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Newsgroups: rec.food.recipes
Subject: PORK: Lumpias
Summary: original subject was Lumpias
Keywords: recipe pork
Message-ID: <1990Oct16.032725.19904@mthvax.cs.miami.edu>
Date: 15 Oct 90 22:17:51 GMT
Followup-To: rec.food.cooking
Organization: Microsoft Corp., Redmond WA
Lines: 32
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

[

Someone wanted this great Philipino Appetizer...So here it is!
This recipe was given to me by my uncle's wife who is an immigrant
from the Philipino Islands.

Lumpias 

(Makes 30 Appetizers)

1 10 Oz Can Water Chestnuts Drained and Minced
2 Eggs
1 Tsp Black Pepper
1 Bunch Green Onions, Minced
2 Yellow Chili Peppers, Minced
1/2 Tsp Salt
1 Tsp Minced Garlic
1Lb Ground Pork
1 Package Mu Shu Pork Wrappers
An egg and 1 Tbl Flour Mixed together in a small bowl
Chili Sauce

Combine the first eight ingredients and mix thoroughly. With a wrapper
on a plate in front of you, put about 1 tbl meat on a corner as though
you were going to wrap the meat up in a piece of butcher paper. Using
your fingers, pinch the meat into a cylinder. Bring the lower corner up
over the meat, wrap the sides in, and roll the meat up around the rest
of the wrapper. Secure the edge of the wrapper by using the egg mixture
as glue. Deep fry the lumpias until crispy and golden brown. Serve at
once with chili sauce.

I hope the description of how to roll them up was fairly clear. What
you end up with is a little fatter than a cigar and about as long.