Lumpias
24 canapes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Water chestnuts; drained |
| & minced | ||
| 2 | Eggs | |
| 1 | teaspoon | Black Pepper |
| 1 | bunch | Scallion; minced |
| 2 | Yellow chili peppers; minced | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Garlic; minced |
| 1 | pounds | Pork, ground |
| 1 | pack | Mu Shu Pork Wrappers |
| 1 | Egg; mixed with | |
| 1 | tablespoon | Flour |
| Chili Sauce | ||
Directions
Combine the first eight ingredients and mix thoroughly. With a wrapper on a plate in front of you, put about 1 tbl meat on a corner as though you were going to wrap the meat up in a piece of butcher paper. Using your fingers, pinch the meat into a cylinder. Bring the lower corner up over the meat, wrap the sides in, and roll the meat up around the rest of the wrapper. Secure the edge of the wrapper by using the egg mixture as glue. Deep fry the lumpias until crispy and golden brown. Serve at once with chili sauce.
found on rec.food.recipes Stephanie da Silva (arielle@...), moderator
Submitted By SAM WARING On 05-04-95