Lumpia (Philippine Egg Rolls From Scratch)

Recipe Ingredients

		Wrappers
3 cups	187g / 6.6oz	Flour
5 cups	1185ml	; water - less 2 tb.
		Salt - to taste
		Filling
3/4 lb	340g / 11oz	Ground pork or beef
5 oz	142g	Raw shrimp - chopped
1 oz	28g	Onion - chopped (small)
1		Water chestnuts - drained
		Finely chopped
1		Bamboo shoots - drained
		Finely chopped
1/2		Celery - fine chopped
3		Garlic cloves - fine chopped
1		Carrot - finely chopped (small)
1 lb	454g / 16oz	Can bean sprouts - drained
1/2 cup	80g / 2.8oz	Raisins - chopped
		Salt and pepper - to taste
1		Egg white - lightly beaten
		Corn oil
		Lumpia Sauce
2 cups	474ml	Pineapple juice
1 cup	237ml	Ketchup
1/2 teaspoon	2.5ml	Vinegar
1 tablespoon	15ml	Brown sugar
1		Hot pepper sauce
1		Cub crushed ginger
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Cornstarch

Recipe Instructions

Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of a crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water. Heat a 6" crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack doilies on top of each other until each has cooled. Before filling, put off excess batter to make a perfect circle.

Filling: Cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp.

Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping tsp. for each doily. Place filling near one side. Roll doily over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white.

Deep fry in corn oil heated to about 375F., until rolls are golden. Drain thoroughly on paper towels and serve with sauce.

Note: If rolls are filled ahead of time, cover and refrigerate until it is time to serve. Return to room temperature and fry.

Lumpia Sauce: Combine all ingredients but the corn starch and heat. Meanwhile, mix corn starch with enough of the pineapple juice mixture to make a smooth paste. Return cornstarch mixture to pot and simmer until mixture is thick. Makes about 3 cups.

Source:
Lucy Moye

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