|Servings||6 to 8|
|Time||Active: 1 hour|
24 hours start to finish
These Philippine egg rolls make a tasty dish.
- 1½ pounds (680 g) ground chicken or pork
- ⅓ cup chopped water chestnuts
- ½ cup chopped onion
- 4 eggs
- ¼ cup soy sauce
- salt and freshly ground black pepper, to taste
- 2 packages small-to-medium size egg roll wrappers (also called "wonton wrappers"), about 40 wrappers, total
- 4 cups cooking oil
- sweet and sour sauce
- In a large bowl, combine meat, water chestnuts, onion, eggs, soy sauce, salt, and pepper.
- Mix well and set aside.
- On a clean, dry surface, place one egg roll wrapper with one corner facing you (like a baseball diamond).
- Place about 1 tablespoon of the meat mixture in the center of the wrapper.
- Dip your fingers in a glass of water and lightly wet the corner pointing away from you (second base).
- Fold the corner closest to you (home base) over the mixture, then fold the side corners over that and roll away from your body.
- The wet corner should seal the roll.
- Repeat the process with the remaining ingredients.
- Place the rolls in large zip-close plastic bags and freeze overnight.
- In a large saucepan, heat the oil to about 350°F (175°C) (use an instant cooking thermometer), or until it begins to shimmer and the oil bubbles lightly when a wooden chopstick is inserted.
- Using tongs, place each frozen lumpia roll in the hot oil and fry until brown, about 3 to 4 minutes.
- Use tongs to turn rolls to ensure even cooking.
- Remove the rolls to a plate covered with paper towels to absorb excess oil.
Tips, Notes, and VariationsEdit
- Serve with sweet and sour sauce.