Lumpia (philippine Egg Rolls From Scratch)

---------- Recipe via Meal-Master (tm) v8.02

Title: LUMPIA (PHILIPPINE EGG ROLLS FROM SCRATCH)
Categories: Appetizers, Filipino, Fish, Harned 1994
Yield: 45 egg rolls

--------------------------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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