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Ingredientes
- 3 c. Flour
- 5 c. , Water, less 2 tb. Salt, to taste
- 3/4 lb Grnd pork or possibly beef
- 5 ounce Raw shrimp, minced
- 1 sm Onion, minced
- 8 ounce Can water chestnuts, liquid removed finely minced
- 4 ounce Can bamboo shoots, liquid removed finely minced
- 1/2 stalk celery, fine minced
- 3 x Garlic cloves, fine minced
- 1 sm Carrot, finely minced
- 1 lb Can bean sprouts, liquid removed
- 1/2 c. Raisins, minced Salt and pepper, to taste
- 1 x Egg white, lightly beaten Corn oil
- 2 c. Pineapple juice
- 1 c. Ketchup
- 1/2 tsp Vinegar
- 1 Tbsp. Brown sugar
- 1 dsh Warm pepper sauce
- 1/2 x Inch cube crushed ginger
- 1/4 tsp Salt
- 1 Tbsp. Cornstarch
Direcciones
- Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of a crepe batter. Add in a little water if it is too thick. If the batter thickens as it sits, you may have to add in more water. Heat a 6" crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat till the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Don't stack doilies on top of each other till each has cooled. Before filling, put off excess batter to make a perfect circle.
- Filling: Cook pork or possibly beef in a large skillet till pinkness is gone.
- Drain off grease. Add in shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook till carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook till bean sprouts are limp.
- Pour mix into strainer and cold, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping teaspoon for each doily.
- Place filling near one side. Roll doily over filling a couple of times; mix in sides and roll up tightly. Seal flap with a little egg white.
- Deep fry in corn oil heated to about 375 F., till rolls are golden brown. Drain thoroughly on paper towels and serve with sauce.
- Note: If rolls are filled ahead of time, cover and chill till it is time to serve. Return to room temperature and fry.
- Lumpia Sauce: Combine all ingredients but the corn starch and heat.
- Meanwhile, mix corn starch with sufficient of the pineapple juice mix to make a smooth paste. Return cornstarch mix to pot and simmer till mix is thick.
- Makes about 3 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 12 servings | |
| Calories 322 | |
| Calories from Fat 62 | 19% |
| Total Fat 6.93g | 9% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 319mg | 13% |
| Potassium 485mg | 14% |
| Total Carbs 52.81g | 14% |
| Dietary Fiber 2.2g | 7% |
| Sugars 16.03g | 11% |
| Protein 13.14g | 21% |
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