MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint 
  Categories: Filipino, Lumpia
       Yield: 24 servings
       2 lb Diced Peeled Fresh Shrimp
       2 c  Chopped Shiitake Mushrooms
     1/2 c  Thin grated Carrot
       2 oz Bean Sprouts
       2 oz Shredded Kai
            -Choy Chinese Mustard
       2 oz Shredded Won Bok Cabbage
     1/2 oz Garlic Chopped
     1/2 oz Chopped Lemongrass
       4 ea Kifir Lime Leaves
       4 oz Cooked Long Rice Noodles
       2 tb Chopped Fresh Mint
       2 oz Chopped Fresh Cilantro
     1/2 oz Nam Pla Fish Sauce
       1 oz Oyster Sauce
       1 tb Hot Chili Paste
            Sesame Oil
            Soybean Oil
      24    Lumpia Wrappers
       3    Oranges
       2 c  Rice Wine
     1/2 c  Rice Vinegar
     1/2    Bottle Lingham Chili Sauce
            Fresh Picked Mint Leaves
   Stir fry at high heat in a equal parts sesame-soybean oil blend,
   ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean
   sprouts. Add the lime leaves, cilantro & mint and season with the
   oyster sauce, fish, soy and chili paste to taste, keeping the
   vegetables crisp. Set aside to cool. Fold in the cooked rice noodles
   with the vegetable mixture.
   In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil
   with chopped ginger & garlic, finishing with the same seasonings of
   fish soy, oyster sauce & chili paste. Combine the shrimp with the
   vegetable/noodle mixture.
   On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush
   the edges lightly with egg, then roll the mixture up folding in the
   edges to close the ends. Pan fry in soy bean oil til golden brown &
   crispy and drain well on paper towels. Place the orange chili sauce
   on a plate and slice the rolls at an angle, arrange on the sauce &
   garnish with a spoonful of the diced fruit salsa, mint, cilantro and
   black seeds.
   In a sauce pan, add the wine, vinegar, oranges cut in half and
   squeezed (include rind & skin). Bring to a boil. Add the lingham
   chili sauce, simmer for about 5 minutes, and strain. Set aside warm.
   Serve immediately.