Yield: 24 servings
|1 pounds||Any sort of meat you wish.|
|\N \N||Some suggestions: minced beef minced pork chopped shrimp chopped fish any sort of fish will do tuna worked beautifully chopped chicken chopped ham|
|¼ cup||Any sort of any vegetable chopped water chestnuts, sliced bamboo shoots, chopped mushrooms, chopped green beans, chopped cabbage, chopped carrots, diced potatoes, etc.|
|\N \N||Soy Sauce|
PLEASE NOTE: Put in at least 2-3 different sorts of vegetables in the lumpia.
Lumpia wrappers (available in most Asian food markets. Egg roll or spring roll wrappers should do well also.) If not readily available, recipe for lumpia wrappers follows.
Fry the meat in a deep pan or in a wok until done. Then add the vegetables, salt, pepper, and soya sauce and stir-fry until done.
When done, drain the mixture in a collander and save the drippings.
Wrap the mixture in a lumpia wrapper (similar to wrapping up a burrito) and seal with the drippings. If it won't hold together, try a mixture of one egg diluted with water and just a bit of flour. You may wrap to any size you want. If you want the lumpia small, cut the wrapper in half then wrap the mixture.
Deep fry the lumpia in oil 350 degrees or so. Serve with either sweet and sour sauce or a mixture of soya sauce and vinegar (equal parts) and one or two cloves of smashed garlic.
RECIPE FOR LUMPIA WRAPPERS:
1 cup flour
1 cup water
Mix the flour and water together and blend well to form a smooth batter. Grease a clean griddle of frying pan very lightly. (The best way to do this is to use a piece of clean cloth or paper lightly moistened with oil and wipe the surface of the pan). Using a paint brush, paint batter thinly over the griddle or pan, working quickly.
Remove the wrapper with a pan cake turner as batter dries.