REC - Guamanian Style Lumpia; Mexican Deviled Eggs - RFC Cookbook page
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rec.food.cooking - cookbook - page 2
Appetizers & Beverages

Guamanian Style Lumpia with Sweet Garlicky Dipping Sauce

As served at the Sept 2001 Hermann, MO cook-in.

Dipping Sauce:
1 tablespoon corn starch
3 tablespoons white sugar
3 tablespoons white vinegar
1 tablespoon soy sauce (Japanese)
1 tablespoon ketchup or chili sauce
1/2 cup (120 ml) chicken broth
1 dash cayenne
1 dash monosodium glutamate
3 cloves garlic, finely minced (3-6 cloves, to taste)

Lumpia:
1 pound (1/2 kg) ground lean pork
1/2 cup (about 25 g) minced or fine shredded carrots
1/2 cup (about 50 g) minced or fine shredded cabbage
1/2 cup (about 100 g) minced onion
1/4 cup to 1/3 cup (60 to 80 ml) oyster sauce to taste
1/2 teaspoon monosodium glutamate
1 package spring roll wrappers, NOT egg roll wrappers

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 and MSG. Chill. Roll 1
tablespoon 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 and bind the ends. Deep fry at
350-375F (175-200C) until deep golden brown and filling is done. Serve
with Sweet Garlicky Dipping Sauce.

Source: Amanda Haggerty (HAG)



Mexican Deviled Eggs

4 eggs
1/2 cup (about 60 g) grated cheddar cheese
2 tablespoons mayonnaise
2 tablespoons salsa
1 tablespoon chopped green onions
1-1/2 teaspoons sour cream
1/8 teaspoon fresh ground pepper
cumin to taste

Fill egg halves and sprinkle with cayenne to taste. Yield 8 pieces.

Source: GAR Illinois, USA

Soruce: Land O'Lakes - GAR Illinois, USA