Lumpia

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Title: Lumpia
Categories: Filipino, Lumpia
Yield: 30 servings

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1 lb Ground meat or poultry
1/4 t Pepper
2 Cloves garlic, minced
1 tb Patis or soy sauce
1 Large onion, chopped
2 tb Flour
1 Can (8 oz) water chestnuts,
-chopped
1/4 c Water
2 lb Bean sprouts
30 Lumpia wrappers
1 1/2 t Salt
Salad oil for frying

In a saucepan, brown meat with garlic and onion. Add water
chestnuts, bean sprouts, salt, pepper, and patis or soy sauce; cook
for 2 minutes. Drain and cool thoroughly. Combine flour and water to
make a paste. To make lumpia, place 2 tablespoons filling on a
wrapper. Fold nearest edge of wrapper over filling; fold left and
right sides toward center. Roll tightly toward open edge. Seal with
paste. Heat oil to 375 F. Fry lumpia until golden brown; drain.
Serve with Lumpia Dipping Sauce. Makes 30 lumpia.

Dipping Sauce:

3 cloves garlic, minced
1/8 t salt
1/4 c vinegar
1/8 t pepper

Combine all ingredients; serve with hot lumpia. Makes about 1/4 cup.

The Electric Kitchen; Hawaiian Electric Company, Inc.

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