3 lbs ground beef (lean)/Pork can be substituted for Shangai version
2 carrots (peeled sliced and diced)
3 celery stalks (cut into strips and then diced)
1 medium yellow onion (sliced and diced)
1 can water chestnuts (drained, sliced and diced)
4-6 cloves of garlic (sliced and diced)
1/4 cup soy sauce
1 tbsp vinegar
1/2 tsp sugar
black pepper to taste
I USE MENLO WRAPPER for this recipe use 2 packages (usually 30 pcs per package)
Directions: Saute beef until brown and drain off excess oil
Add onions, garlic, carrots, celery, water chestnuts and saute for at least 10 minutes
Add soy sauce, vinegar, sugar and black pepper cook until your liquid is absorbed usually another 10-15 minutes. Turn off and let cool.
I have found that MENLO is a great wrapper - easy to pull apart - hardly ever any waste and simple to roll.
Separate all your lumpia wrappers and just cover with a clean kitchen towel to keep the air from drying out the wrappers.
Take a wrapper (these are square) and put it like a diamond laid in front of you (this way it is so much easier to fold and control), put in about a tbsp of the filling about two inches from the bottom corner closest to you.
Fold over once and get a secure grip while spreading the filling evenly and roll once then grab your left and right corners and fold over the area you're working with and continue till you have just about an inch remaining.
Dab with some water and complete.
With Menlo you really don't need the cornstarch glue just be generous with the water and secure well. Frying lumpia is always easier to cook when your lumpia is half way in the oil in your pan - if too much oil - sometimes its hard to turn them around when cooking. Cook on medium heat until both sides are evenly golden brown. ENJOY!
Submitted by: Annie Merfalen
These spring rolls are served cold and are not fried. You can use the herbs and vegetables in this recipe, or you can use any fresh herbs/veggies of your choosing. You can also use any cooked meat or fish combo that you prefer. Vegetarians may omit meat altogether.
• 1 package clear edible rice paper sheets
• 1/2 lb cooked chicken
• 1/2 lb cooked small shrimp (peeled, deveined, halved)
• 1 bunch fresh cilantro leaves
• 1 bunch fresh mint leaves
• 1 head leafy lettuce, washed and separated into leaves
• 1 cucumber, peeled and cut into very, very thin strips
• 1 cup fresh bean sprouts, optional
• 1 package vermicelli rice noodles, prepared according to package directions
• hoisin sauce, to taste (or optional dipping sauce, see below)
• chopped peanuts
• nuoc nam, Vietnamese spicy fish sauce
1. Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
2. Make sure all veggies and herbs are cleaned, dried, and set out before you start.
3. Quickly dip a sheet of rice paper wrapper into hot water, no longer than a second or two (or they will get too soggy) then lay flat on a work surface.
4. On one edge of the softened rice paper, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't over stuff.
5. Carefully start to roll up egg roll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
6. These rolls will be thicker than the typical Chinese-style fried egg rolls.
7. Combine a few spoonfuls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
8. Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra fillings in fridge and roll later). 9. Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/egg roll wrappers, which must be cooked. Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.
• 1 cup (8 oz) hoisin sauce
• 1/4 cup smooth peanut butter
• 1 Tbs rice vinegar
• 2 garlic, crushed
• 1 minced Thai chili, or more for desired spiciness
• Crushed peanuts, optional
1. Mix all ingredients together; if sauce is thick, add about 1/4 cup warm water to reach desired consistency).
Submitted by: Helene K. Guzman
2 ounces rice noodles
8 rice wrappers (ask for fresh lumpia wrappers)
8 large cooked shrimp, peeled, deveined, and cut in half
2 tablespoons chopped fresh Thai basil
2 tablespoons chopped mint
3 tablespoons chopped fresh cilantro
1 cucumber, chopped
*** Dipping Sauce:
4 teaspoons fish sauce
¼ cup water
2 tablespoons brown sugar
3 tablespoons hoisin sauce
3 tablespoons ground fresh peanuts
1. Bring a medium saucepan of water to boil. Boil rice noodles 3 to 5 minutes, or until al dente. Drain.
2. Fill a large bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of noodles, basil, mint, cilantro and cucumber, leaving about 2 inches uncovered on each side.
3. Fold uncovered sides inward then roll the wrapper. Do not roll too tightly or it may tear. Repeat with remaining ingredients.
4. In a small bowl, mix the dipping sauce ingredients. Serve.
Submitted by Helene K. Guzman
3 or 4 green onions (sliced)
1/2 yellow onion (sliced)
1/2 daigu cut in half and half again and slice so you get nice quaters
1 stalk celery (sliced thin)
Juice of two whole lemons
1 cup shredded coconut and if you're back home fresh is best!
1/2 tsp sesame seed oil
Salt & Done' (chili peppers) to taste
Break up your crab in a nice size bowl - you'll do all your mixing in here so give yourself some room.
Add all your onions, daigu, celery, salt and done' and lemon. Mix well
Add sesame seed oil. Mix well
Make sure you add all your ingredients before the sesame seed oil and before the coconut, I don't know exactly what happens but in any other order and it drastically changes the taste. I think it has to do with how the flavors of kelaguen work and the sesame seed oil is just to add a bit of a twist. Chill for at least an hour so that all the flavor mix thoroughly.
Sliced Crisp Green Mango with Chillies and Salt – Mamuang Yam Prik Gkap Gkleua
- 2 cups small, thin bite-size slices of crisp green unripe mango
- 4-6 Thai chillies, cut into thin rounds
- 1/2 – 1 tsp. sea salt
- 2-3 tsp. granulated sugar
- 2 Tbs. freshly squeezed lime juice (about 1/2 to 1 lime)
Notes and Pointers:
Recipe created by DaVita patient, Bonifacia, and submitted by DaVita dietitian Jennifer H. from California.
Portions: 12 Serving size: 2 cup
• one 16-ounce package frozen Chinese snow peas (optional)
• 1/2 teaspoon pepper
• 1 egg, hard boiled (for garnish)
• 2 lemons
• 2 green onions, chopped finely (for garnish)
1. In a wok or large skillet, over medium heat, sauté garlic and onion in oil until soft.
2. Stir in chicken, pork and/or shrimp and soy sauce. Add 3 cups of chicken broth and bring to boil.
3. Add noodles using 2 wooden spoons to stir in noodles. Cook for 15 minutes until noodles are translucent. Be careful that noodles don’t become gummy. May need to add more broth (or water) to prevent this from happening.
4. Add vegetables and cook until cabbage begins to soften.
5. Transfer pancit to a serving dish and garnish with sliced eggs, green onions and one lemon sliced into wedges.
6. Squeeze the juice of one lemon over top of noodles before serving. Serve immediately.
• Rice noodles, also known as rice sticks, may be purchased at any Asian grocery store.
• Shred the cabbage and carrots in a food processor or buy the pre-shredded slaw mix.
• Use a large wok or very large Dutch oven. (I used a large skillet and ended up transferring the pancit to a Dutch oven since the noodles expand and the sides of a skillet could not keep everything in it as I was mixing it with the two wooden spoons.)
Nutrients per serving
• Calories 255
• Protein 12 g
• Carbohydrates 41 g
• Fat 5 g
• Cholesterol 59 mg
• Sodium 220 mg
• Potassium 373 mg
• Phosphorus 141 mg
• Calcium 49 mg
• Fiber 2.7 g
Submitted by Craigmont Cruz
2 pounds Deveined Shrimp
1 Bg String Beans
1 Lrg Onion
1 Cn Coconut Milk Salt And Black Pepper
In a lrg pot sauté onions, garlic, and string beans, sweat them for a few minutes, until onions are clear, add the shrimp, cherry tomatoes water chestnuts, tofu, salt and black pepper, stir for a couple minutes then add 2 cups of water.
When it begins to boil add the can of coconut milk, let it thicken and check taste to see if it needs more salt and pepper. Serve with hot rice and enjoy.