Lumpia
Yield
12 rollsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
mushrooms
oriental dried |
|
| ¾ | pound |
pork loin
lean |
*
|
| 1 | each |
onions
medium, |
|
| 3 | cloves |
garlic
peeled and minced |
|
| ⅓ | pound |
shrimp
med. size raw, -shelled, deveined, |
|
| ⅓ | cup |
water chestnuts
|
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
sauce
lumpia sweet and sour |
* |
| 12 | each |
lumpia wrapper
or egg roll skins |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
mushrooms
oriental dried |
|
| 340.2 | g |
pork loin
lean |
*
|
| 1 | each |
onions
medium, |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 151.2 | g |
shrimp
med. size raw, -shelled, deveined, |
|
| 79 | ml |
water chestnuts
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
sauce
lumpia sweet and sour |
* |
| 12 | each |
lumpia wrapper
or egg roll skins |
* |
Directions
Prepare sweet and sour sauce; set aside.
Also prepare lumpia wrappers and set aside.
Soak mushrooms in warm water to cover for 30 min., then drain. Cut off and discard stems; finely chop caps.
Crumble pork into a wide frying pan.
Add onions and garlic and cook over medium high heat, stirring, until meat is browned about 6 min.
Add shrimp, mushrooms, and water chestnuts and cook for 2 min.
Stir in soy. Let cool then discard excess pan juices.
Fill and fold lumpia, start from a corner Diamond wise, then roll up bringing the sides in, moistening wrapper edges with egg to seal. May be covered and refrigerated for up to 8 hours.
Into a 2 to 3 quarts pan, pour oil to a depth of 1½ inches and heat to 340℉ (170℃) on a deep frying thermometer.
Add 4 or 5 lumpia; cook, turning as needed, until golden brown (2-3 min). Remove with a slotted spoon and drain on paper towels keep warm in a 200℉ (100℃) oven.
Repeat with remaining lumpia.
Serve with sweet and sour sauce.
