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Recipe websites for: Lumpia (Philippine Egg Rolls From Scratch)

"Lumpia (Philippine Egg Rolls From Scratch)"
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———————————-DOILIES———————————-
3 c Flour

5 c ; Water, less 2 tb.

Salt; to taste
———————————-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.

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