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| METHOD |
| 1. |
Prepare dipping sauces per recipe,
reserve. In a large pan or skillet brown pork with onions and garlic, cook until done. Add
shrimp and cook until opaque. |
| 2. |
Add scallions, waterchestnuts,
carrot and celery, sauté until tender. Season with Soy Sauce and fresh ground black
pepper. Remove from heat and cool thoroughly. |
| 3. |
Place 2-3 teaspoons of cooled
mixture in the center of a lumpia wrapper. Brush edges with beaten egg. Fold nearest edge
of wrapper over and roll halfway. Fold in sides; continue to roll and seal to form lumpia.
Repeat until are lumpia are rolled. |
| 4. |
Heat oil in a deep-sided pan to
375 degrees F. Fry lumpia until golden brown and crisp, approximately 3-4 minutes. Place
on paper towels to drain. Serve hot with Garlic Sauce and Sweet and Sour Sauce. |
Chef
Larry's Notes
Lumpia wrappers are available in
Filipino and Asian Markets. If not available eggroll wrappers may be substituted, however
they do not cook up as crisp as lumpia wrappers. Lumpia filling can also be made with
chicken, beef or vegetables. Lumpia can be made ahead and stored in the freezer. |
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