Filipino Lumpia
½ lb. ground beef
½ lb. ground pork
1 cup finely chopped onions
1 cup finely chopped carrots
1/2 cup celery finely chopped
1 cup chopped cabbage
1 cup finely diced potatoes (optional)
2 eggs, beaten, (optional)
Salt, pepper, and soy sauce
Eggroll wrappers
Saute’ onions and garlic and onions in oil in a large wok/pan. Add meat, salt and pepper, cook to nearly brown. Add 1 egg (optional) this helps hold the mix together.
Add all vegetables, season with salt, pepper, and soy sauce to taste. Let entire mix cool before wrapping. When wrapping, start at a corner of the wrapper and portion on the mix (1 tbsp for small wraps, 2 – 3 for larger) Roll diagonally across, folding the sides in halfway. Seal by adding a drop of beaten egg to the last corner.
Fry in either a deep fryer or a pan (turn as needed in pan) until brown. Serve with dipping sauce. Makes 25 six-inch egg rolls.
Dipping Sauce
¾ cup apricot preserves
2 Tbs. plum jam
3 garlic cloves
1 dried red chili pepper
5 Tbs. vinegar
1 tsp. ginger, peeled and minced
½ tsp. soy sauce
1 tsp. chili powder
Place all ingredients in a blender or food processor. Blend until smooth. Refrigerate several hours before serving.
Eggroll Wrappers
4 eggs
1 ½ cups flour
2 cups water
1 tsp. salt
Beat eggs and water until foamy. Gradually add flour to make a thin, smooth batter.
Heat 8-inch frying pan until hot, lightly coat with vegetable oil. Pour in ¼ cup of batter and shake pan to spread, until batter covers pan. Cook until underside is golden. Carefully lift out onto a damp towel and repeat until batter is used.
Recipe from TomLibous.com
