"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lumpia Recipe

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This recipe for Lumpia, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Moreland
Added: Monday, July 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. of ground beef (chicken, pork or shrimp will work too)
1 small cabbage, cut very fine
1/2 T. garlic powder (fresh garlic can be used)
1/2 T. seasoning or to taste (I use Grill Mates Montreal Steak.)
3 T. Kecap (sweet soy sauce)
2 T. Kikkoman (soy sauce)
2-4 packages of wraps (above ingredients make 90 100)
vegetable oil for frying
1 egg beaten for moistening wraps

Directions:
Directions:
Using medium heat, cook the ground beef until brown, drain and turn the heat down. Add chopped cabbage, garlic powder, Grill Mates, Kecap and Kikkoman. Stir all ingredients.

Place in a container and refrigerate for at least four hours or overnight before wrapping.

Use wax paper to wrap on and to separate layers. Pre-heat oil to 360 to 400 degrees. Place filling diagonally at bottom and roll to middle (snug), bring in the sides to the middle (use egg to moisten) bring down the top corner (moisten with egg). Fry until light brown.

Dipping sauces: Sweet and sour and sweet chili sauce

Number Of Servings:
Number Of Servings:
90-100 lumpia
Preparation Time:
Preparation Time:
6 to 8 hours, including chill time

 

 

 

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