By Vergenia Delzell


2 Tbsp oil (for sautéing) 4 cloves garlic, minced

10 oz vegetarian meat, chop in small cubes* 1 medium onion, chopped in small cubes

1 lb bean sprouts, rinsed and drained 2 medium size carrots, chop in small cubes

1 lb green beans, chop in small cubes 2 medium size potatoes, chop in small cubes

1 small can bamboo shoots, diced small 1 medium size sweet potato, chop in small


2 Tbsp soy sauce 2 tsp of Lumpia Shanghai Mix, to taste

½ tsp salt

Cooking oil (for frying Lumpias) – Recommend using Grapeseed oil in small amounts

*We used Terkettes by Cedar Lake – comes in 20 ounces

Directions:Heat wok or frying pan. Add 2 tablespoons of cooking oil. When the oil is hot enough,
sauté garlic and onions till translucent. Add the vegetarian meat and cook for 2 minutes. Add salt and
Lumpia Shanghai Mix. Add carrots, potato and sweet potato, cook for 7 minutes. Add bean sprout
and bamboo shoot, cook for 3 minutes. Remove lumpia mixture from the pan and pour into a colander
capturing some of the liquid, let cool. (Don’t want mixture to be completely dry, it needs to be moist
but not wet)Wrap the cooked vegetable mixture in lumpia wrapper. See below for wrapping

Fry the lumpia until the color of the wrapper turns golden brown. Transfer to a serving plate. Serve
with sweet and sour sauce such as Mae Ploy or Sriracha Chili Hot Sauce or your homemade version.are
and enjoy!Sh