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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Having spent a lot of time in the PI, I prefer lumpia to egg rolls (more meat, less veggies). These are easy to make. I recommend making a big batch and freezing some for another time. Ingredients:
1 lb pork (ground) |
1 lb shrimp (finely chopped) |
1 cup water chestnut (chopped) |
1 cup green onion (finely chopped) |
2 teaspoons salt |
2 teaspoons black pepper |
2 eggs |
2 tablespoons soy sauce |
2 (8 ounce) packages lumpia skins |
1 cup cooking oil |
Directions:
1. Combine first eight ingredients and let stand in refrigerator for 30 minutes.
2. Place a wrapper on a large plate. Spread 2 tablespoons of the meat mixture in a thick line on the wrapper edge closest to you.
3. Starting with this edge, roll it over the meat mixture once. Fold the two edges to the right and left of the mixture toward each other until they're snug against the roll of meat.
4. Continue to roll the wrapper until it becomes a tight cylinder. Seal the edge of the wrapper to the roll with a little water.
5. Repeat with remaining wrappers.
6. This makes a lot, so freeze what you don't want to fry up right now. Layer in a freezer bag, and separate each layer with parchment paper.
7. Deep fry as many as you need in hot oil and drain on paper towel.
8. Serve with sweet and sour or dipping sauce.
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