lumpia (philippine egg rolls from scratch)

Categories
Appetizers
Filipino
Fish
Harned 1994
Yield
45 Egg rolls
MeasureIngredient
3 cups Flour
5 cups ; Water, less 2 tb.
  Salt; to taste
¾ pounds Ground pork or beef
5 ounces Raw shrimp; chopped
1 small Onion; chopped
8 ounces Can water chestnuts; drained finely chopped
4 ounces Can bamboo shoots; drained finely chopped
½  Stalk celery; fine chopped
Garlic cloves; fine chopped
1 small Carrot; finely chopped
1 pounds Can bean sprouts; drained
½ cup Raisins; chopped
  Salt and pepper; to taste
Egg white; lightly beaten
  Corn oil
2 cups Pineapple juice
1 cup Ketchup
½ teaspoon Vinegar
1 tablespoon Brown sugar
1 dash Hot pepper sauce
½  Inch cube crushed ginger
¼ teaspoon Salt
1 tablespoon Cornstarch

DOILIES

FILLING

LUMPIA SAUCE

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.

Posted on WWiVNet. Electronic format by Cathy Harned.

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