Philippine Egg Rolls Lumpia Recipe

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Ingredients:

Serving

3 cups flour
5 cups water, less 2 tbsp
salt , to taste
3/4 lb ground pork or 3/4 lb beef
5 oz raw shrimp, chopped
1 small onion, chopped
1 (8 oz) can water chestnuts, drained and finely chopped
1 (4 oz) can bamboo shoots, drained and finely chopped
1/2 stalk celery, finely chopped
3 garlic cloves, finely chopped
1 small carrot, finely chopped
1 (16 oz) can bean sprouts, drained
1/2 cup raisins, chopped
salt and pepper , to taste
1 egg white, lightly beaten
vegetable oil
2 cups pineapple juice
1 cup catsup
1/2 tsp vinegar
1 tbsp brown sugar
1 tsp hot pepper sauce
1/2 inch cube ginger, crushed
1/4 tsp salt
1 tbsp cornstarch

Directions:

To make wrappers, combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water.
Heat a 6-inch crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack wrappers on top of each other until each has cooled.
Before filling, cut off excess batter to make a perfect circle.
To make filling, cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp.
Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping teaspoon for each wrapper. Place filling near one side. Roll wrapper over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white.
Deep fry in vegetable oil heated to about 375 degrees F until rolls are golden.
Drain thoroughly on paper towels and serve with sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6332.16 Kcal (26511 kJ)
Calories from fat	3101.54 Kcal
		% Daily Value*
Total Fat	344.62g	530%
Cholesterol	327.11mg	109%
Sodium	14850.1mg	619%
Potassium	4687.5mg	100%
Total Carbs	709.19g	236%
Sugars	120.64g	483%
Dietary Fiber	65.74g	263%
Protein	114.41g	229%
Vitamin C	64.9mg	108%
Vitamin A	0.5mg	17%
Iron	32.9mg	183%
Calcium	1734mg	173%

Amount Per 100 g
Calories	188.03 Kcal (787 kJ)
Calories from fat	92.1 Kcal
		% Daily Value*
Total Fat	10.23g	530%
Cholesterol	9.71mg	109%
Sodium	440.96mg	619%
Potassium	139.19mg	100%
Total Carbs	21.06g	236%
Sugars	3.58g	483%
Dietary Fiber	1.95g	263%
Protein	3.4g	229%
Vitamin C	1.9mg	108%
Iron	1mg	183%
Calcium	51.5mg	173%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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