*  Exported from  MasterCook  Buster  *

                      LUMPIA (PHILIPPINE EGG ROLLS)

Recipe By     : Teresita Mascardo
Serving Size  : 12   Preparation Time :
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** EGG ROLLS ***
     1/2  pound         ground pork
     1/2  pound         raw shrimp -- chopped very fine
   4      medium        carrots -- chopped fine
   1      large         onion -- chopped fine
   4      large         scallions -- up to 6, chopped
                        -- fine, including the
                        -- green
   4      ounces        canned water chestnuts -- (1 small can),
                        -- chopped fine
   4      large         eggs
     1/4  cup           soy sauce -- or more to taste
   2      teaspoons     pepper -- freshly ground
   2      teaspoons     Accent -- optional
   1      pound         egg roll wrappers
                        Corn oil -- for deep-frying
                        *** CHOICE OF SAUCE/NO SAUCE ***
   1                    recipe Sauce for Party Shrimp -- (9/05/98 mcrecipe
                        -- digest 1640) for
                        -- accompaniment
   1                    recipe Terry's Dipping Sauce -- for accompaniment

1) In a large bowl, mix together everything with a spoon except the egg roll
wrappers and oil.  Stir gently, trying to keep the ingredients as unmashed as
possible.  Cook a small amount of the filling in a small skillet or microwave
so that you can check the seasonings.  Add more pepper, soy sauce and Accent
if you want.  Chill the filling for 1 hour, or until firm.

2) Slice each egg roll wrapper in half lengthwise.  In a deep-fryer or deep,
heavy pot, pour in the corn oil to a 3-inch depth.  Heat the oil until a
dropped-in bread cube sizzles instantly.  (If using a frying thermometer, the
oil should be about 360 degrees F.) Fill a small bowl with water and keep it
near your work surface.

3) To make the egg rolls, spread 1 tablespoon of filling evenly along the long
top edge of each halved wrapper, leaving a half-inch border.

4) Fold the border over the line of filling.  With your forefinger, paint a
line of water along the folded-over border.  Roll up the wrapper as tightly as
you can, sealing it with another line of water applied with your finger.
Using water as a sealant will keep the rolls from unwrapping.

5) With a sharp knife, cut each thin, thin egg roll into thirds - 3 small,
thin egg rolls.  Using a slotted spoon, slip the egg rolls a few at a time
into the hot oil and fry them, turning them often, until they are brown and
crispy.  Drain and serve them immediately.

6) The sauce is optional.  Besides the 2 sauces listed above, some mix equal
parts soy sauce and white vinegar, adding minced fresh ginger and scallions to
taste.

Makes 120 tiny egg rolls.

Notes: This recipe appears in Ann Hodgman's BEAT THAT! COOKBOOK, 1995,
Chapters Publishing Ltd., ISBN 1-881527-92-1, pages 18-19.

Typos by K. Hudson Lipin, 09/05/98
              - - - - - - - - - - - - - - - - - -