LUMPIA (PHILLIPPINE EGG ROLLS) Recipe
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Category: |
Category: |
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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
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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.
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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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