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Lumpia
(see also Lumpia Dipping Sauce)
1 lb ground meat or poultry
1/4 teaspoon pepper
2 cloves garlic, minced
1 tablespoon patis or soy sauce
1 large onion, chopped
2 tablespoons flour
1 can (8 oz) water chestnuts, chopped
1/4 cup water
2 lb bean sprouts
30 lumpia wrappers
1 1/2 teaspoons 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.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
