MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Lumpia
Categories: Xxcarol, Asian
Yield: 24 Servings

1 1/2 lb Ground pork, thicker grind
1/4 c Fine chopped green onion
6 ea Cloves minced garlic
3/4 c Grated carrot
2 tb Soy sauce
1 ts Garlic powder
1 tb Fresh ground black pepper
4 ea Minced shiitake mushrooms
1 ea Cold egg
3 tb Hot sweet chicken sauce
1 pk Lumpia wrappers
1/2 c Canola oil or peanut oil

Mix all that except the wrapper and oil until well blended. Set aside
then separate the lumpia wrappers.

This is actually the only hard stage and it helps to have a second
person. They sell them with paper separators at American Asian Market
at the corner of VB BVD and Great Neck. These wrappers are sold
frozen (defrost obviously) and are about 12 inches across. They come
in packs of 50 (25 or so per packet). They also have a version with
paper separators between the wrapper and I highly suggest those for
ease of use.

In fact, I get all the ingredients at the American Asian as they have
the perfect pork grind (and will make more on request) and the best
local prices, especially on the shiitake which are about 1 TB minced.

Lay the wrapper down and make a line of meat mixture starting about
1/3 up and about 3tb per wrapper and leaving about 2 inches at the
top.

Flip the bottom up and then the top down then roll. Lather rinse and
repeat. You should get about 24 wrapped lumpia.

Since these are fatter than the little ones in the store, 1 can be a
serving. Freeze the excess in longer zip-loc bags unless you plan to
cook them all for a party.

Heat the oil (peanut or Canola are optimal for this). I add a
sacrifical Lumpia in when I think it is about heated enough and watch
for bubbles. Once bubbling, add the rest a few at a time and turn
every 2 minutes or so. If you got the right thin wrappers, you
should be able to see the meat bubbling a bit as the fats cook. If
you used spring roll (acceptable but not the same as this recipe) you
will not be able to see that nor will they have the same level of
'crunch'.

Once cooked, you can refridgerate but do not cover or they will lose
the crunch.

~ Hot Sweet Chicken Sauce- generic name for a blend used on chicken
and other foods. Mae Ploy is a popular brand name.

~ Soy sauce- actual name is Shoyu, Datu Putu brand is a very good
brand (better than Kikkoman). Not recommended for this dish is Aloha
Shoyu as it doesn't have the right flavor profle

~ Lumpia wrapper- even in the Filipeno community they vary with types.
Some will be adamant that 'spring roll wrapper' is the same thing. In
fact, it is in many parts of their land but not all parts use the same
type. Lumpia wrapper for the purposes of this recipe is extremely
thin and you can somewhat see through it. Yup, that thin and that's
why it's hard to work with but gives that perfect flaky crunchy paper
wrapped effect. If you use the thicker spring roll, it will work but
won't have the crunch and look almost like an extremely thin flaked
pastry.

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