lumpia - filipino eggroll
 
 
1 lb.  of lean ground beef
1   16 oz bag of frozen mixed vegetables
  i usually use the kind with corn, green beans,carrots, and peas- you can
  use any mix of vegetables)
1/2 cup  of broccoli florettes chopped into tiny pieces (1/8 inch)
1/2 cup  or more of bean sprouts
1/4 cup  of soy sauce or more to taste
1 tsp  of ground pepper or to taste
2 tsp  of garlic salt
2   garlic cloves pressed or minced
1 small  yellow onion finely chopped
  accent seasoning to taste
2   packages of lumpia wrappers (25-30ct) - these can be found in any asian
  store or specialty super market. i usually use the ones that are square
  shaped do not get the eggroll wrappers because they are thicker and give
  a different flavor
2 cup  of oil or shortening to deep fry.
 
brown ground beef with onions and garlic, seasoning with 1/2 of the 
pepper, 1/2 of the garlic salt, and accent. drain fat very well. 
add frozen vegetables, bean sprouts, and broccoli. stir over medium heat 
until frozen vegetable are thawed. add the rest of the seasoning and soy 
sauce. let cool for 15-20 minutes. 
put a spoonful of the filling into each wrapper, and wrap according to 
the directions on the package of wrappers. make sure that the filling is 
thoroughly cool and dry, not soupy, or it will make the wrappers to soggy 
and hard to roll. also, use a beaten egg to seal the wrapper, it keeps 
them closed- when you deep fry them, they tend to unroll when water is 
used to seal. 
all you have to do now is deep fry the lumpia until golden brown. you can 
freeze them and fry them frozen, which works out well because the wrappers 
will keep their shape. 
 
tips: don't be afraid to season the heck out of the meat and vegetables. i 
find that the more seasoning the better. use more garlic... i feel that 
the deep frying and wrapper takes away some of the flavoring- so i really 
go crazy with garlic salt and pepper. 
stella isbell 
 
 
 
-- 
 
(ID: 76826) Mirror: rec.food.recipes: Thu, Jun 10, 2004


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