On Sat, 29 Oct 2005 08:08:38 -0400, Roberta >
wrote:

>The "egg rolls" that I have seen that are cigar shaped were really
>really skinny (and not actually egg rolls) they were called Lumpia and
>they are from the philippines (I beleive - I have known them to be made
>by a friend of the family that is Filipino)

You can't go wrong with any of Hag's recipes. Crash loves these
things, but I've never made them myself. This variation originated in
Guam.


* Exported from MasterCook *

Hag's Guamanian Style Lumpia & Sweet Garlicky Dipping Sauce

Recipe By :Hag
Serving Size : 8 Preparation Time :0:00
Categories : appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Lumpia---
1 pound ground pork -- lean
1 cup carrots -- finely shredded
1 cup cabbage -- finely shredded
1 cup onion -- minced fine
1/4 cup oyster sauce -- to taste
1/2 teaspoon msg
1 pkg spring roll wrappers Not egg roll
wrappers
---Dipping Sauce---
1 tablespoon cornstarch
3 Tablespoons sugar
3 Tablespoons white vinegar
1 tablespoon soy sauce -- (japanese)
1 tablespoon ketchup -- or chili sauce
1/2 cup chicken broth
1 dash cayenne
1 dash msg
3 cloves garlic -- finely minced (3 to
6 )


Dipping sauce - Combine all ingredients for Dipping sauce.
Bring to a boil stirring constantly until thickened. Jar and
place in fridge.

Lumpia - Mix meat, veggies, oyster sauce & msg. chill. Roll
1 Tbsp of meat into each spring roll. These are very small
as the meat is raw. If they are made too large the wrappers
will burn before the filling is cooked. Seal ends with a
thin paste of flour and water. Let set for about 15 min to
seal & bind the ends. Deep fry at 350-375F until deep golden
brown & filling is done. Serve with Sweet garlicky dipping
sauce.

Cuisine:
"Asian"

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