Total Time

　　20 minutes

　　

Ingredients

Makes 8 rolls, enough for 4

　　3 tablespoons corn, grapeseed, or neutral oil

　　2 garlic cloves, minced

　　2 shallots, minced

　　1 pound pork, chicken, shrimp, or a combination, minced

　　1/2 cup grated or shredded carrot

　　1/2 cup shredded Napa or other cabbage

　　1/2 cup sliced fresh or canned bamboo shoots, drained if canned

　　2 teaspoons salt

　　2 teaspoons black pepper

　　2 teaspoons Shaoxing wine or dry sherry

　　8 Lumpia Wrappers

　　8 green- or red-leaf lettuce leaves

　　Sweet Garlic Soy Sauce

　　

Step 1

1. Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds. Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes. Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Add the salt, pepper, and wine and remove from the heat.

　　

Step 2

2. Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top. Line 2 heaping tablespoons of stir-fry mixture on top of the lettuce. Fold in the sides and roll tightly, sealing the seam. If necessary, with a few drops of water spread with a brush or your fingertip. Serve with either or both of the sauces.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.