Lumpia (close Kin To Chi.egg Rools) Recipe
Yield: 2 DozenRecipe by luhu.jp
Ingredients:
4: Oriental dried mushrooms,
3/4 lbs: Lean ground pork,
1 medium: Size onion, chopped
3 Cloves: garlic, minced or pressed
1/3 lbs: Med. size raw shrimp, shelled, deveined, chopped
1/3 cup: Water chestnuts, chopped
1 tbsp: Soy sauce,
1: Egg lightly beaten,
Salad oil,
Lumpia Sweet & sour sauce recipe follows,
12: Lumpia wrappers, (recipe) or egg roll skins(thicker than monemade lumpia, so not as delicate a crust after frying)
Directions:
Prepare sweet and sour sauce; set aside. Also prepare lumpia
wrappers and set aside. Soak mushrooms in warm water to cover for 30
min., then drain. Cut off and discard stems; finely chop caps.
Crumble porc into a wide frying pan. Add onions and garlic and cook
over med. high heat, stirring, until meat is browned (about 6 min.)
Add shrimp, mushrooms, and water chestnuts and cook for 2 min. Stir
in soy. Let cool; then discard excess pan juices. Fill and fold
lumpia ,start from a corner Diamond wise, then roll up bringing the
sides in, moistening wrapper edges with egg to seal. ( at this point
you may cover and refrigerate for up to 8 hours.) Into a 2 to 3
quarts pan, pour oil to a dept of 1-1/2in and heat to 340deg. on a
deep frying thermometer. (If using egg rolls, heat to 360deg.) Add 4
or 5 lumpia; cook, turning as needed, until golden brown (2-3 min).
Remove with a slotted spoon and drain on paper towels; keep warm in a
200deg. oven. Repeat with remaining lumpia. Serve with sweet & sour
sauce.
Source from luhu.jp
wrappers and set aside. Soak mushrooms in warm water to cover for 30
min., then drain. Cut off and discard stems; finely chop caps.
Crumble porc into a wide frying pan. Add onions and garlic and cook
over med. high heat, stirring, until meat is browned (about 6 min.)
Add shrimp, mushrooms, and water chestnuts and cook for 2 min. Stir
in soy. Let cool; then discard excess pan juices. Fill and fold
lumpia ,start from a corner Diamond wise, then roll up bringing the
sides in, moistening wrapper edges with egg to seal. ( at this point
you may cover and refrigerate for up to 8 hours.) Into a 2 to 3
quarts pan, pour oil to a dept of 1-1/2in and heat to 340deg. on a
deep frying thermometer. (If using egg rolls, heat to 360deg.) Add 4
or 5 lumpia; cook, turning as needed, until golden brown (2-3 min).
Remove with a slotted spoon and drain on paper towels; keep warm in a
200deg. oven. Repeat with remaining lumpia. Serve with sweet & sour
sauce.
Source from luhu.jp