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Lumpias appetizers, filipino, pork, mushrooms 1 10 oz can water chestnuts 1 drained and minced 2 eggs 1 teaspoon black pepper 1 bunch green onions, minced 2 yellow chili peppers, 1 minced 1/2 teaspoon salt 1 teaspoon minced garlic 1 lb ground pork 1 pkg mu shu pork wrappers 1 an egg and 1 tablespoon flour mixed together in a 1 small bowl 1 chili sauce Combine the first eight ingredients and mix thoroughly. With a wrapper on a plate in front of you, put about 1 tbl meat on a corner as though you were going to wrap the meat up in a piece of butcher paper. Using your fingers, pinch the meat into a cylinder. Bring the lower corner up over the meat, wrap the sides in, and roll the meat up around the rest of the wrapper. Secure the edge of the wrapper by using the egg mixture as glue. Deep fry the lumpias until crispy and golden brown. Serve at once with chili sauce. Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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