Title: Lumpias
Categories: Appetizer Filipino Pork
Yield: 1 Servings
| 1 | | 10 Oz Can Water Chestnuts |
| | | Drained and Minced |
| 2 | | Eggs |
| 1 | ts | Black Pepper |
| 1 | bn | Green Onions, Minced |
| 2 | | Yellow Chili Peppers, |
| | | Minced |
| 1/2 | ts | Salt |
| 1 | ts | Minced Garlic |
| 1 | lb | Ground Pork |
| 1 | pk | Mu Shu Pork Wrappers |
| | | An egg and |
| 1 | tb | Flour Mixed together in a |
| | sm | Bowl |
| | | Chili Sauce |
Combine the first eight ingredients and mix thoroughly. With a wrapper on a
plate in front of you, put about 1 tbl meat on a corner as though you were
going to wrap the meat up in a piece of butcher paper. Using your fingers,
pinch the meat into a cylinder. Bring the lower corner up over the meat,
wrap the sides in, and roll the meat up around the rest of the wrapper.
Secure the edge of the wrapper by using the egg mixture as glue. Deep fry
the lumpias until crispy and golden brown. Serve at once with chili sauce.