DOILIES
3 cup flour
5 cup ; water, less 2 tb.
1 salt, to taste
FILLING
3/4 lb ground pork or beef
5 oz raw shrimp, chopped
1 small 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 small carrot, finely chopped
1 lb can bean sprouts, drained
1/2 cup raisins, chopped
1 salt and pepper, to taste
1 egg white, lightly beaten
1 corn oil
LUMPIA SAUCE
2 cup pineapple juice
1 cup ketchup
1/2 tsp vinegar
1 tbsp brown sugar
1 dash hot pepper sauce
1/2 inch cube crushed ginger
1/4 tsp salt
1 tbsp cornstarch
A Recipe for
Lumpia (Philippine Egg Rolls From Scratch)
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
This Recipe for Lumpia (Philippine Egg Rolls From Scratch) is one of thousands in the Recipes-to-go Asian Cookbook.
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Eat little, sleep sound. |
| Iranian Proverb |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
This is a recipe for Lumpia (Philippine Egg Rolls From Scratch) from the recipe cookbook of Recipes-to-go (Asian)
Herb Tip |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Food Tip |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Food is an important part of a balanced diet. |
| Anonymous |
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.
Serves: 45
Lumpia (Philippine Egg Rolls From Scratch) Recipe brought to you by Recipes To-Go