In the past, I think I did post lumpia's recipe, but that was Shanghai Spring Roll which a bit different than my 'this time' lumpia :).
Hmmmm.....better we enjoy the lumpia first.....yummmm..........
1 pack of spring roll skin
300 gr shrimp, peeled and deveined,
3 pieces of carrots, cut into matches size
5 pieces of shiitake, sliced
150 gr bamboo shoots, cut into matches size
150 gr cabbage, sliced
2 stalks of spring onion, cut into matches size
2 tbsp fish sauce
2 tbsp oyster sauce
3 cloves of garlic, finely minced
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
Stir fry garlic until fragrant. Stir in shrimp until the color changed to pink. Stir in the rest of ingredients, stir well and boiled. Cooling down before wrapping.
Place one sheet of spring roll wrapper on a flat plate. Scope 1 - 2 tablespoonful filling, then wrap it like wrap an envelope.
Heat oil on a skillet with high heat. Fry lumpia until brown and crispy. Serve it hot with chilli sauce.