"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

LUMPIA (PHILLIPPINE EGG ROLLS) Recipe

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This recipe for LUMPIA (PHILLIPPINE EGG ROLLS), by , is from The Clay Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Clay Lance

Category:
Category:

Ingredients:  
Ingredients:  
LUMPIA (PHILLIPPINE EGG ROLLS)

Lumpia wrappers
3/4 – Pound Ground Pork or Beef
5- Oz. Shrimp cooked
1- Small Onion, Finely chopped
1- 8 Oz. can of Water Chestnuts, Drained and Finely Chopped
1- 4 Oz. can bamboo shoots, Drained and Finely Chopped
1/2 – Stalk of Celery, Finely chopped
3 – Garlic cloves, finely chopped
1 – Small Carrot, Finely chopped
1- 16 Oz. C bean sprout, finely chopped
1/2 – C Raisins Chopped
Salt and Pepper, to taste
1 Egg white, slightly beaten
Vegetable oil


LUMPIA DIPPING SAUCE

2-C Pineapple Juice
1- C Catsup
1/2- tsp. Vinegar
1- Tsp. Brown Sugar
1- tsp. Hot Pepper Sauce
1/2- inch cube Ginger, crushed
1/4- tsp. salt
1- Tsp. Cornstarch

Put all ingredients in a sauce pan and bring to a boil reduce heat and simmer to thicken the dipping sauce.
Serve worm

LUMPIA DIPPING SAUCE#2

1/4- C Brown Sugar
1-C Chicken Stock
1-1/2 – Soy Sauce
3/4- tsp. salt
1/4- tsp. finely ground black pepper
1- Tsp. Corn Starch

Put all ingredients in a sauce pan and bring to a boil reduce heat and simmer to thicken the dipping sauce.
Serve worm

Directions:
Directions:

Cook the meat in a large cast iron skillet until the pinkness is gone. Drain excess grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic, and carrot. Cook until the carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well cook until bean sprouts are limp. Let cool, allow as much liquid to drain off as possible.
Place 1 tsp. of the mixture on a wrapper staged in front of you like a diamond roll one time over the mix, fold in both ends and continue to roll seal the ends with the egg white.
Deep fry with vegetable oil in a lodge wok at 375 until golden brown.



Personal Notes:
Personal Notes:
This is my friend Bear's recipe he brought this to our shop party's at the VA
LUMPIA
KEITH “BEAR” REAGEN

Ground beef
Ground pork
Minced garlic
Minced onion
Minced or shredded cabbage
Minced or shredded carrots
Soy sauce
Chili sesame oil

 

 

 

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