Lumpia(Philippine Egg Rolls)

* Exported from MasterCook Buster *

LUMPIA (PHILIPPINE EGG ROLLS)

Recipe By : Teresita Mascardo
Serving Size : 12 Preparation Time :
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*** EGG ROLLS ***
1/2 pound ground pork
1/2 pound raw shrimp -- chopped very fine
4 medium carrots -- chopped fine
1 large onion -- chopped fine
4 large scallions -- up to 6, chopped
-- fine, including the
-- green
4 ounces canned water chestnuts -- (1 small can),
-- chopped fine
4 large eggs
1/4 cup soy sauce -- or more to taste
2 teaspoons pepper -- freshly ground
2 teaspoons Accent -- optional
1 pound egg roll wrappers
Corn oil -- for deep-frying
*** CHOICE OF SAUCE/NO SAUCE ***
1 recipe Sauce for Party Shrimp -- (9/05/98 mcrecipe
-- digest 1640) for
-- accompaniment
1 recipe Terry's Dipping Sauce -- for accompaniment

1) In a large bowl, mix together everything with a spoon except the egg roll
wrappers and oil. Stir gently, trying to keep the ingredients as unmashed as
possible. Cook a small amount of the filling in a small skillet or microwave
so that you can check the seasonings. Add more pepper, soy sauce and Accent
if you want. Chill the filling for 1 hour, or until firm.

2) Slice each egg roll wrapper in half lengthwise. In a deep-fryer or deep,
heavy pot, pour in the corn oil to a 3-inch depth. Heat the oil until a
dropped-in bread cube sizzles instantly. (If using a frying thermometer, the
oil should be about 360 degrees F.) Fill a small bowl with water and keep it
near your work surface.

3) To make the egg rolls, spread 1 tablespoon of filling evenly along the long
top edge of each halved wrapper, leaving a half-inch border.

4) Fold the border over the line of filling. With your forefinger, paint a
line of water along the folded-over border. Roll up the wrapper as tightly as
you can, sealing it with another line of water applied with your finger.
Using water as a sealant will keep the rolls from unwrapping.

5) With a sharp knife, cut each thin, thin egg roll into thirds - 3 small,
thin egg rolls. Using a slotted spoon, slip the egg rolls a few at a time
into the hot oil and fry them, turning them often, until they are brown and
crispy. Drain and serve them immediately.

6) The sauce is optional. Besides the 2 sauces listed above, some mix equal
parts soy sauce and white vinegar, adding minced fresh ginger and scallions to
taste.

Makes 120 tiny egg rolls.

Notes: This recipe appears in Ann Hodgman's BEAT THAT! COOKBOOK, 1995,
Chapters Publishing Ltd., ISBN 1-881527-92-1, pages 18-19.

Typos by K. Hudson Lipin, 09/05/98
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