Fried Filipino Eggroll

Lumpiang Shanghai [Chinese-Filipino Egg Rolls]

Ingredients:

1 lb. ground pork or any ground meat of ur preference.
2 stalks green onions, finely chop
1 tsp. black pepper
1 tsp. salt
2 eggs

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optional ingredients:

1/4 cup potato dry flakes
1/4 cup plain bread crumbs
1 tsp. MSG (optional)
1/2 cup shredded carrots
1/4 cup raisins, soak in 1/2 cup wine the night before to soften the raisin [add remaining wine to eggroll meat mixture.
1 tsp. garlic powder
pinch of powdered thyme
add 1 more egg if mixture seems dry.
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30 - 50 pcs. lumpia/egg roll wrappers [check this site to know the difference between eggroll wrappers http://www.foodsubs.com/Wrappers.html#rice%20paper ]
oil for deep frying

Procedure

Combine all above ingredients including optional ingredients if desired. Mix thoroughly. Set aside. Separate eggroll wrapper carefully with out tearing. Place the separated eggroll wrapper on cutrite. covered with another piece of cutrite and damp towel [to prevent from drying]. Take a spoonful of the mixed ingredients. Place mixture on the edge of the wrapper close to you. Spread the mixture to about 3/4" wide from the edge, with the aid of a fork, flatten mixture against edge of the wrapper. Spread to the total lenght of the wrapper. To roll eggroll - fold half of the meat mixture [from the edge] towards the other half of the meat and roll firmly to the end of the wrappers. The rolled, long lumpia should be 1/2" to 3/4 inch in diameter. Cut the long lumpia [eggroll] into 3 long pieces. Fry lightly for 10 mins. take off from the oil. Place on a bread pan lined with paper towel or a collander. once all the whole batch is fried the 1st time around. Heat same oil, then fry the eggroll to brown but not burnt. Serve with sweet and sour sauce.

*Sweet and Sour Sauce

Ingredients:

1/4 cup vinegar
1/4 cup water
1 tsp. salt
2 tbsp. sugar
2 tbsp. catsup, if desired
1 1/2 tsp.. cornstarch, mix w/1 tbsp. water to dilute
1 tsp. soy sauce

Blend 1st four/five ingredients together in a saucepan. Allow to simmer over moderate heat for 5 mins. [this allow to cook the vinegar [avoid the tangy & raw flavor of vinegar]. Add cornstarch mixture stirring continuously until properly thickened. If desired and optional, u can add 1 mince raw garlic to the sauce [this is the authentic Filipino sauce].

Notes:
Double frying is done to achieve crunchy eggrolls. Be sure u have the eggroll on a standing position, if u don't, u will land up with oily and soggy eggrolls. i maybe too technical here but i am giving u the 'secrets' in achieving a good crunchy eggroll.

using a fork to flatten the mixture against the edge of the lumpia wrapper makes it easier to roll and even distribution of the meat.

use the frozen lumpia or eggroll wrappers. u can buy wrapper at any oriental store. u can find them in the freezer section. give or take, there are about 25 pcs of wrapper in a package. there are so many different types of eggroll wrappers, i only use lumpia wrappers cuz they are made thin, therefore always produce crunchy eggrolls! the other wrappers i only use in making dumpling or pot stickers.

optional ingredient i personally add to 'stretch' the eggroll mixture. this recipe is very much in demand, allow 5-10 pcs. per person. in my house, regardless of how much i double the recipe, there seem not enough.

the wrapped eggrolls can also be frozen for at least two months if propertly wrapped. but i doubt if it will stay in the freezer ;)! Enjoy... ma vie

pls. do not be intimidated with the extra steps. it is added to allow easy preparation. i prefer going into detail rather than keep u in the dark - most common problem why others do not like to cook. the hardest part in cooking is cleaning and preparing all ingredients ahead of time.

edited to correct spelling.

This message was edited Mar 10, 2006 2:59 AM