Lumpia (Filipino Eggrolls)
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- 1 lb
- ground pork
- 8 oz
- of frozen cooked shrimp, no tails(salad size) thawed and chopped up into small pieces
- 1 Tbsp
- oyster sauce
- of salt, pepper and garlic powder
- 1 c
- shredded or grated onion, not mushy
- 1 c
- shredded carrot
- 1 pkg
- of spring home brand-tyj spring roll pastry
- flour and water to make a paste to seal the lumpia
1Mix the first 6 ingredients until mixed well. Place one of the pastry sheets on the counter so it looks like a diamond shape. Put about 2 T of the filling in the lower point of the diamond shape. Fold the corner over the filling, tuck it in. Fold in the sides and roll up, put some of the flour/water paste on the upper point of the diamond and keep rolling until it seals itself. Fry at 350*-375* until brown and reaches 170*. Drain on paper towels.
2Keep making them until you run out of the filling. Freeze the leftover Spring Roll Pastry Sheets. Use later. Not sure how many it makes, as we cooked, we ate them!!!!
3I posted my favorite Lumpia Dipping Sauce on this site. Here it is: equal parts of vinegar, sugar and Banana Ketchup. Mix the sugar and vinegar until the sugar is dissolved then stir in the Banana Ketchup. No cooking!!! :) :) I got the recipe from a Lumpia restaurant.