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Crispy Duck Lumpia w/Spicy Hoisin Sauce & Mango Salsa

This delicious duck lumpia recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro.


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Prep Time: 60 minutes | Cook Time: 10 minutes | Ready In: 70 minutes
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Duck Filling

•2 cups China Town Roasted Duck (Boneless)
•.5 cup fresh Shiitake Mushroom (Slices)
•1/4 cup green onions sliced
•¼ cup Chinese parsley, sliced
•2 cups bean sprouts
•1 tablespoon roasted Sesame seed
•2 tablespoons Hoisin sauce

•½ tablespoon Siracha chili sauce
•pinch of sugar and granulated garlic

•16 pieces or Lumpia wrappers
•1 egg wash
•vegetable oil for deep fry spring rolls
•1 cup fresh mango and tomato salsa

Fresh Tomato Mango Salsa

•2 tablespoons of diced ripe mango about ¼ inch
•2 tablespoons of diced tomato about ¼ inch
•½ tablespoon of chopped onion
•½ tablespoon of chopped Chinese parsley
•½ tablespoon of lemon juice (optional)
•½ tablespoon of Balsamic vinegar
•½  tablespoon Sugar
•salt and Tabasco to taste

To prepare salsa mixe all the above ingredients together.

 

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Cooking Process:
  • Combine all the ingredients from list A and mix it well, set aside and separate to sixteen portions.
  • With the lumpia wrapper add the mixture to the center and roll like a spring roll (see package for instruction)
  • preheat the oil to 350 degree and fry the lumpia till a golden brown
how to serve:

Serve with fresh tomato mango salsa.

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