From the recipe collection
Lumpiang Labong
Crisp spring rolls filled with sautéed bamboo shoots, shrimp, garlic, and vegetables.
- Prep time
- 35 min
- Cook time
- 25 min
- Yield
- 16 pieces
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- For fresh edible bamboo shoots, remove tough outer sheaths and fibrous bases, slice thinly, boil in ample fresh water for 15–20 minutes, and discard all cooking water. Otherwise use drained canned or already properly boiled shoots.
- Sauté garlic and onion until fragrant.
- Add shrimp if using and cook until pink.
- Add bamboo shoots, carrots, cabbage, soy sauce or fish sauce, and pepper.
- Cook until the filling is dry, then cool completely.
- Wrap in lumpia wrappers and seal the edges.
- Fry until crisp and golden, then drain and serve.