From: Chef Kelly Degada, Pres a Vi, San Francisco. Yield: 24 servings.
½ cup olive oil
4 lb. peeled rock shrimp
to taste, salt and pepper
2 cups finely-chopped red bell pepper
1 cup finely chopped onion
2 tsp. hot red pepper sauce, such as Tabasco® or sriracha
¼ cup Dijon mustard
2 ⅔ cups mayonnaise
4 tsp. finely chopped garlic
48 lumpia wrappers, square or round
8 avocados, peeled and thinly sliced
4 eggs mixed with 4 tsp. water
as needed, corn starch
as needed, oil for deep frying
as needed, wasabi orange cream (recipe follows)
as needed, pickled cucumbers (recipe follows)
as needed, furikake (Japanese condiment)
Citrus-Soy Ginger Sauce:
2¼ cups Kikkoman Soy Sauce
¾ cup Kikkoman Aji Mirin
¼ cup Meyer lemon juice
1½ tsp. finely chopped ginger
In large saute pan, heat oil over medium high heat. Add shrimp; saute for 2-3 minutes, or until cooked through. Season with salt and pepper. Drain in colander; chop into large pieces. In large bowl, stir together bell pepper, onion and shrimp. Stir in hot pepper sauce, mustard, ½ tsp. salt and pepper. Add mayonnaise and garlic; stir to combine. Separate lumpia wrappers and lay them out on a work surface. (If using square wrappers, place them with a point toward you.) Place 2 thin slices of avocado in center. To with ¼ cup shrimp filling. Brush egg wash over top half of wrapper. Fold bottom edge over filling; pull it towards yo to tighten the filling into a log shape. Fold sides over filling and roll into a tight log. If lumpia wrapper tears, roll in a second wrapper. (Don't add a third wrapper; it will be too thick.) Roll each lumpia lightly in cornstarch and place on baking sheet. Refrigerate up to 4 hours, covered with a damp towel.
For each serving, to order: Deep-fry 2 lumpia rolls in 350°F oil for 3-4 minutes or until golden brown on all sides. Drain on paper towels. With serrated knife, cut ends off lumpia. Cut each lumpia into quarters. Stand pieces on plates, filling-side up. Place ends next to rolls. Spoon 2 Tbsp. Citrus-Soy Ginger Sauce over lumpia; spoon a dollop of wasabi orange cream next to rolls. Garnish with cucumbers; sprinkle with furikake.
For Citrus-Soy Ginger Sauce: Whisk together all ingredients. Yield: 2 cups.
For Wasabi Orange Cream: Whisk together 3 cups mayonnaise, 3 Tbsp. orange oil and 2 Tbsp. wasabi paste. For spicier sauce, add more wasabi. Yield: 3 cups.
For pickled cucumbers: Combine 3 cups unseasoned rice vinegar, 1½ cups superfine sugar and 4 tsp. sea salt. Stir in 2 thinly sliced English cucumbers. Yields 5 cups.