Lumpia Appetizers Recipe
Ingredients
| 3/4 pound lean ground pork | ||
| 1 medium-size onion, chopped | ||
| Garlic | 3 Clove (5gm), pressed | |
| 1/3 pound medium-size raw shrimp, shelled, deveined, and chopped | ||
| Bean sprouts | 3/4 Cup (16 tbs), coarsely chopped | |
| Soy sauce | 1 1/2 Tablespoon | |
| Won ton skins package | 1 | |
| 1 egg, lightly beaten | ||
| Soy sauce for dipping | ||
Directions
To prepare filling, crumble pork into a wide frying pan.
Add onion and garlic and cook, stirring, over medium-high heat until meat is browned and crumbly (about 6 minutes).
Add shrimp and cook for 2 minutes.
Add bean sprouts and cook for 2 minutes more.
Stir in the 1 1/2 tablespoons soy; then cool.
Spoon off excess pan juices.
To fill and wrap lumpia, follow directions for folding and wrapping egg rolls.
Use 1 teaspoon filling for each lumpia and moisten edges with egg to seal.
If made ahead, cover and refrigerate for as long as 8 hours.
Into a wide frying pan, pour oil to a depth of 1/4 inch and place over medium heat.
Without crowding, and turning to brown evenly, fry lumpia, for 1 to 2 minutes.
Remove with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all lumpia are cooked.
Add onion and garlic and cook, stirring, over medium-high heat until meat is browned and crumbly (about 6 minutes).
Add shrimp and cook for 2 minutes.
Add bean sprouts and cook for 2 minutes more.
Stir in the 1 1/2 tablespoons soy; then cool.
Spoon off excess pan juices.
To fill and wrap lumpia, follow directions for folding and wrapping egg rolls.
Use 1 teaspoon filling for each lumpia and moisten edges with egg to seal.
If made ahead, cover and refrigerate for as long as 8 hours.
Into a wide frying pan, pour oil to a depth of 1/4 inch and place over medium heat.
Without crowding, and turning to brown evenly, fry lumpia, for 1 to 2 minutes.
Remove with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all lumpia are cooked.
Chef
