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Shrimp & Shiitake Mushroom Lumpia With Orange Chili Mint: Directions

This recipe provides instructions for making shrimp and shiitake mushroom lumpia with an orange chili mint sauce. The lumpia filling is made by stir frying shrimp, mushrooms, vegetables and noodles. The sauce is made by simmering rice wine, rice vinegar, oranges and chili sauce. The lumpia are assembled by wrapping the filling in wrappers, frying them, and serving with the orange chili mint sauce.

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Thomas John Doblas Agrabio
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110 views1 page

Shrimp & Shiitake Mushroom Lumpia With Orange Chili Mint: Directions

This recipe provides instructions for making shrimp and shiitake mushroom lumpia with an orange chili mint sauce. The lumpia filling is made by stir frying shrimp, mushrooms, vegetables and noodles. The sauce is made by simmering rice wine, rice vinegar, oranges and chili sauce. The lumpia are assembled by wrapping the filling in wrappers, frying them, and serving with the orange chili mint sauce.

Uploaded by

Thomas John Doblas Agrabio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Shrimp & Shiitake

 3 Oranges
 2 c Rice Wine
 1/2 c Rice Vinegar
Mushroom Lumpia 

1/2 Bottle Lingham Chili Sauce
Fresh Picked Mint Leaves
with Orange Chili Mint
Directions
Yield: 24 servings
Lumpia:
Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger,
Lumpia Ingredients garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean
sprouts. Add the lime leaves, cilantro & mint and season with the oyster
 2 lb Diced Peeled Fresh Shrimp 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
 2 c Chopped Shiitake Mushrooms
mixture.
 1/2 c Thin grated Carrot In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil
 2 oz Bean Sprouts with chopped ginger & garlic, finishing with the same seasonings of fish
 2 oz Shredded Kai -Choy Chinese Mustard soy, oyster sauce & chili paste. Combine the shrimp with the
 2 oz Shredded Won Bok Cabbage vegetable/noodle mixture.
 1/2 oz Garlic Chopped Assemble:
 1/2 oz Chopped Lemongrass On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush
 4 ea Kaffir Lime Leaves 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
 4 oz Cooked Long Rice Noodles
drain well on paper towels. Place the orange chili sauce on a plate and
 2 tb Chopped Fresh Mint slice the rolls at an angle, arrange on the sauce & garnish with a
 2 oz Chopped Fresh Cilantro spoonful of the diced fruit salsa, mint, cilantro and black seeds.
 1/2 oz Nam Pla Fish Sauce Sauce:
 1 oz Oyster Sauce In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed
 1 tb Hot Chili Paste (include rind & skin). Bring to a boil. Add the lingham chili sauce,
 Sesame Oil simmer for about 5 minutes, and strain. Set aside warm.
Serve immediately.
 Soybean Oil
 24 Lumpia Wrappers

Sauce Ingredients

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