Lumpia Recipe
Yield: 30 LumpiaRecipe by luhu.jp
Ingredients:
1 lbs: Ground meat or poultry,
1/4 tsp: Pepper,
2: Garlic cloves, minced
1 tbsp: Patis or soy sauce,
1 large: Onion, chopped
2 tbsp: Flour,
1 can: (8 oz) water chestnuts, chopped
1/4 cup: Water,
2 lbs: Bean sprouts,
30: Lumpia wrappers,
1 1/2 tsp: Salt,
Salad oil for frying,
Directions:
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.
(APRIL 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Source from luhu.jp
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.
(APRIL 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Source from luhu.jp