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Lumpia (Fbfj97a) appetizers, chinese, filipino 1 salad oil for frying ----WRAPPER NEEDS---- 1 1/2 cup water (plus 3 tbsp.) 1 1/2 cup flour ----FILLING INGREDIENTS---- 4 oriental dried mushrooms 3/4 lb ground pork 1 medium onion 3 cloves garlic; minced 1/3 lb raw shrimp; chopped 1/8 cup water chestnuts; chopped 1 tablespoon soy sauce 1 egg; lightly beaten ----SWEET/SOUR SAUCE INGREDIENTS--- 1/2 cup water 1/2 cup sugar 1/4 cup cider vinegar 1 tablespoon cornstarch 1 tablespoon catsup 1 clove garlic; minced 1/4 teaspoon crushed red pepper : Prepare sauce and wrappers; set aside. Soak mushrooms in warm water for 30 minutes; drain. Discard stems; chop caps fine. Crumble pork into fry pan. Add onion and garlic; cook over medium high heat until meat is browned. Add shrimp, mushrooms, chestnuts and cook 2 minutes. Stir in soy sauce. Let cool; then drain excess pan juices. Fill and fold lumpia, moistening edges with egg to seal. (at this point, you may cover and refrigerate up to 8 hours). Deep fry at 340 degrees, 4 to 5 at a time, until golden brown, turning. Drain on towels. Makes 2 dozen. ********Homemade Lumpia Wrappers (or purchase storebought) Place 1 1/2 cups flower in bowl. Add 1 1/2 cups plus 3 tbsp. water; stir until smooth. Let stand 30 minutes. Heat non-stick fry pan on med-high heat. Using a 4 inch paint brush, paint batter in a 6 to 7 inch long strip on griddle. Immediatly paint a second strip, parallel and overlapping first. As soon as batter appears dry andedges begin to curl, lift wrapper from pan and cool. To stack, separate with wax paper. Makes 2 dozen. ********Sweet & Sour Sauce : Combine all ingredients. Stir until cornstarch is dissolved. Cook on medium heat, stirring constantly, until sauce boils and thickens slightly. Let cool. Makes 1 cup. From: Jr Byers Date: 27 Mar 97 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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