tablespoon oil in a wok, over a high flame add carrots, bok choy, tree ears, bean sprouts, and bamboo shoots stir-fry for 2 minutes stir in soy mixture and tofu heat and stir until thickened remove from heat and cool place 1 tablespoon filling mixture onto a corner of a wrapper fold tip over filling, fold in sides, and rollup to seal repeat with remaining filling and wrappers heat oil in a wok to 375 degrees add 2 rolls and fry for 2 minutes turn and fry for 1 minute more remove to drain on a cooling rack and blot with paper towels lay a bed of lettuce leaves onto a serving platter arrange rolls on lettuce leaves serve warm, with assorted dipping sauces to the side


Send feedback