Title: Hawaiian lumpia
Categories: Appetizer Hawaii
Yield: 30 Servings

1	lb	Ground meat or poultry
1/4	ts	Pepper
2		Garlic cloves; minced
1	tb	Patis or soy sauce
1	lg	Onion; chopped
2	tb	Flour
1	cn	(8 oz) water chestnuts - chopped
1/4	c	Water
2	lb	Bean sprouts
30		Lumpia wrappers
1 1/2	ts	Salt
		Salad oil for frying

In a saucepan, brown meat with garlic and onion. Add water chestnuts, bean sprouts, salt, pepper, and patis or soy sauce; cook for 2 minutes. Drain and cool thoroughly. Combine flour and water to make a paste. To make lumpia, place 2 tablespoons filling on a wrapper. Fold nearest edge of wrapper over filling; fold left and right sides toward center. Roll tightly toward open edge. Seal with paste. Heat oil to 375 F. Fry lumpia until golden brown; drain. Serve with Lumpia Dipping Sauce. Makes 30 lumpia.

(APRIL 1995)

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

From: "Wayne T. Jones"

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