Ingredients Jump to Instructions ↓

  1. 2 pounds Diced Peeled Fresh Shrimp

  2. 2 cups Chopped Shiitake Mushrooms

  3. 1/2 cup Thin grated Carrot

  4. 2 ounces Bean Sprouts

  5. 2 ounces Shredded Kai Choy Chinese Mustard

  6. 2 ounces Shredded Won Bok Cabbage

  7. 1/2 ounce Garlic Chopped

  8. 1/2 ounce Chopped Lemongrass

  9. 4 eaches Kifir Lime Leaves

  10. 4 ounces Cooked Long Rice Noodles

  11. 2 tablespoons Chopped Fresh Mint

  12. 2 ounces Chopped Fresh Cilantro

  13. 1/2 ounce Nam Pla Fish Sauce

  14. 1 ounce Oyster Sauce

  15. 1 tablespoon Hot Chili Paste

  16. Sesame Oil

  17. Soybean Oil

  18. 24 Lumpia Wrappers

  19. 3 Oranges

  20. 2 cups Rice Wine

  21. 1/2 cup Rice Vinegar

  22. 1/2 Bottle Lingham Chili Sauce

  23. Fresh Picked Mint Leaves

Instructions Jump to Ingredients ↑

  1. LUMPIA SAUCE Lumpia: Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodles with the vegetable mixture. In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste. Combine the shrimp with the vegetable/noodle mixture. Assemble: On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds. Sauce: In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm. Serve immediately.


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