Lumpia

Recipe from Donna Hackett

This is not many food items that make a hit with company than do these little rolls from the Philippines.

Ingredients

Lumpia Filling:

1     pound of either minced pork, minced beef, hamburger, or small shrimp.
½   cup minced onion
2     cloves garlic
¼   cup chopped vegetables such as mushrooms, cabbage, carrots, bean sprouts, etc.
1½  teaspoon salt
¼   teaspoon pepper
1    Tablespoon Soy Sauce
 

Lumpia Sweet and Sour Sauce:
¼  cup Cider vinegar
1    teaspoon Soy sauce
½   cup Sugar
1    cup Water or pineapple juice
½  teaspoon Finely grated gingerroot
½  Garlic clove; crushed
2    tablespoons Cornstarch; blended with:
2    tablespoons Cold water
Salt

30 Lumpia Wrappers (egg roll wrappers will work as a substitute)

Cooking Method

Lumpia Filling:

Fry the garlic in a small amount of oil (just enough to keep the garlic from sticking), add meat and continue frying until done.

• Add vegetables, salt, pepper, and soy sauce.  Stir fry till vegetables are done.

• Drain the mixture, and save the liquid.

To assemble the Lumpia, you will need:

• Lumpia wrapper - commercially available.

• Romaine or green or red or butter lettuce.

Assemble:

1. Shape about 1½ tablespoons meat mixture into strip and place along one side of Lumpia wrapper. 

2. Roll tightly, folding in wrapper ends while rolling. Moisten edges lightly with the saved liquid to seal the Lumpia closed.

3. Repeat with remaining filling.

4. Fry in deep hot oil until golden brown. 

5. Serve whole or cut in halves or thirds. Serve with sweet-sour sauce.

Lumpia Sauce:

To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan.  Bring to boil.  Stir in cornstarch paste and simmer 5 minutes, or until thickened.  Season to taste with salt. Keep warm.