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Title: Lumpia (Philippine Egg Rolls From Scratch)
Categories: Appetizer Filipino Fish
Yield: 45 Servings
| DOILIES | ||
| 3 | c | Flour |
| 5 | c | Water, less 2 tb. |
| Salt to taste | ||
| FILLING | ||
| 3/4 | lb | Ground pork or beef |
| 5 | oz | Raw shrimp, chopped |
| 1 | sm | Onion, chopped |
| 8 | oz | Can water chestnuts drained & finely chopped |
| 1/2 | cn | Bamboo shoots (8 oz. can) drained & finely chopped |
| 1/2 | Stalk celery, fine chopped | |
| 3 | Cloves garlic, fine chopped | |
| 1 | sm | Carrot, finely chopped |
| 1 | lb | Can bean sprouts, drained |
| 1/2 | c | Raisins, chopped |
| Salt and pepper to taste | ||
| 1 | Egg white, lightly beaten | |
| Corn oil | ||
| LUMPIA SAUCE | ||
| 2 | c | Pineapple juice |
| 1 | c | Ketchup |
| 1/2 | ts | Vinegar |
| 1 | tb | Brown sugar |
| 1 | ds | Hot pepper sauce |
| 1/2 | Inch cube crushed ginger | |
| 1/4 | ts | Salt |
| 1 | tb | Cornstarch |
Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of a crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water. Heat a 6" crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack doilies on top of each other until each has cooled. Before filling, put off excess batter to make a perfect circle.
Filling: Cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until the bean sprouts are limp.
Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping tsp. for each doily. Place filling near one side. Roll doily over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white.
Deep fry in corn oil heated to about 375 F., until the rolls are golden. Drain thoroughly on paper towels and serve with sauce.
Note: If rolls are filled ahead of time, cover and refrigerate until it is time to serve. Return to room temperature and fry.
Lumpia Sauce: Combine all ingredients but the corn starch and heat. Meanwhile, mix the corn starch with enough of the pineapple juice mixture to make a smooth paste. Return cornstarch mixture to pot and simmer until mixture is thick. Makes about 3 cups.
Posted on WWiVNet. Meal Mastered by Cathy Harned.
From: Jr Byers Date: 27 Mar 97 National Cooking Echo Ä
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