Ingredients:
2-5 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 cup diced pork, cooked
3/4 cup shrimp, peeled, chopped and cooked
1 (8 ounce) can bamboo shoots, cut into julienne strips
2 cups Chinese cabbage, shredded
1/2 teaspoon salt
1 cup fresh bean sprouts
1/2 (18 ounce) package philippine lumpia skins (can use spring-roll wrappers)
1 head lettuce (separated into leaves)
Lumpia Sauce:
1/4 cup cornstarch
1/3 cup packed brown sugar
1/2 cup soy sauce
1 1/2 cups water
Procedure:
Combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened.
Heat 2 TBSP oil in a wok or large skillet. Add garlic and onion; saute until transparent. Add pork, shrimp, bamboo shoots, cabbage, and salt. Stir-fry 2 to 3 minutes, adding more oil if needed. Stir in bean sprouts; keep warm.
Keep wrappers covered until used. Top each wrapper with a lettuce leaf and 1 to 2 tablespoons filling; fold end of wrapper over stem-end of lettuce. Roll wrapper and filling, with some of the lettuce and filling extending from open end of wrapper.
Arrange filled wrappers on a platter. Serve with Lumpia Sauce.
4-6 servings
1 hour 30 minutes
1 hr prep
