Lumpia
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Lumpia
1 lb Ground meat or poultry
1/4 ts Pepper
2 Garlic cloves; minced
1 tb Patis or soy sauce
1 lg Onion; chopped
2 tb Flour
1 cn (8 oz) water chestnuts-chopped
1/4 c Water
2 lb Bean sprouts
30 Lumpia wrappers
1 1/2 ts Salt
Salad oil for frying In a saucepan, brown meat with garlic and onion. Add water chestnuts, bean sprouts, salt, pepper, and patis or soy sauce; cook for 2 minutes. Drain and cool thoroughly. Combine flour and water to make a paste. To make lumpia, place 2 tablespoons filling on a wrapper. Fold nearest edge of wrapper over filling; fold left and right sides toward center. Roll tightly toward open edge. Seal with paste. Heat oil to 375 F. Fry lumpia until golden brown; drain.
Serve with Lumpia Dipping Sauce.
Makes 30 lumpia. (APRIL 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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