LUMPIALUMPIA
Just hearing that name makes me get excited. I just LOVE good LUMPIA!
This is as close to what I use to eat at Misuko's on Gulf Beech Hwy. They had the best. I was sooooo disappointed when they took it off their menu. They are now closed, cause they took the LUMPIA off the menu. Na, The couple was getting older and retired.
This recipe comes from Dan Dunn At H2O Cajun/ Asian Grill at Pensacola Beech, it was in the paper back in the spring.
1 onion, small dice
2 carrots, small dice or grated
1 pound ground pork*** or sausage
2 Tbsp fresh ginger (I use 1Tbsp.)
1 Tbsp. Chopped Garlic
1 Tbsp. Soy Sauce
1 Tbsp. Fish Sauce
24 spring roll wrappers
1 egg scrambled with 1 Tbsp. water
Wesson oil
Crumble sausage in pan and begin to brown,break meat up well with wooden spoon, add veggies, garlic, ginger and sauces, when the meat is done and veggies are just getting tender, it is ready. let cool, lay out several wrappers on the counter, place heaping serving spoon full across center of wrap, bring one corner over the mixture, fold ends over the mixture, wet outside edges with egg, if you don't have a paint brush, use your fingers. roll over and seal wrap, place seam down on a plate. fix several, or all before starting to fry.
(The wrap package has very good instructions on how to roll and seal the wraps.)
Put enough oil in pan so at least 1/2 of the roll is covered at one time, can deep fry. have oil around 360 degrees, and brown rolls on both sides and drain on paper towels.
These freeze very well, place on platter, freeze, put in a bag and back into freezer until ready to cook.
Dipping sauce: Sweet Chili Sauce, find this with the Asian food.
I had trouble finding spring roll wrappers, I used egg roll.
The fruit stand in Milton off Dogwood Drive has just stocked a lot of Asian items, they have Spring and Lumpia Wrappers.
***When I made this recipe, I couldn't find plain ground pork, so I used fresh ground sausage, it was already salted, so it came out too salty, I sauteed 1/2 a head of chopped cabbage and mixed with the rest of ingredients, and it was very good. I have made it again with the plain pork and Thomas and I both think it was better with the sausage.
If you like this , but don't want to fry, I have another version coming soon.
