Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Flour

  2. 5 cups 1185ml ; water - less

  3. 2 tb. Salt - to taste Filling

  4. 3/4 lb 340g / 11oz Ground pork or beef

  5. 5 oz 142g Raw shrimp - chopped

  6. 1 oz 28g Onion - chopped (small)

  7. 1 Water chestnuts - drained Finely chopped

  8. 1 Bamboo shoots - drained Finely chopped

  9. 1/2 Celery - fine chopped

  10. 3 Garlic cloves - fine chopped

  11. 1 Carrot - finely chopped (small)

  12. 1 lb 454g / 16oz Can bean sprouts - drained

  13. 1/2 cup 80g / 2.8oz Raisins - chopped Salt and pepper - to taste

  14. 1 Egg white - lightly beaten Corn oil Lumpia Sauce

  15. 2 cups 474ml Pineapple juice

  16. 1 cup 237ml Ketchup

  17. 1/2 teaspoon 2 1/2ml Vinegar

  18. 1 tablespoon 15ml Brown sugar

  19. 1 Hot pepper sauce

  20. 1 Cub crushed ginger

  21. 1/4 teaspoon 1 1/3ml Salt

  22. 1 tablespoon 15ml Cornstarch

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 a little water if it is too thick. If the batter thickens as it sits, you may have to add 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 until 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. Do not stack doilies on top of each other until each has cooled. Before filling, put off excess batter to make a perfect circle. Filling: Cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp. Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping tsp. for each doily. Place filling near one side. Roll doily over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white. Deep fry in corn oil heated to about 375F., until rolls are golden. Drain thoroughly on paper towels and serve with sauce. Note: If rolls are filled ahead of time, cover and refrigerate until 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 enough of the pineapple juice mixture to make a smooth paste. Return cornstarch mixture to pot and simmer until mixture is thick. Makes about 3 cups.


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