Fresh Bamboo Shoots Spring Rolls
Ingredients
For the filling
500 grams bamboo shoots (ubod), cut into thin strips
200 grams shrimps, shelled, chopped
1 small onion, chopped
2 cloves garlic, minced
1/2 cup stock (water)
2 stalks spring onion, chopped
1 cup broth (bamboo shoots broth)
1 teaspoon salt
1/2 tablespoon soy sauce
1/4 cup brown sugar (or any)
1 tablespoon cornstarch
2 cloves garlic, minced
For the wrapper
1 cup all purpose flour
cup tapioca starch
1 egg
1/2 teaspoon salt
Preparation
1
For the filling:
Saute garlic and onion.
3
Pour water. Cover pan and let it boil.
7
Drain excess broth and set aside.
8
For the Sauce:Combine broth, sugar, soy sauce, and salt.
9
Allow to boil.
11
Add minced garlic.
12
Remove from heat and set aside.
13
For the wrapper:Combine the flour, starch, egg, salt, and water.
15
Place Teflon pan over low heat,
16
Pour a small amount mixture just enough to cover the pan.
17
Let's make our Fresh Bamboo Shoot Spring Rolls:Place a wrapper on a flat surface, add a spoonful of mixture.
18
Fold one side of the wrapper just to cover the mixture.
Tools
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About
Here in Taiwan, we have so much bamboo shoots available all year long. Mostly, Taiwanese add bamboo shoots to their soup, sauteed vegetables, boil and dip it in a mayonnaise, or make it into a fermented bamboo shoots In my hometown (Angeles City), we have this favorite restaurant (Perfect Loaf) offering fresh bamboo shoots lumpia and I never tired eating it. I always wonder how they make the wrapper, here it is my first try!
This recipe is adapted from Christie Lee's Pagkaing Pinoy cookbook. Originally, it has pork added into the mixture. How to make wrapper is not included in the book, I found it a Chinese cookbook and just made a twist.
Yield:
1.0 servings
Added:
Saturday, June 12, 2010 - 10:10pm
