lumpia
Fried Lumpia
2 T. oil (I like sesame
oil)
6 cloves garlic, mashed
1 onion, large chopped
1/2 cup pork, chopped
1/2 cup ham, chopped
1 cup coarsely chopped cleaned
shrimp
1/2 cup water
1/2 cup garbanzo beans,
canned
1/2 cup bean sprouts
1/2 cup carrots, slivered
fine
2 dozen lumpia wrappers
(you can use egg roll wrappers,
but they aren't as good)
METHOD:
Sauté garlic till
brown, then discard.
In the same pan sauté
onions until soft.
Add meat, shrimp and 1/2
cup cold water.
Simmer for about 10 minutes
or until pork
is thoroughly cooked.
Add beans, bean sprouts
and carrots.
Cook for about five minutes
more or just until tender.
If liquid remains, drain
from mixture. Turn onto a large platter to cool.
To make rolls, spread the
wrapper with one corner toward you.
Place 2 or 3 Tablespoons
of the mixture in the center.
Fold bottom corner over
filling, then the two sides and top.
(like an egg roll)
Moisten with egg white or
milk to seal the top.
Fry in hot fat, turning
until a golden brown.
Drain on paper towels or
a brown bag.
Yield 2 dozen lumpia.
Variations:
For a simpler, quick lumpia:
stir fry leftover meat,
add diced baked potato and
a package of frozen mixed
vegetables.
A friend of mine from the
Philippines does it this way.
Lumpia Sauces
Garlic Vinegar
To 1/4 cup Vinegar, add
2 crushed cloves of Garlic
Sweet & Sour Sauce
Mix equal parts vinegar,
water, sugar to
make a seeet-sour sauce
mixture, increasing
the vinegar or sugar a bit
at a time to suit your own taste.
Salt to taste. Add 1 T.
catsup or tomato paste.
Bring this mixture to a
boil and add a very small amount of
Cornstarch that has been
mixed in water.
If you like a zippier sauce
you can add a dash or two of Tabasco sauce.