Yield: 30 Servings
Measure | Ingredient |
---|---|
1 pounds | Ground meat or poultry |
¼ teaspoon | Pepper |
2 \N | Cloves garlic; minced |
1 tablespoon | Patis or soy sauce |
1 large | Onion; chopped |
2 tablespoons | Flour |
1 can | (8 oz) water chestnuts; chopped |
¼ cup | Water |
2 pounds | Bean sprouts |
30 \N | Lumpia wrappers |
1½ teaspoon | Salt |
\N \N | 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.
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] Date: Fri, 14 Jun 1996 23:57:04 GMT From: gemini@... (Georgette & Dave Burnside) MM-Recipes Digest V3 #166
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .