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Title: Lumpia (Fbfj97a)
Categories: Chinese Appetizer Filipino
Yield: 1 Servings
| Salad oil for frying | ||
| WRAPPER NEEDS | ||
| 1 1/2 | c | Water (plus 3 Tbsp.) |
| 1 1/2 | c | Flour |
| FILLING INGREDIENTS | ||
| 4 | Oriental Dried Mushrooms | |
| 3/4 | lb | Ground pork |
| 1 | Medium onion | |
| 3 | Cloves garlic; minced | |
| 1/3 | lb | Raw Shrimp; chopped |
| 1/8 | c | Water Chestnuts; chopped |
| 1 | tb | Soy sauce |
| 1 | Egg; lightly beaten | |
| SWEET/SOUR SAUCE INGREDIENTS | ||
| 1/2 | c | Water |
| 1/2 | c | Sugar |
| 1/4 | c | Cider Vinegar |
| 1 | tb | Cornstarch |
| 1 | tb | Catsup |
| 1 | Clove garlic;minced | |
| 1/4 | ts | Crushed red pepper |
: Prepare sauce and wrappers; set aside. Soak mushrooms in warm water for 30 minutes; drain. Discard stems; chop caps fine. Crumble pork into fry pan. Add onion and garlic; cook over medium high heat until meat is browned. Add shrimp, mushrooms, chestnuts and cook 2 minutes. Stir in soy sauce. Let cool; then drain excess pan juices. Fill and fold lumpia, moistening edges with egg to seal. (at this point, you may cover and refrigerate up to 8 hours). Deep fry at 340 degrees, 4 to 5 at a time, until golden brown, turning. Drain on towels. Makes 2 dozen. ********Homemade Lumpia Wrappers (or purchase storebought) Place 1 1/2 cups flower in bowl. Add 1 1/2 cups plus 3 tbsp. water; stir until smooth. Let stand 30 minutes. Heat non-stick fry pan on med-high heat. Using a 4 inch paint brush, paint batter in a 6 to 7 inch long strip on griddle. Immediatly paint a second strip, parallel and overlapping first. As soon as batter appears dry andedges begin to curl, lift wrapper from pan and cool. To stack, separate with wax paper. Makes 2 dozen. ********Sweet & Sour Sauce : Combine all ingredients. Stir until cornstarch is dissolved. Cook on medium heat, stirring constantly, until sauce boils and thickens slightly. Let cool. Makes 1 cup.
From: Jr Byers Date: 27 Mar 97 National Cooking Echo Ä
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