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.
Let cool before preparing the Lumpia.
TO ASSEMBLE:
Prepare
Fill frying pan with vegetable oil (about a quarter inch
Heat vegetable oil in frying pan, throw
he fish filling in a lumpia wrapper. Continue until remaining filling
slotted spoon, transfer the lumpia to paper towels to drain
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.
Make sure the lumpia wrappers are completely thawed. Lay
teamed rice.
While the recipe says to saute the meat
Deep-fry 3 or 4 lumpia at a time, turning once
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.
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
Set aside.
For the lumpia, place 1 piece of banana
il to 375\u00b0F. Fry lumpia, 2 or 3 at a
Heat 1 tablespoon vegetable oil in a large skillet
side.
Saute garlic in vegetable oil until brown.
Add