This recipe isn’t as easy as some others, but well worth the extra bit of effort!
4 pieces dried shiitake mushrooms, soaked in hot water to rehydrate, sliced thinly without stems
1 bunch spring onions, sliced
1 clove garlic, chopped
1 teaspoon fresh ginger, grated
1 piece red bell pepper, chopped
2 cups chinese cabbage, chopped
1/3 cup bamboo shoots, sliced thinly
1 teaspoon Light soy sauce
1 tablespoon chili sauce
1/2 teaspoon fish sauce
1/4 cup Wansuy chopped
1 cup togue
15 pieces lumpia wrapper
1 tablespoon olive oil
1 tablespoon cooking oil spray or olive oil
1/4 cup light soy sauce
1/4 cup Chili sauce
2 tablespoons calamansi juice
1 teaspoon muscovado sugar
1 tablespoon wansuy, chopped
1 piece siling labuyo, seeded and chopped
Preheat oven to 250-300F
Heat frying pan and drizzle with olive oil.
Saute onions, garlic and ginger until slightly cooked.
Add mushrooms, bell pepper, cabbage, and bamboo shoots. Cook slightly.
Add soy sauce, chili sauce and patis. Cook until cabbage is slightly wilted.
Remove from heat and add wansuy and bean sprouts. remove excess liquid.
Get 1 piece lumpia wrapper and fill with 1 tablespoon vegetable mixture. Fold. Repeat with remaining wrappers.
Place spring roll on baking sheet sprayed with cooking spray or oil.
Bake 15 minutes or until lightly browned
Prepare sauce by combining ingredients and spooning over rolls.