Shrimp & shiitake mushroom lumpia with orange chili mint

Yield: 24 servings

Measure Ingredient
2 pounds Diced Peeled Fresh Shrimp
2 cups Chopped Shiitake Mushrooms
½ cup Thin grated Carrot
2 ounces Bean Sprouts
2 ounces Shredded Kai Choy Chinese Mustard
2 ounces Shredded Won Bok Cabbage
½ ounce Garlic Chopped
½ ounce Chopped Lemongrass
4 eaches Kifir Lime Leaves
4 ounces Cooked Long Rice Noodles
2 tablespoons Chopped Fresh Mint
2 ounces Chopped Fresh Cilantro
½ ounce Nam Pla Fish Sauce
1 ounce Oyster Sauce
1 tablespoon Hot Chili Paste
Sesame Oil
Soybean Oil
24 Lumpia Wrappers
3 Oranges
2 cups Rice Wine
½ cup Rice Vinegar
½ Bottle Lingham Chili Sauce
Fresh Picked Mint Leaves




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.


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.


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.

Serve immediately.

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