Lumpia
This meat filling egg rolls are
everyone's favorite at a pot luck.
Well worth the time
8 servings
******** For Filling ********
1 1/2 lb. ... ground beef
1/2 ... carrot, finely chopped
1 ... green onion, finely chopped
1 teaspoon ... fresh grated ginger
2 cloves ... garlic, minced
1 tablespoon ... sake or dry sherry
1 tablespoon ... honey or sugar
1 teaspoon ... salt
1/8 teaspoon ... pepper
1/4 teaspoon ... ground red pepper
1 teaspoon ... hoisin sauce (optional)
1 teaspoon ... sesame seed oil
*****************************
1 pkg. ... lumpia or egg roll wrappers*
vegetable oil
1. In a large bowl combine all the filling ingredients;
knead with hands until well blended.
2. Spoon filling into center of a lumpia wrapper;
spread to make a narrow mound.
Fold ends of the wrapper over filling;
roll up and seal with a drop of water.
3. Repeat #2 to use all the wrappers.
4. Heat vegetable oil in deep fryer to 300 degrees.
Place 4 to 5 rolls at a time, and fry until golden and
cooked through.
5. Drain on papertowel and serve with sweet and
sour sauce if you want.
*If lumpia wrappers are not available,
try this!
Egg Skins
6 eggs
1/4 cup corn starch
pinch of salt
1/4 cup water
vegetable oil
1. In a medium bowl, combine corn starch, salt and water
and mix until blended. Add eggs and beat until well mixed.
2. Heat 12-inch skillet over low heat; brush lightly
with vegetable oil. Pour 1/4 cup egg mixture into skillet,
tilting skillet so mixture covers bottom completely.
3. Cook until firm on top. Turn out onto plate.
Repeat to use all the mixture. Lightly brush skillet with oil
before making each one.
When you use this home-made wrapper, make sure
to dip rolls in batter before frying...
The Batter
1/3 cup all-purpose flour
1/3 cup corn starch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup water
1 egg
1. In medium bowl, combine flour, cornstarch,
baking powder and salt; mix well.
2. Gradually beat in water, beating until mixture
is smooth. Add egg; beat until well combined>
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