Lumpia Rolls

• 3 tablespoons corn, grapeseed, or other neutral oil
• 2 garlic cloves, minced
• 2 shallots, minced
• 1 pound pork, chicken, shrimp, or a combination, minced
• 1/2 cup grated or shredded carrot
• 1/2 cup shredded Napa or other cabbage
• 1/2 cup sliced fresh or canned bamboo shoots, drained if canned
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons Shaoxing wine or dry sherry
• 8 Lumpia Wrappers (page 68)
• 8 green- or red-leaf lettuce leaves
• Sweet Garlic Soy Sauce (page 590) or Hoisin Chili Sauce (page 584)

1. Put the oil in a large skillet and turn the heat to medium.
2. A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds.
3. Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes.
4. Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes.
5. Add the salt, pepper, and wine and remove from the heat.
6. Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top.
7. Line 2 heaping tablespoons of the stir-fry mixture on top of the lettuce.
8. Fold in the sides and roll tightly, sealing the seam, if necessary, with a few drops of water spread with a brush or your fingertip.
9. Serve with either or both of the sauces.

corn, garlic, shallots, pork, carrot, cabbage, bamboo shoots, salt, black pepper, shaoxing wine, lumpia wrappers, sweet garlic

Taken from www.epicurious.com/recipes/food/views/lumpia-rolls-385640 (may not work)