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Name: Lumpia (Philippine Egg Rolls From Scratch)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 45
Cuisine: American
Ingredients: 3/4 lb Ground pork or beef; 1 lb bean sprouts drained; 2 c Pineapple juice; 1 tb Brown sugar; salt and pepper to taste; 5 c Water less 2 tb; 3 c Flour; 1 sm Onion chopped; Corn oil; 1/2 c Raisins chopped; 1 Egg white lightly beaten; 1/4 ts Salt; 5 oz Raw shrimp chopped; 3 cloves Garlic fine chopped; 1/2 Inch cube ginger crushed; 1 ds Hot pepper sauce; 1 4-oz can bamboo shoots drained and finely chopped; 1/2 Stalk celery fine chopped; Salt to taste; 1 tb Cornstarch; 1 8-oz can water chestnuts drained, finely chopped; 1 sm Carrot finely chopped; 1 c Ketchup; 1/2 ts Vinegar

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INGREDIENTS

3/4 lb Ground pork ; or beef
1 lb bean sprouts ; drained
2 c Pineapple juice
1 tb Brown sugar
FILLING
salt and pepper ; to taste
5 c Water ; less 2 tb
3 c Flour
1 sm Onion ; chopped
Corn oil
1/2 c Raisins ; chopped
1 Egg white ; lightly beaten
1/4 ts Salt
5 oz Raw shrimp ; chopped
LUMPIA SAUCE
3 cloves Garlic ; fine chopped
1/2 Inch cube ginger ; crushed
1 ds Hot pepper sauce
DOILIES
1 4-oz can bamboo shoots ; drained and finely chopped
1/2 Stalk celery ; fine chopped
Salt ; to taste
1 tb Cornstarch
1 8-oz can water chestnuts ; drained, finely chopped
1 sm Carrot ; finely chopped
1 c Ketchup
1/2 ts Vinegar

INSTRUCTIONS

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.

NOTES

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Lumpia (Philippine Egg Rolls From Scratch)

3/4 lb Ground pork or beef
1 lb bean sprouts drained
2 c Pineapple juice
1 tb Brown sugar
 FILLING
 salt and pepper to taste
5 c Water less 2 tb
3 c Flour
1 sm Onion chopped
 Corn oil
1/2 c Raisins chopped
1 Egg white lightly beaten
1/4 ts Salt
5 oz Raw shrimp chopped
 LUMPIA SAUCE
3 cloves Garlic fine chopped
1/2 Inch cube ginger crushed
1 ds Hot pepper sauce
 DOILIES
1 4-oz can bamboo shoots drained and finely chopped
1/2 Stalk celery fine chopped
 Salt to taste
1 tb Cornstarch
1 8-oz can water chestnuts drained, finely chopped
1 sm Carrot finely chopped
1 c Ketchup
1/2 ts Vinegar

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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Nutrition

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Serving Size: 1 Egg roll (74g)
Recipe Makes: 45

Calories: 82
Calories from Fat: 9 (11%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 7.5mg		2 %
Sodium 75.1mg		3 %
Potassium 131.9mg		3 %
Total Carbohydrate 15.7g		5 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 14.9g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 82

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