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Lumpia Appetizers

Italian.Chef's picture
Ingredients
  Lean ground pork 3⁄4 Pound
  Onion 1 Medium, chopped
  Garlic 3 Clove (15 gm), minced / pressed
  Medium raw shrimp 1⁄3 Pound, shelled, deveined and chopped
  Bean sprouts 3⁄4 Cup (12 tbs), coarsely chopped
  Soy sauce 1 1⁄2 Tablespoon
  Won ton skins 1 Pound (1 Package)
  Egg 1 , lightly beaten
  Salad oil 1 Cup (16 tbs) (For Shallow Frying)
  Soy sauce 1⁄4 Cup (4 tbs) (For Dipping)
Directions

To prepare filling, crumble pork into a wide frying pan.
Add onion and garlic and cook, stirring, over medium-high heat until meat is browned and crumbly (about 6 minutes).
Add shrimp and cook for 2 minutes.
Add bean sprouts and cook for 2 minutes more.
Stir in the 1 1/2 tablespoons soy; then cool.
Spoon off excess pan juices.
To fill and wrap lumpia, follow directions for folding and wrapping egg rolls.
Use 1 teaspoon filling for each lumpia and moisten edges with egg to seal.
If made ahead, cover and refrigerate for as long as 8 hours.
Into a wide frying pan, pour oil to a depth of 1/4 inch and place over medium heat.
Without crowding, and turning to brown evenly, fry lumpia, for 1 to 2 minutes.
Remove with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all lumpia are cooked.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Pork
Interest: 
Quick

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