Fried Egg Rolls (Lumpia)
Fried Egg Rolls (Lumpia) - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
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
freshly ground pepper, to taste
16 lumpia wrappers (the type labeled egg-roll skins, or homemade)
oil, for deep frying
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© Jim Catanich
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