Fresh Bamboo Shoots Spring Roll

For the filling
500g bamboo shoots (ubod), cut into thin strips
200g 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

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
1/3 cup tapioca starch
1 egg
1/2 teaspoon salt
2 to 2 1/2 cup water


For the filling
Saute garlic and onion.
Add shrimps, stirring until done or shrimps turn pink.
Pour water. Cover pan and let it boil.
Add bamboo shoots. Stir and simmer for 3-5 minutes.
Season with salt and pepper according to taste.
Transfer to a separate dish, allow to cool.
Drain excess broth and set aside.

For the Sauce
Combine broth, sugar, soy sauce, and salt.
Allow to boil.
To thicken, pour in cornstarch dissolved in water.
Add minced garlic.
Remove from heat and set aside.



For the wrapper
Combine the flour, starch, egg, salt, and water.
Mix well and strain the mixture.
Place Teflon pan over low heat,
pour a small amount mixture just enough to cover the pan.




let's make our Fresh Bamboo Shoot Spring Roll

Place a wrapper on a flat surface, add a spoonful of mixture.
Fold one side of the wrapper just to cover the mixture.


Then fold left and right sides, and roll forward to wrap the mixture.

Serve with sauce on top, sprinkle some onions and peanuts.

There are two ways how to eat spring roll: serve the sauce separately,
use hand to eat the spring roll and just dip it in a sauce.


By using fork, pour the sauce on top of the spring roll, cut and mix well.


Here in Taiwan, we have so much bamboo shoots available all year long. Mostly, Taiwanese add bamboo shoots to their soup, sauteed vegetables, boil and dip it in a mayonnaise, or make it into a fermented bamboo shoots In my hometown (Angeles City), we have this favorite restaurant (Perfect Loaf) offering fresh bamboo shoots lumpia and I never tired eating it. I always wonder how they make the wrapper, here it is my first try!
This recipe once again is adapted from Christie Lee's Pagkaing Pinoy  cookbook. Originally, it has pork added into the mixture. How to make wrapper is not included in the book, I found it a Chinese cookbook and just made a twist.

Fresh Bamboo Shoots Spring Rolls