Appetizers / Asian / Chump Change / Cook

Mu Shu Lumpia


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When I think about Chinese food, I normally don’t think about “leftovers”.  Let’s face it – Chinese food is just better fresh.  But this dish will definitely have you ordering Mu Shu Pork, just to make Mu Shu Lumpia and have your family begging for Chinese” leftovers” on the regular.  And, if you don’t like pork, or don’t eat meat, ask your local Chinese joint for Mu Shu Vegetables or any other meat you may like – it’s an easy substitution.  Also order a couple of extra orders of pancakes and extra hoisin or plum sauce (for your lumpia).

When I very first had Mu Shu, years ago, I noted how similar in size and texture the Mu Shu pancakes are to lumpia wrappers.  I thought maybe.  Basically this recipe utilizes the Mu Shu pancake as the “wrapper”, the Mu Shu as the filling and the hoisin sauce as a dip for the lumpia.  Of course, you can always just buy extra lumpia wrappers from your local market and use those if you like.  A single container of Mu Shu would make dozens of lumpia.

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Mu Shu Lumpia

Mu Shu Pork, chicken, vegetable or whatever you like
Mu Shu pancakes (as many as you can get- don’t forget to order extra)
Hoisin or plum sauce
1 tablespoon flour
1 tablespoon water
Peanut oil (for frying)

Heat ½ inch of oil in a large skillet to medium heat.  In a small bowl, mix together flour and water to make a paste.  Meanwhile, prepare lumpia for frying by placing a little Mu Shu horizontally on the bottom third of the pancake (or lumpia wrapper).  Roll the bottom third of the pancake upward, fold both sides inward and roll from the bottom up making a cigar shape.  Brush the flour/water paste on the top flap and seal the lumpia.  Once all lumpia have been prepared, line a colander with a paper towel.

Fry lumpia, a few at a time, making sure not to crowd them in the pan, turning once, until golden brown.  Fry around a minute or so per side.  Remove lumpia from oil and cool stand upright in the paper towel-lined colander to drain.  Once all lumpia are fried and drained, cut in half on the bias using kitchen shears or a butcher knife and serve with hoisin or plum sauce.

We have to give a shout out to J’s Garden in Vallejo for their awesome dishes and super prompt service for all of our Chinese food needs.  They truly are awesome!  And their Mu Shu is incredible!

Eat Well!

~Trish

One thought on “Mu Shu Lumpia

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