head before making the lumpia and set aside.
Mix
Mix ground pork, shrimp, 1 egg, green onion, carrot, sesame oil, salt and pepper in mixing bowl.
Roll in lumpia wrappers about 1/2 inch thick.
Seal with egg whites.
Fry in oil on medium heat on all sides until brown.
Serve with sweet and sour sauce.
eaf on top of a lumpia wrapper. Place 1 tablespoon filling
When cool, wrap in Semex lumpia wrappers with leaf of lettuce
lettuce leaf on a lumpia wrapper. Place about 2 tablespoons
Prepare the Sicilian Style Pizza Dough. Prepare the Pizza
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Let cool before preparing the Lumpia.
TO ASSEMBLE:
Prepare
emaining wrappers. At this point, lumpia can be frozen until ready
edium heat.
Separate 8 Filipino Lumpia Wrappers and set on wax
slotted spoon, transfer the lumpia to paper towels to drain
Make sure the lumpia wrappers are completely thawed. Lay
For the stock, boil the shrimp shells in 1 1/2 c. water. Saute the garlic, onions, ground pork, shrimp, and tofu.
Add the potatoes and 1/2 c. stock. Cook for 10 minutes, stirring constantly.
Add the beans and cook for another 5 - 10 minutes. Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce.
Continue to stir and cook for 5 more minutes.
Drain and save the broth for the dipping sauce.
Allow the mixture to cool.
he fish filling in a lumpia wrapper. Continue until remaining filling
Combine all ingredients for lumpia (spring roll) filling.
Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
Deep fry in hot oil until golden brown.
Drain.
Cut into shorter lengths before serving.
Prepare Sweet and Sour Sauce:
Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
Serve with lumpia.
Slice Goya ripe plaintains in half (lengthwise).
Lay 2 sections of plantain on a lumpia wrapper.
Sprinkle some brown sugar on the plantains.
Wrap lumpia according to package directions.
Deep-fry in oil until golden brown.
Serve with a scoop of vanilla ice cream.
Enjoy!
In a bowl, combine pork, shrimp, water chestnuts, mushrooms, onion, salt, pepper and egg.
At one end of the lumpia wrapper, spoon about 2 tablespoons of the pork mixture and roll tightly. Brush end of the wrapper with water to seal it.
Deep fry.
When slightly cool, cut into 2-inch pieces.
Serve hot with sweet-sour sauce or hot Thai sauce which can be bought at most Filipino store or Oriental stores in Moreno Valley.
ou have assembled all the lumpia, heat your oil (I use
you need to keep the lumpia wrappers moist, not sopping wet
Mix all ingredients and tablespoon into wrappers.
Fold wrappers and seal with a few tablespoons of water and cornstarch mixture.
Fry or deep fry to desired brownness.
Makes approximately 100 pieces.
Uncooked lumpia or uncooked mixture may be frozen.
Lumpia wrappers may be purchased at some grocery stores.