Side Pannel
Lumpia (Philippine Egg Rolls From Scratch)
Lumpia (Philippine Egg Rolls From Scratch)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Filipino, Fish, Appetizers
Ingredients List
- ----------------------------------DOILIES----------------------------------
- 3 c Flour
- 5 c ; Water, less 2 tb.
- Salt; to taste
Directions
FILLING
3/4 lb Ground pork or beef
5 oz Raw shrimp; chopped
1 sm Onion; chopped
8 oz Can water chestnuts; drained
finely chopped
4 oz Can bamboo shoots; drained
finely chopped
1/2 Stalk celery; fine chopped
3 Garlic cloves; fine chopped
1 sm Carrot; finely chopped
1 lb Can bean sprouts; drained
1/2 c Raisins; chopped
Salt and pepper; to taste
1 Egg white; lightly beaten
Corn oil
LUMPIA SAUCE
2 c Pineapple juice
1 c Ketchup
1/2 ts Vinegar
1 tb Brown sugar
1 ds Hot pepper sauce
1/2 Inch cube crushed ginger
1/4 ts Salt
1 tb Cornstarch
Doilies: Combine flour, water and salt to taste and mix thoroughly with a
wire whisk to remove lumps. Batter should be about the consistency of a
crepe batter. Add a little water if it is too thick. If the batter thickens
as it sits, you may have to add more water. Heat a 6" crepe pan and wipe
out with lightly oiled wax paper. Pour on batter quickly to cover the
bottom. Pour off excess. Allow to cook over low heat until the edges begin
to curl and pull away from the sides of the pan. Remove and place on clean,
dry surface. Repeat, oiling pan each time. Do not stack doilies on top of
each other until each has cooled. Before filling, put off excess batter to
make a perfect circle.
Filling: Cook pork or beef in a large skillet until pinkness is gone.
Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots,
celery, garlic and carrot; cook until carrot is almost tender. Stir in
remaining ingredients except the egg white and oil. Mix well. Cook until
bean sprouts are limp.
Pour mixture into strainer and cool, allowing as much liquid as possible to
drain off before filling rolls. Use about 1 heaping tsp. for each doily.
Place filling near one side. Roll doily over filling a couple of times;
fold in sides and roll up tightly. Seal flap with a little egg white.
Deep fry in corn oil heated to about 375 F., until rolls are golden. Drain
thoroughly on paper towels and serve with sauce.
Note: If rolls are filled ahead of time, cover and refrigerate until it is
time to serve. Return to room temperature and fry.
Lumpia Sauce: Combine all ingredients but the corn starch and heat.
Meanwhile, mix corn starch with enough of the pineapple juice mixture to
make a smooth paste. Return cornstarch mixture to pot and simmer until
mixture is thick. Makes about 3 cups.
Posted on WWiVNet. Electronic format by Cathy Harned.
3/4 lb Ground pork or beef
5 oz Raw shrimp; chopped
1 sm Onion; chopped
8 oz Can water chestnuts; drained
finely chopped
4 oz Can bamboo shoots; drained
finely chopped
1/2 Stalk celery; fine chopped
3 Garlic cloves; fine chopped
1 sm Carrot; finely chopped
1 lb Can bean sprouts; drained
1/2 c Raisins; chopped
Salt and pepper; to taste
1 Egg white; lightly beaten
Corn oil
LUMPIA SAUCE
2 c Pineapple juice
1 c Ketchup
1/2 ts Vinegar
1 tb Brown sugar
1 ds Hot pepper sauce
1/2 Inch cube crushed ginger
1/4 ts Salt
1 tb Cornstarch
Doilies: Combine flour, water and salt to taste and mix thoroughly with a
wire whisk to remove lumps. Batter should be about the consistency of a
crepe batter. Add a little water if it is too thick. If the batter thickens
as it sits, you may have to add more water. Heat a 6" crepe pan and wipe
out with lightly oiled wax paper. Pour on batter quickly to cover the
bottom. Pour off excess. Allow to cook over low heat until the edges begin
to curl and pull away from the sides of the pan. Remove and place on clean,
dry surface. Repeat, oiling pan each time. Do not stack doilies on top of
each other until each has cooled. Before filling, put off excess batter to
make a perfect circle.
Filling: Cook pork or beef in a large skillet until pinkness is gone.
Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots,
celery, garlic and carrot; cook until carrot is almost tender. Stir in
remaining ingredients except the egg white and oil. Mix well. Cook until
bean sprouts are limp.
Pour mixture into strainer and cool, allowing as much liquid as possible to
drain off before filling rolls. Use about 1 heaping tsp. for each doily.
Place filling near one side. Roll doily over filling a couple of times;
fold in sides and roll up tightly. Seal flap with a little egg white.
Deep fry in corn oil heated to about 375 F., until rolls are golden. Drain
thoroughly on paper towels and serve with sauce.
Note: If rolls are filled ahead of time, cover and refrigerate until it is
time to serve. Return to room temperature and fry.
Lumpia Sauce: Combine all ingredients but the corn starch and heat.
Meanwhile, mix corn starch with enough of the pineapple juice mixture to
make a smooth paste. Return cornstarch mixture to pot and simmer until
mixture is thick. Makes about 3 cups.
Posted on WWiVNet. Electronic format by Cathy Harned.
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