Lumpia (Philippine Egg Rolls From Scratch)
Yield
45 egg rollsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| doilies | |||
| 3 | cups |
all-purpose flour
|
|
| 5 | cups |
water
less 2 tablespoons |
|
| 1 | x |
salt
to taste |
*
|
| filling | |||
| ¾ | pound |
ground pork
or beef |
|
| 5 | ounces |
shrimp
raw, chopped |
|
| 1 | each |
onions
small, chopped |
|
| 8 | ounces |
water chestnuts
drained, chopped |
|
| 4 | ounces |
bamboo shoots
drained, chopped |
|
| ½ | each |
celery stalks
chopped |
|
| 3 | each |
garlic cloves
finely chopped |
|
| 1 | each |
carrots
small, finely chopped |
|
| 1 | pound |
mung bean sprouts
canned, drained |
|
| ½ | cup |
raisins, seedless
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
egg whites
lightly beaten |
*
|
| 1 | x |
corn oil
|
*
|
| Lumpia sauce | |||
| 2 | cups |
pineapple juice
|
|
| 1 | cup |
ketchup
|
|
| ½ | teaspoon |
vinegar
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| ½ | inch |
ginger
cube, crushed |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| doilies | |||
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1.2 | l |
water
less 2 tablespoons |
|
| 1 | x |
salt
to taste |
*
|
| filling | |||
| 340.2 | g |
ground pork
or beef |
|
| 144.5 | ml/g |
shrimp
raw, chopped |
|
| 1 | each |
onions
small, chopped |
|
| 231.2 | ml/g |
water chestnuts
drained, chopped |
|
| 115.6 | ml/g |
bamboo shoots
drained, chopped |
|
| 0.5 | each |
celery stalks
chopped |
|
| 3 | each |
garlic cloves
finely chopped |
|
| 1 | each |
carrots
small, finely chopped |
|
| 453.6 | g |
mung bean sprouts
canned, drained |
|
| 118 | ml |
raisins, seedless
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
egg whites
lightly beaten |
*
|
| 1 | x |
corn oil
|
*
|
| Lumpia sauce | |||
| 473 | ml |
pineapple juice
|
|
| 237 | ml |
ketchup
|
|
| 2.5 | ml |
vinegar
|
|
| 15 | ml |
brown sugar
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 0.5 | inch |
ginger
cube, crushed |
*
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
cornstarch
|
|
Directions
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 inch 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 teaspoon 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℉ (190℃), 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.
