Recipe - Lumpia (Philippine Egg Rolls From Scratch)

1 pound Ground meat or poultry
One fourth teaspoon Pepper
2 Cloves garlic; minced
1 tablespoon Patis or soy sauce
1 lg Onion; chopped
2 tablespoon Flour
1 cn (8 oz) water chestnuts;
chopped
One fourth cup Water
2 pound Bean sprouts
30 Lumpia wrappers
1 One half teaspoon Salt
Salad oil for frying

In a saucepan, brown meat with garlic and onion. Add water chestnuts, bean
sprouts, salt, pepper, and patis or soy sauce; cook for 2 minutes. Drain
and cool thoroughly. Combine flour and water to make a paste. To make
lumpia, place 2 tablespoons filling on a wrapper. Fold nearest edge of
wrapper over filling; fold left and right sides toward center. Roll tightly
toward open edge. Seal with paste. Heat oil to 375 F. Fry lumpia until
golden brown; drain. Serve with Lumpia Dipping Sauce. Makes 30 lumpia.

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric
Company, Inc. [MealMaster compatible format by Karen Mintzias]

Date: Fri, 14 Jun 1996 23:57:04 GMT

From: gemini@synapse.net (Georgette & Dave Burnside)

MMRecipes Digest V3 #166

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.