Lumpia Rolls

13 ingredients
9 steps

Ingredients

  • 3 tablespoons corn, grapeseed, or other neutral oil
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • 1 pound pork, chicken, shrimp, or a combination, minced
  • 1/2 cup grated or shredded carrot
  • 1/2 cup shredded Napa or other cabbage
  • 1/2 cup sliced fresh or canned bamboo shoots, drained if canned
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons Shaoxing wine or dry sherry
  • 8 Lumpia Wrappers (page 68)
  • 8 green- or red-leaf lettuce leaves
  • Sweet Garlic Soy Sauce (page 590) or Hoisin Chili Sauce (page 584)

Directions

  1. 1
    Put the oil in a large skillet and turn the heat to medium.
  2. 2
    A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds.
  3. 3
    Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes.
  4. 4
    Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes.
  5. 5
    Add the salt, pepper, and wine and remove from the heat.
  6. 6
    Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top.
  7. 7
    Line 2 heaping tablespoons of the stir-fry mixture on top of the lettuce.
  8. 8
    Fold in the sides and roll tightly, sealing the seam, if necessary, with a few drops of water spread with a brush or your fingertip.
  9. 9
    Serve with either or both of the sauces.

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