| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Eggs |
Filipino |
Appetizers, Filipino, Fish, Harned 1994 |
45 |
Egg rolls |
INGREDIENTS
| 3 |
c |
Flour |
| 5 |
c |
Water less 2 tb. |
|
|
Salt, to taste |
| 3/4 |
lb |
Ground pork or beef |
| 5 |
oz |
Raw shrimp, chopped |
| 1 |
|
Onion, chopped |
| 8 |
oz |
Can water chestnuts, drained |
|
|
finely chopped |
| 4 |
oz |
Can bamboo shoots, drained |
|
|
finely chopped |
| 1/2 |
|
Stalk celery, fine chopped |
| 3 |
|
Garlic cloves, fine chopped |
| 1 |
|
Carrot, finely chopped |
| 1 |
lb |
Can bean sprouts, drained |
| 1/2 |
c |
Raisins, chopped |
|
|
Salt and pepper, to taste |
| 1 |
|
Egg white, lightly beaten |
|
|
Corn oil |
| 2 |
c |
Pineapple juice |
| 1 |
c |
Ketchup |
| 1/2 |
t |
Vinegar |
| 1 |
T |
Brown sugar |
| 1 |
ds |
Hot pepper sauce |
| 1/2 |
|
Inch cube crushed ginger |
| 1/4 |
t |
Salt |
| 1 |
T |
Cornstarch |
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 375 F., 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. Posted on WWiVNet. Electronic
format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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