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.
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.
Mix thoroughly all ingredients, except lumpia wrappers and oil for wrapping.
Take a heaping teaspoonful and roll in lumpia wrapper.
Make a long roll about 3/4-inch diameter.
Cut to 2-inch pieces, using very sharp knife.
Deep fat fry.
Serve with soy sauce and lemon or sweet and sour sauce.
In a bowl, combine first 5 ingredients.
Add egg and soy sauce; mix thoroughly.
Season with salt and pepper.
At one end of a lumpia wrapper, spoon about 2 tablespoons of pork mixture and roll tightly.
Brush one end of wrapper with water to seal.
Cut roll into 2-inch pieces.
Deep fry until golden brown.
Serve with hot sweet and sour sauce.
In a bowl, combine first 5 ingredients.
Season with salt, pepper and ajinomoto.
Blend in egg and soy sauce.
Beat mixture thoroughly.
At one end of a lumpia wrapper, spoon about 2 tablespoons of the pork mixture and roll tightly.
Brush end of wrapper with water to seal. Cut rolls into 2-inch pieces.
Deep fat fry.
In a bowl, combine the first 5 ingredients.
Add egg, soy sauce and mix thoroughly.
Season with salt and pepper.
At one end of lumpia wrapper, spoon about 2 Tbsp. of the pork mixture and roll tightly.
Brush one end of wrapper with water to seal.
Cut roll into 2 pieces.
Deep fry till golden brown.
Serve with hot sweet and sour sauce.
Lumpia Wrapper:
In a bowl,
edium heat.
Separate 8 Filipino Lumpia Wrappers and set on wax
Mix everything in a bowl.
Put in the center of lumpia wrapper and roll like a log.
Deep fry.
Make sure the lumpia wrappers are completely thawed. Lay
). Fry 3 or 4 lumpia at a time. Fry for
he fish filling in a lumpia wrapper. Continue until remaining filling
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
slotted spoon, transfer the lumpia to paper towels to drain
you need to keep the lumpia wrappers moist, not sopping wet
In a big bowl, combine first 5 ingredients, then season with salt and black pepper and blend in eggs and soy sauce.
Mix thoroughly well.
To wrap, one end of the wrapper, spoon about 1 tablespoon of the mixture and roll tightly.
Seal the edge of the wrapper by brushing with water.
Cut rolls into 2 pieces and deep fry at 370\u00b0 in vegetable oil.
Let the egg rolls brown and drain well the oil in a strainer.
Separate wrappers. Keep under damp towels. Mix all ingredients together. Place about 1 Tblsp. of filling about 1 1/2\" from edge of wrapper closest to you. Spread across wrapper to about 2\" from the sides. Roll from filling side twice. Turn in sides and continue to roll until almost to the end. Moisten the last part of the wrapper with a little water, using your finger as a paint brush. Finish rolling and place seam side down on baking sheet lined with plastic wrap or foil. Continue in same manner until all rolls are made. Make sure to keep ...
Combine pork, carrots, 1 beaten egg, sesame oil, green onions, water chestnuts and salt.
Spoon 1 tablespoon of the mixture on each lumpia wrapper.
Roll the wrapper and seal with mixture of one egg and 2 tablespoons of cornstarch.
Deep fry, then cut into 3 pieces.
Serve with sweet and sour sauce or catsup.