Lumpia (philippine Egg Rolls From Scratch)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 3 cups flour
• 5 cups water
• salt
• 3/4 lb ground lamb or 3/4 lb beef
• 5 ounces raw shrimp, chopped
• 1 small onion, chopped
• 1 (8 ounce) can water chestnuts, drained,finely chopped
• 1 (4 ounce) can bamboo shoots, drained,finely chopped
• 1/2 stalk celery, fine chopped
• 3 cloves garlic, fine chopped
• 1 small carrot, finely chopped
• 1 (1 lb) can bean sprouts, drained
• 1/2 cup raisins, chopped
• salt and pepper
• 1 egg , lightly beaten
• corn oil
• 2 cups pineapple juice
• 1 cup ketchup
• 1/2 teaspoon vinegar
• 1 tablespoon brown sugar
• 1 dash hot pepper sauce
• 1 (1/2 inch) piece crushed ginger
• 1/4 teaspoon salt
• 1 tablespoon cornstarch

Recipe

• 1 doilies: combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps.
• 2 batter should be about the consistency of a crepe batter.
• 3 add a little water if it is too thick.
• 4 if the batter thickens as it sits, you may have to add more water.
• 5 heat a 6" crepe pan and wipe out with lightly oiled wax paper.
• 6 pour on batter quickly to cover the bottom.
• 7 pour off excess.
• 8 allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan.
• 9 remove and place on clean, dry surface.
• 10 repeat, oiling pan each time.
• 11 do not stack doilies on top of each other until each has cooled.
• 12 before filling, put off excess batter to make a perfect circle.
• 13 filling: cook lamb or beef in a large skillet until pinkness is gone.
• 14 drain off grease.
• 15 add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender.
• 16 stir in remaining ingredients except the egg and oil.
• 17 mix well.
• 18 cook until bean sprouts are limp.
• 19 pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls.
• 20 use about 1 heaping teaspoon for each doily.
• 21 place filling near one side.
• 22 roll doily over filling a couple of times; fold in sides and roll up tightly.
• 23 seal flap with a little egg .
• 24 deep fry in corn oil heated to about 375f degrees, until rolls are golden.
• 25 drain thoroughly on paper towels and serve with sauce.