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Fried Egg Rolls ( lumpia )
- 1/2 lb finely chopped pork or beef
- 1/4 cup minced green onion
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 4 black mushroom caps, soaked, drained, and finely diced
- 1/4 cup finely diced water chestnuts
- 1 Tbsp fish sauce
- 1 egg
- freshly ground pepper, to taste
- 16 lumpia wrappers (the type labeled
egg-roll skins, or homemade)
- oil, for deep frying
Sweet-and-Sour Sauce:
- 1/2 cup water or Stock
- 2 Tbsp soy sauce
- 3 Tbsp rice vinegar or cider vinegar
- 2 Tbsp brown sugar
- 2 Tbsp ketchup
- 1 dash liquid hot-pepper sauce
- 1 tsp cornstarch dissolved in 1 Tbsp water
Sweet-and-Sour Sauce - 2/3 cup In a saucepan combine water, soy sauce, vinegar,
sugar, ketchup and hot pepper sauce and bring to a boil. Season to taste and
simmer 5 minutes Stir in dissolved cornstarch; cook until lightly thickened and
glossy.
In a bowl, combine pork, green onion, ginger, garlic, mushrooms, water chestnuts
and fish sauce and blend thoroughly Beat egg lightly and add to pork mixture,
reserving a teaspoon or so for sealing rolls Season generously with pepper
Saute a small piece of filling, taste and adjust seasoning Spread about 2 Tbsp
filling diagonally across the middle of a wrapper Roll and seal Egg rolls may
be rolled up to 1 hour ahead of frying Heat oil in fryer to 350 F Fry egg
rolls a few at a time until golden brown; drain on paper towels Serve
immediately or keep warm in oven Serve with Sweet-and-Sour Sauce
Crisp fried Lumpia Shanghai, the Philippine version of egg rolls, are
delicious dipped in either a sweet-and-sour sauce or a mixture of
vinegar, garlic and fish sauce
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