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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Fried Lumpia |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Fried Lumpia |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1/4 c Cider vinegar
1 ts Soy sauce
1/2 c Sugar
1 c Water or pineapple juice
1/2 ts Finely grated gingerroot
1/2 Garlic clove; crushed
2 tb Cornstarch; blended with:
2 tb Cold water
Salt
1/2 lb Ground pork
1/2 lb Uncooked shrimp, finely chopped
1/2 c Minced mushrooms
1/2 c Diced peeled jicama
2 Green onions; finely chopped
3 Egg yolks
2 tb Soy sauce
Lumpia wrappers Oil; for deep-frying To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm. For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about 1 1/2 tablespoons meat mixture into strip and place along one side of lumpia wrapper. Roll tightly, folding in wrapper ends while rolling. Moisten edges lightly with water to seal. Repeat with remaining filling. Fry in deep hot oil until golden brown. Serve whole or cut in halves or thirds.
Serve with sweet-sour sauce.
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