Mite wrote:

> Joseph Littleshoes wrote:
>
> > I do not know if this will be of interest to you but upon reading
> your
> > post i was immediately reminded of a Philippine 'wrapper' that is
> made
> > with rice flour & water "mixed to a fluid paste the consistency of
> heavy
> > cream." I do not see why you could not add some coconut to this.
> >
> > The actual cooking technique may be of special interest.
> >
> > Lumpia wrappers
> > --------------------
> >
> > 2 cups rice flour
> >
> > 2 cups cold water
> >
> > vegetable oil for frying
> >
> > Combine the flour and water in a bowl and stir vigorously until they
>
> > form a smooth, fluid paste with the consistency of heavy cream.
> >
> > Set a heavy 8 inch skillet, preferably one with a non - stick
> cooking
> > surface, over moderate heat for about 30 seconds. Dip a pastry
> brush in
> > the vegetable oil and spread a light film of oil evenly over the
> bottom
> > and sides of the pan. Then immerse the tip of a 2 inch wide brush
> in
> > the flour paste and, with 5 or 6 slightly overlapping strokes, cover
> the
> > entire bottom of the pan with a thin sheet of the paste. Cook the
> > pastry for a few seconds until it begins to curl away from the edges
> of
> > the pan. Immediately lift the wrapper out with your fingers and
> > transfer it to a strip of lightly floured wax paper.
> >
> > Brush the skillet with oil again and cook the next wrapper in the
> same
> > fashion. Repeat until all of the paste is used, oiling the pan
> lightly
> > before making each wrapper. The wrappers may be stacked one on top
> of
> > the other, floured side down, then covered with foil or plastic
> wrap
> > and kept at room temperature for not more than 2 hours.
> >
> > Makes about 24 eight inch round wrappers.
> > ---
> > Joseph Littleshoes
> >
>
> I would like to try to make Lumpia wrappers - I have been looking for
> recipes that use rice flour. Could you please post some recipes for
> the
> filling and explain how they are eaten?

The Lumpia recipe i have calls for a combination of chicken, pork &
vegetables all cooked separately and then mixed together to form a
filling for the wrapper.

Onions, celery, bay leaf, cabbage, garlic, string beans, bean sprouts,
hearts of palm & soy sauce are also included.

Sweet soy sauce or a garlic sauce are commonly served with the Lumpia.

The actual recipe is quite long and complex and involves cooking of the
various ingredients separately, using the water from the cooking of the
meats to cook the veggies then browning the meat with other veggies and
then assembling in a wrapper and deep frying for 2 minutes.

I have never followed the recipe precisely. I make the wrappers as
described above then use what ever meats and veggies that are to hand,
diced and sautéed till al dente, then used to fill the wrapper much as
one would a Mexican burrito, tucking the ends in and rolling it up.
They can then be placed in an oven or microwave to warm through rather
than deep frying.

They are supposedly a version of the Chinese egg role and eaten
accordingly but also have a Spanish influence in the various
combinations of ingredients that are used in the stuffing.

If i have the time i will try to transcribe the entire recipe.
--
JL

>
>
> Mite
> http://www.shopncook.com
> Shop'NCook - Grocery shopping and recipe organizer