Philippines - Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

Yield: 24 servings

Lumpia Ingredients

-       2 lb Diced Peeled Fresh Shrimp

-       2 c Chopped Shiitake Mushrooms

-       1/2 c Thin grated Carrot

-       2 oz Bean Sprouts

-       2 oz Shredded Kai -Choy Chinese Mustard

-       2 oz Shredded Won Bok Cabbage

-       1/2 oz Garlic Chopped

-       1/2 oz Chopped Lemongrass

-       4 ea Kaffir Lime Leaves

-       4 oz Cooked Long Rice Noodles

-       2 tb Chopped Fresh Mint

-       2 oz Chopped Fresh Cilantro

-       1/2 oz Nam Pla Fish Sauce

-       1 oz Oyster Sauce

-       1 tb Hot Chili Paste

-       Sesame Oil

-       Soybean Oil

-       24 Lumpia Wrappers

Sauce Ingredients

-       3 Oranges

-       2 c Rice Wine

-       1/2 c Rice Vinegar

-       1/2 Bottle Lingham Chili Sauce

-       Fresh Picked Mint Leaves

Directions

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.