Lumpiaappetizers 1 lb ground meat or poultry 1/4 teaspoon pepper 2 garlic cloves; minced 1 tablespoon patis or soy sauce 1 large onion; chopped 2 tablespoon flour 1 can (8 oz) water chestnuts - chopped 1/4 cup water 2 lb bean sprouts 30 lumpia wrappers 1 1/2 teaspoon salt 1 salad oil for frying In a saucepan, brown meat with garlic and onion. Add water chestnuts, bean sprouts, salt, pepper, and patis or soy sauce; cook for 2 minutes. Drain and cool thoroughly. Combine flour and water to make a paste. To make lumpia, place 2 tablespoons filling on a wrapper. Fold nearest edge of wrapper over filling; fold left and right sides toward center. Roll tightly toward open edge. Seal with paste. Heat oil to 375 F. Fry lumpia until golden brown; drain. Serve with Lumpia Dipping Sauce. Makes 30 lumpia. (APRIL 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] |
