lagman@handel.CS.ColoState.Edu (annette) (10/05/90)
In article <1990Oct2.181127.5247@mthvax.cs.miami.edu> janetb@ca.novell.com (Janet Bleiler) writes: > >I was wondering if anyone could post/send a recipe for the >Phillipino variation of eggrolls. I think they are called >lumpia, but are much smaller. Thanks in advance. Lumpia (also called lumpiang shanghai) Wrapper: lumpia or springroll wrapper, available at most Asian food stores. Filling: ground beef or pork, some shrimp if you like (about 1 lb.) - tofu for the veggie kind, although veggie lumpia is probably unheard of in the Phil. green onions, chopped your choice of onions, carrots, celery, mushrooms, water chestnuts, jicama, bamboo shoots, whatever else you want (all chopped up, of course) -- how much of each ingredient you put in is up to you. don't put in too much, though, because you might end up with more filling than you want to wrap. but if you do, you can freeze it. 1 egg 1 - 2 slices of bread (broken up), or 1 - 2 Tablespoons of flour mix em all up, add some (1/4 cup or so) soy sauce, salt, pepper, 1 tsp. sugar. this should end up looking like raw meat loaf with soy sauce. Put about 2 Tbsp filling in each wrapper, roll it up, and seal the edges with some water. Deep fry on medium until golden brown. Serve with your favorite sweet sour sauce (which i usually make with water, vinegar sugar, cornstarch, soy sauce, and ketchup).