Yield: 24 servings
|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|
|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.