Recipe

Lumpia Dipping Sauce Recipe

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Ingredients

Salt; to taste
3 c Flour
5 c ; Water, less 2 tb.
--DOILIES-----

Directions

Step #1 --FILLING----- 3/4 lb Ground pork or beef 5 oz Raw shrimp; sliced 1 sm Onion; sliced 8 oz Can water chestnuts; drained -- finely sliced 4 oz Can bamboo shoots; drained -- finely sliced 1/2 Stalk celery; fine sliced 3 Garlic cloves; fine sliced 1 sm Carrot; finely sliced 1 lb Can bean sprouts; drained 1/2 c Raisins; sliced Salt & pepper; to taste 1 Egg white; lightly beaten Corn oilLUMPIA SAUCE--- 2 c Pineapple juice 1 c Ketchup 1/2 ts Vinegar 1 tb Brown sugar 1 ds Hot pepper sauce 1/2 Inch cube crushed ginger 1/4 ts Salt 1 tb Cornstarch Doilies: mix flour, water & salt to taste & mix thoroughly with a wire whisk to remove lumps.
Step #2 Batter should be about the consistency of a crepe batter.
Step #3 Add a little water if it is too thick.
Step #4 If the batter thickens as it sits, you may have to add more water.
Step #5 Heat a 6" crepe pan & wipe out with lightly oiled wax paper.
Step #6 Pour on batter quickly to cover the bottom.
Step #7 Pour off excess.
Step #8 Allow to cook over low heat/flame until the edges begin to curl & pull away from the sides of the pan.
Step #9 Remove & place on clean, dry surface.
Step #10 Repeat, oiling pan each time.
Step #11 Do not stack doilies on top of each other until each has cooled.
Step #12 Before filling, put off excess batter to make a perfect circle.
Step #13 Filling: Cook pork or beef in a large skillet until pinkness is gone.
Step #14 Drain off grease.
Step #15 Add shrimp, water chestnuts, celery, onions, bamboo shoots, garlic & carrot; cook this until carrot is almost tender.
Step #16 stir in the remaining ingredients except the egg white & oil.
Step #17 Mix well.
Step #18 Cook until bean sprouts are limp.
Step #19 Pour mixture into strainer & cool, allowing as much liquid as possible to drain off before filling rolls.
Step #20 Use about 1 heaping tsp.
Step #21 for each doily.
Step #22 Place filling near one side.
Step #23 Roll doily over filling a couple of times; fold in sides & roll up tightly.
Step #24 Seal flap with a little egg white.
Step #25 Deep fry in corn oil heated to about 375 F.
Step #26 , until rolls are golden.
Step #27 Drain thoroughly on paper towels & serve this with sauce.
Step #28 Note: If rolls are filled ahead of time, cover & put in the fridge until it is time to serve.
Step #29 Return to about room temp & fry.
Step #30 Lumpia Sauce: mix all ingredients but the corn starch & heat.
Step #31 Meanwhile, mix corn starch with enough of the pineapple juice mixture to make a smooth paste.
Step #32 Return cornstarch mixture to pot & let simmer until mixture is thick.
Step #33 Makes about 3 c.
Step #34 Posted on WWiVNet.
Step #35 Electronic format by Cathy Harned.
Step #36 --.
Enjoy the LUMPIA DIPPING SAUCE recipe