| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Philippines | 50 | Servings | |
INGREDIENTS
| 1/2 | kg | Leek pork, finely ground |
| 1/2 | kg | Shrimp, finely chopped |
| 1/4 | kg | Onion, finely chopped |
| 1/4 | c | Soy sauce |
| 1/2 | ts | Salt |
| 50 | Pieces lumpia wrapper, * see note | |
| Oil, for deep-frying |
INSTRUCTIONS
* spring roll wrapper 1. Mix thoroughly all ingrediants except lumpia wrappers and oil. 2. Take a heaped tablespoon of mix and roll in lumpia wrapper. Make rolls about 3/4" diameter. Cut into 2" pieces using very sharp knife. 3. Deep fry in fat. Serve with soy sauce and calamansi (or lime) or lumpia sauce. (see recipie) NOTES : You can prepare lumpia up to the deep-frying stage the night before a party, and quickly deep-fry them immediately prior to serving. If you do this, make sure you wrap the lumpia up in a moist towel and place in a refidgerator until cooking time. Posted to MC-Recipe Digest V1 #339 Recipe by: Nila Sweeney From: Sweeney <sweeney@asiaonline.net> Date: Thu, 12 Dec 1996 22:03:01 +0800 (HKT)
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