Lumpia With Sweet Sour Sauce Recipes

Steps:

• In a 2-quart sauce pan combine all ingredients.
• Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps.
• Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly.
• Set aside to cool to room temperature.

Steps:

• Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.

Steps:

• In a large skillet, brown pork meat, remove juices. Leave enough pork oil/juices for the vegetables.
• Sauté onion and garlic.
• Add salt and pepper. Stir. (may add more to taste).
• Add soy sauce and vinegar. Let it boil. Don't stir.
• Add carrots, green beans, bamboo shoots, and bean sprouts. Stir.
• Simmer for 5 minutes. Remove from heat.
• Place 1 tbsp of mixture into one corner of wrapper, fold over bringing in the two sides. Roll up halfway, tightly, and fold ends inward. Brush top corner with egg wash and fold over.
• Deep fry 'till brown. Serve with sweet and sour sauce.
• To make the sauce, mix all the ingredients. Bring to a boil and simmer until sauce thickens, about 5 minutes.

Steps:

• Cook pork in skillet till done. Drain and Set aside. In non stick skillet sauté finely chopped veg. (Do not add any oil or water when cooking veg.) Mix ground pork with veg. Add lots of Garlic Powder and some pepper. Cut Lumpia Wrappers in half diagonal. Place some filling in center of wide end of wrapper, fold sides over and roll into egg roll shape. Seal point with mixture of cornstarch and water. (Form a glue substance) Fry in cooking oil on high heat till brown.
• May be made ahead and frozen, no need to thaw them just fry them frozen. Yield 50.
• I have started drizzling them with olive oil and baking them at about 450 degrees until brown and crisp.
• Sauce:.
• Pour Vinegar, Water & Sugar in pot DO NOT STIR cook on low heat till blended. Wait 5 minute then add Soy Sauce & Ketchup Stir. May add cornstarch to thicken. Store in jar on shelf do not refrigerate.

Steps:

• Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
• To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
• Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.
• In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
• Mix together all ingredients.

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.