Does anybody have any good Lumpia(phillipino egg roll) recipes?

Question

I made these a while back and it had ground pork and a few other ingredients, and i cant find the recipe anywhere...Please help!!!

Answer 1

This recipe was given to my mother by a Filipino neighbor back in the 50s and has been used very often by my mother who is now 84 yrs old.

LUMPIA

1 lb ground pork
1/2 lb shrimp - chopped
1 cup water chestnuts (cut in slices and diced)
1 large carrot - cooked and chopped fine
green onions - chopped
salt and pepper
1 small dry onion - chopped
1 raw egg
Accent

Cook sausage; saute onions. Drain cooked sausage thoroughly and let it chill for 1/2 hour. Then pour in a bowl. Add green onions, chopped shrimp, chestnuts, carrot, etc. Add egg and mix well.

Sauce:
1/3 c sugar
4 T catsup
1 T wine
2 T vinegar
2 T soy sauce

Boil 5 minutes. Then add 1 T cornstarch dissolved in 1/3 c water. Cook for 1 minute longer.

Answer 2

2 tablespoons oil
1/2 medium onion, minced
1 stalk celery, minced
2 garlic cloves, minced
2 chicken bouillon cubes
1/4 teaspoon pepper
1 small tomato, cut into thin strips
1 1/2 cups cooked chicken, finely chopped
1/4 teaspoon salt
6 large fresh mushrooms
1 cup French style green beans (frozen or fresh)
1/2 small cabbage, shredded
18 egg roll wraps
oil (for frying)
Chicken Lumpia Appetizers

In a large nonstick pan, heat oil over medium heat. Saute onion, celery, garlic, bouillon cubes, pepper, and tomato for 10 minutes.
Add chicken. Do not add water. Cook for 5 minutes, until heated through.
Add salt, mushrooms, and green beans. Saute 5 minutes.
Add cabbage. Stir well and saute 1 minute. Set aside to cool.
Once mixture is cool, start rolling: Place 1 wrapper in front of you, diagonally (so it looks like a diamond, not a square).
Put about 1/2 cup filling in a rectangular mound in the middle of the wrapper.
Fold bottom point up, and then side points into the middle.
Moisten the top edge with water, and roll the bottom up, until you have a long thin cylinder.
Continue for the other 17 wrappers.
NOTE: Do not make these too wet when you seal them, and lay them out in one layer, not touching each other if possible. Otherwise they will stick to each other, and you'll never get them apart cleanly. Experience talking here. :).
Fry lumpia in several inches of oil heated to 375 degrees F for 4-5 minutes, or until golden brown. Remove from oil and drain on paper towels.

Answer 3

I only use perogie dough and fold it in roll ( putting in chinese language stuff like mushrooms, bamboo bits, rice, seal and brush it with egg and drop in warm oil & take out as we communicate in basic terms some moments as quickly as they are dropped in they get a effective easy golden brown. so some distance I in basic terms get 3 in a pot & the 1st a million must be taken out then 2nd & third. What I do while the oil is warm sufficient I positioned the rolls interior the pot conceal turn off ingredient the warmth interior the pot chefs them! If U choose perogie dough recipe digital mail me & i will deliver it! maximum chinese language eating places egg rolls do no longer incorporate any meat. including meat in Egg rolls is a western concept so there for that be a meat roll no longer an egg roll.