1 head bok choy OR napa cabbage
1 lb. fresh bean sprouts – washed, dried
1/2 lb. cooked salad shrimp
2 med. carrots – julienne
1 bunch green onion – chopped
1 can water chestnuts – drained, chopped
1 Tbls. sesame oil
2 Tbls. minced garlic
1 Tbls. minced fresh ginger
1/4 cup soy sauce
1 tsp. rice vinegar
1 Tbls. beef soup base OR beef bouillon granules
1/2 tsp. white pepper
21 oz. box lumpia wrappers
Trim green leafy parts off head of cabbage, discard white stems, and julienne.
In a large skillet or wok, stir-fry cabbage, bean sprouts, shrimp, carrot, onion, water chestnuts in sesame oil for 10 minutes.
Drain liquid from pan; return to heat.
Add garlic and ginger; stir-fry for 1 minute.
Add soy sauce, rice vinegar, beef base or bouillon, monosodium glutamate, and white pepper; stir-fry until all liquid has evaporated.
Remove from heat and cool completely.
Spoon filling onto center of each wrapper, 2 Tablespoonfuls on each, and spread into a thin line.
Brush water onto edges of wrappers.
With wrapper square in front of you, fold bottom edge upwards in half over filling. Fold sides in towards center 1/2″. Roll up completely from bottom to top. Press to seal edges.
Deep-fry a few at a time in 350 degree oil for 2-3 minutes, or until browned.
Drain on brown paper bags.