INGREDIENTS:
| 1/2 pound ground pork 1/4 pound shrimps, shelled deveined and chopped 1/4 cup carrots, pared, and grated 1/4 cup water chestnuts, chopped 3 garlic cloves, minced 1 egg, slightly beaten 3 tbsp. chopped onions | 2 tsp. soy sauce 1 tsp. sugar 1 tsp. patis 1/2 tsp. salt 1/8 tsp. pepper 1 tbsp. cilantro leaves, chopped 10 pieces lumpia wrappers Canola oil for deep frying |
DIRECTION:
- For this recipe, use only Philippine paper-thin lumpia wrappers. Do not use wonton or Vietnamese spring roll wrappers because they are too think.
- Combine all ingredients thoroughly except lumpia wrappers and oil. Divide into 10 parts. Wrap each part in a lumpia wrapper making a long thin rook, about 3/4” in diameter. Moisten ends with water to seal.
- Fry 3-4 pieces at a time in medium hot oil for about 6 – 8 minutes, turning each piece to brown all sides evenly . Drain on paper towels.
- Cut into bite-size 2” pieces. Serve hot with sweet and sour sauce.
Preparation and cooking time: 1 hour
Makes: 40
