Inspired by the "Rice returns..." thread, I submit a Lumpia recipe. I would have made this and posted with pictures but I don't have any lumpia skins, and they aren't available in my area. If you can find the skins and decide to make these, I assure you that no matter how many you make there won't be any left over.
The sauce recipe is for an amount smaller than what would be needed for the amount of lumpia made with this recipe, but it can easily be doubled or whatever is called for.
A serving suggestion for this offered to groups is to serve on small plates with small individual cups to hold the dipping sauce. Something like those little plastic cups you might get sauce in at a Chinese take out. This keeps the double dippers out of every one else's stuff.
There are vids on youtube showing how to make your own lumpia skins. Have fun with that, but here goes:
Lumpia and dipping sauce
Lumpia
1 lb pork (ground fine)
1 lb shrimp (finely chopped or ground with the pork)
1 cup water chestnut (chopped fine)
1 cup green onion (finely chopped)
2 teaspoons salt
2 teaspoons black pepper
2 eggs
2 tablespoons soy sauce
2 (8 ounce) packages lumpia skins
2 cups cooking oil
1 Combine first eight ingredients and let stand in refrigerator till well chilled.
2 Place a wrapper on a large plate. Spread 2 tablespoons of the meat mixture in
a thick line on the wrapper edge closest to you.
3 Starting with this edge, roll it over the meat mixture once. Fold the two
edges to the right and left of the mixture toward each other until they're snug
against the roll of meat.
4 Continue to roll the wrapper until it becomes a tight cylinder. Seal the edge
of the wrapper to the roll with a little water.
5 Repeat with remaining wrappers.
6 This makes a lot, so freeze what you don't want to fry up right now. Don't let them stick together. Layer in
a freezer bag, and separate each layer.
7 Deep fry as many as you need and drain on paper towel.
8 Serve with sweet and sour or the following dipping sauce.
Sauce
¼ cup water
1 tbsp white vinegar
1 tbsp white sugar
2 tsp fish sauce
½ tsp soy sauce
1 clove garlic mashed/chopped fine
1 siling labuyo pepper minced fine
------------- Hungry
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