[Sca-cooks] Lumpia

[Tylar Umeno]

Lumpia recipe from Favorite Island Cookery volume 3, copyright 1979

Mix and brown together:
1/4 - 1/2 lb. ground pork
1/2 lb. ground round

Add to meat mixture and saute:
1/2 cup chopped onion

Add to above mixture and cook for 1 minute:
1/4 - 1/2 lb. shrimps, chopped

Add to above mixture:
2 eggs, beaten

Cool mixture.  Add the following:
1/2 cup chopped canned mushrooms
1/2 cup grated carrots
1/4 cup minced green onion
2 T. shoyu (soy sauce)
3 cloves garlic, minced
Salt, pepper, MSG (remember this was written in 79) to taste

Mix well.  Then wrap in lumpia wrappers.  Use only about 1 heaping
tablespoon on a wrapper.  Always cool filling before wrapping; otherwise
wrapper will fall apart.  Deep fry until golden brown.

Note: Recipe may fill more than 50 lumpia wrappers.


Lumpia Dipping Sauce

Boil in pan:
1 cup water
1/2 cup sugar
1/4 cup vinegar

Then add:
1/2 cup catsup
2 tsp. shoyu
Dash of Tabasco sauce
Salt, Pepper, and MSG

Mix 2 tablespoons of cornstarch with 1/4 cup water.  Stir into the
mixture.  Cook until thickened.  Consistency should not be as thinks as
catsup.

Disclaimer:  I have never personally used this recipe but most of the
recipes from this series are very good.
t
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Mundanely: Tylar A. Umeno (Student at UMBC)
SCA: Taira no Akiyo (14th century artisan, musician, cook, and one day to
be seen on the battle field.)