Yield: 30 Servings
|1 pounds||Ground meat or poultry|
|2||Cloves garlic; minced|
|1 tablespoon||Patis or soy sauce|
|1 large||Onion; chopped|
|1 can||(8 oz) water chestnuts; chopped|
|2 pounds||Bean sprouts|
|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, .