Lumpia Wrapper:
In a bowl,
Let cool before preparing the Lumpia.
TO ASSEMBLE:
Prepare
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.
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.
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.
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.
Combine all ingredients thoroughly, except wrappers and oil. Divide into 10 parts.
Wrap each part in a lumpia wrapper, making a long thin cylinder.
Moisten ends with water to seal.
Fry 3 to 4 pieces at a time in medium-hot oil for about 6 to 8 minutes, rolling each piece to brown all sides evenly.
Drain on paper towels.
Cut into bite-size pieces.
Serve hot with sweet sour sauce.
Mix all ingredients,.
Put one tablespoons of the mixture in the center of each Lumpia skin and roll into a cigar shape. Using your finger, wet the edge of the wrapper just slightly to hold it together.
Using a wok or deep skillet, fry in the oil until golden brown.
Serve with sweet and sour sauce for a dip. See my Recipe #149516.
econds, then throw in the Shanghai bok choy leaves. If all
Combine the first 7 ingredients in a bowl.
Beat egg.
Add to the first mixture and mix thoroughly.
At one end of lumpia wrapper, spoon 2 tablespoons of the mixture and roll tightly. Seal one end of wrapper by brushing with water.
Cut roll in 2 equal pieces and deep fry until golden brown.
Serve with prepared sweet and sour sauce.
head before making the lumpia and set aside.
Mix
Set aside.
For the lumpia, place 1 piece of banana
il to 375\u00b0F. Fry lumpia, 2 or 3 at a
able. of filling in each lumpia/spring roll wrapper and roll
ugar until coated. Wrap a lumpia wrapper around each coated banana
eat.
Separate 8 Filipino Lumpia Wrappers and set on wax
Brown hamburger and drain.
Cut onion and carrots into cubes and place in a food processor.
Dice, slice or cut to your liking. Avoid letting your mix get too watery.
Mix this into the ground beef with the garlic powder, black pepper and salt.