Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

Ingredients

• •MMMMM---------------------------LUMPIA--------------------------------
• •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 Kifir 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
• •MMMMM---------------------------SAUCE--------------------------------
• •3 Oranges
• •2 c Rice Wine
• •1/2 c Rice Vinegar
• •1/2 Bottle Lingham Chili Sauce
• •Fresh Picked Mint Leaves

Directions

1. 1Lumpia:
2. 2Stir fry at high heat in a equal parts sesame-soybean oil blend,
3. 3ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean
4. 4sprouts. Add the lime leaves, cilantro & mint and season with the
5. 5oyster sauce, fish, soy and chili paste to taste, keeping the
6. 6vegetables crisp. Set aside to cool. Fold in the cooked rice noodles
7. 7with the vegetable mixture.
8. 8In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil
9. 9with chopped ginger & garlic, finishing with the same seasonings of
10. 10fish soy, oyster sauce & chili paste. Combine the shrimp with the
11. 11vegetable/noodle mixture.
12. 12Assemble:
13. 13On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush
14. 14the edges lightly with egg, then roll the mixture up folding in the
15. 15edges to close the ends. Pan fry in soy bean oil til golden brown &
16. 16crispy and drain well on paper towels. Place the orange chili sauce
17. 17on a plate and slice the rolls at an angle, arrange on the sauce &
18. 18garnish with a spoonful of the diced fruit salsa, mint, cilantro and
19. 19black seeds.
20. 20Sauce:
21. 21In a sauce pan, add the wine, vinegar, oranges cut in half and
22. 22squeezed (include rind & skin). Bring to a boil. Add the lingham
23. 23chili sauce, simmer for about 5 minutes, and strain. Set aside warm.
24. 24Serve immediately.