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Lumpia

submitted by philpot
from Philippines

Lumpia - Filipino Eggrolls

Doilies or Wrappers
3 cup Flour
5 cup ; 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
4 oz Can bamboo shoots; drained, finely chopped
1/2 Stalk celery; fine chopped
3 Garlic cloves; fine chopped
1 sm Carrot; finely chopped
1 lb Can bean sprouts; drained
1/2 cup Raisins; chopped
Salt and pepper; to taste
1 Egg white; lightly beaten
Corn oil

Lumpia Sauce
2 cup Pineapple juice
1 cup Ketchup
1/2 tsp Vinegar
1 Tbsp Brown sugar
1 ds Hot pepper sauce
1/2 Inch cube crushed ginger
1/4 tsp Salt
1 Tbsp 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
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 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 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.

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Only recipes and recipe requests are accepted for posting.
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list-reply

Lumpia

submitted by philpot
from Philippines

Lumpia - Filipino Eggrolls

Doilies or Wrappers
3 cup Flour
5 cup ; 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
4 oz Can bamboo shoots; drained, finely chopped
1/2 Stalk celery; fine chopped
3 Garlic cloves; fine chopped
1 sm Carrot; finely chopped
1 lb Can bean sprouts; drained
1/2 cup Raisins; chopped
Salt and pepper; to taste
1 Egg white; lightly beaten
Corn oil

Lumpia Sauce
2 cup Pineapple juice
1 cup Ketchup
1/2 tsp Vinegar
1 Tbsp Brown sugar
1 ds Hot pepper sauce
1/2 Inch cube crushed ginger
1/4 tsp Salt
1 Tbsp 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
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 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 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.

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/