Recipe: RE: Lumipa update!!! (for BB)

BB,

My appology for missing out on the wrap and the sauce. (I thought it was included. Dah!) I know that traditional Lumipas don't use "beef". It always has "pork and shrimp". I think this one is fairly close and that's why I posted it on TKL. (I have NOT tried this particular one.) However, when I make spring rolls (whether itis Chinese, Vietnamese (my fav., or other types), I don't make the wraps. I usually buy them in packets or the frshly made ones if I go back in Taiwan or Malaysia or Singapore. Some Phillipino friends of mine do the same. A good brand is called "TJY Spring Roll Pastry". They make 25 sheet per large pack or 50 sheets per small pack and should be readily available in most Asian shops. These are VETY THIN spring roll wraps and great for deep-frying. Don't buy the "thick egg roll wraps" that you find in the western supermarkets coz they are terrible. (I have never eaten a "ggod egg/spring roll made out of that!) As far as sweet and sour sauce, I have a great recipe for Thai BBQ chicken which I also use as other sweet and sour dipping sauce. I have included below. Perhaps you could try this out? I also have another one for vietnamese spring rolls, but it's not sweet and sour. (That has fish sauce, sugar, vinegar, and carrots but make a more "sweet sauce.)If you prefer that one, just tell me. I will have to type it out for you as it's not on my pc.

Once again, sorry for my earlier post. I hope this helps.
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LUMPIA (CLOSE KIN TO CHI.EGG ROOLS)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chinese dried mushrooms
3/4 lb Lean ground pork
1 md Size onion, chopped
3 Cloves garlic, minced or-pressed
1/3 lb Med. size raw shrimp,
-shelled, deveined, chopped
1/3 c Water chestnuts, chopped
1 tb Soy sauce
1 Egg lightly beaten
Salad oil
Lumpia Sweet & sour sauce (recipe follows)
12 Lumpia wrappers
Prepare sweet and sour sauce; set aside. Also prepare lumpia
wrappers and set aside. Soak mushrooms in warm water to cover for 30
min., then drain. Cut off and discard stems; finely chop caps.
Crumble porc into a wide frying pan. Add onions and garlic and cook
over med. high heat, stirring, until meat is browned (about 6 min.)
Add shrimp, mushrooms, and water chestnuts and cook for 2 min. Stir
in soy. Let cool; then discard excess pan juices. Fill and fold
lumpia ,start from a corner Diamond wise, then roll up bringing the
sides in, moistening wrapper edges with egg to seal. ( at this point
you may cover and refrigerate for up to 8 hours.)
Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat to
340deg. on a deep frying thermometer. (If using egg rolls, heat to
360deg.) Add 4 or 5 lumpia; cook, turning as needed, until golden
brown (2-3 min). Remove with a slotted spoon and drain on paper
towels; keep warm in a 200deg. oven. Repeat with remaining lumpia.
Serve with sweet & sour sauce.
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Serve this with "Thail Sweet chili Sauce"
(This is NOT Hot, NOT spicy at all! It's Sweet and Sour!!! But it's called sweet chili sauce for some reason!)

1t. minced garlic
1/2 t. minced chili (best use bird's eye chili, but it's more spicy if you use this.) or chili sauce
4 T each: sugar and water
1/4 t. salt
6 T. rice vinegar/ white vinegar

Bring all ingredients to a boil then cook 5 minutes (low heat) until liquid is reduced. (Stir from time to time.) Let cool before using it. This will make a sweet, not spicy BBQ sauce. Good with chicken or other meats! I also use it as a dipping sauce