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1993-01-18
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Date: 5 Oct 90 06:32:37 GMT
From: lagman@handel.CS.ColoState.Edu (annette)
Subject: MEAT: Lumpia (aka Lumpiang Shangai)
In article <1990Oct2.181127.5247@mthvax.cs.miami.edu> janetb@ca.novell.com (Janet Bleiler) writes:
>
>I was wondering if anyone could post/send a recipe for the
>Phillipino variation of eggrolls. I think they are called
>lumpia, but are much smaller. Thanks in advance.
Lumpia (also called lumpiang shanghai)
Wrapper: lumpia or springroll wrapper, available at most Asian food stores.
Filling: ground beef or pork, some shrimp if you like (about 1 lb.)
- tofu for the veggie kind, although veggie lumpia is probably
unheard of in the Phil.
green onions, chopped
your choice of onions, carrots, celery, mushrooms, water chestnuts,
jicama, bamboo shoots, whatever else you want (all
chopped up, of course)
-- how much of each ingredient you put in is up to you. don't put
in too much, though, because you might end up with more filling
than you want to wrap. but if you do, you can freeze it.
1 egg
1 - 2 slices of bread (broken up), or 1 - 2 Tablespoons of flour
mix em all up, add some (1/4 cup or so) soy sauce, salt, pepper,
1 tsp. sugar.
this should end up looking like raw meat loaf with soy sauce.
Put about 2 Tbsp filling in each wrapper, roll it up, and seal the edges
with some water. Deep fry on medium until golden brown. Serve with
your favorite sweet sour sauce (which i usually make with water, vinegar
sugar, cornstarch, soy sauce, and ketchup).