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Famous Bamboo Shoots Spring Rolls of Philippines

Ingredients (For the filling)
  • 500 grams bamboo shoots cut into thin strips
  • 200 grams shrimps, shelled, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup stock (water)
  • 2 stalks spring onion, chopped
  • salt and pepper; oil for sauteing
Ingredients (For the sauce)
  • 1 cup broth (bamboo shoots broth)
  • 1 teaspoon salt
  • 1/2 tablespoon soy sauce
  • 1/4 cup brown sugar (or any)
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • For the wrapper
  • 1 cup all-purpose flour
  • cup tapioca starch
  • 1 egg
  • 1/2 teaspoon salt
  • 2 cups to 2 ½ water

  1. For the filling: Saute garlic and onion.
  2. Add shrimps, stirring until done or shrimps turn pink.
  3. Pour water. Cover the pan and let it boil.
  4. Add bamboo shoots. Stir and simmer for 3-5 minutes.
  5. Season with salt and pepper according to taste.
  6. Transfer to a separate dish, allow cooling.
  7. Drain excess broth and set aside.
  8. For the Sauce: Combine broth, sugar, soy sauce, and salt.
  9. Allow boiling.
  10. To thicken, pour in cornstarch dissolved in water.
  11. Add minced garlic.
  12. Remove from heat and set aside.
  13. For the wrapper: Combine the flour, starch, egg, salt, and water.
  14. Mix well and strain the mixture.
  15. Place Teflon pan over low heat,
  16. Pour a small amount mixture just enough to cover the pan.
  17. Let's make our Fresh Bamboo Shoot Spring Rolls: Place a wrapper on a flat surface, add a spoonful of mixture.
  18. Fold one side of the wrapper just to cover the mixture.
  19. Then fold left and right sides, and roll forward to wrap the mixture.
  20. Serve with sauce on top, sprinkle some onions and peanuts.

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