• CRISPY BEEF LUMPIA
  • 2 pounds ground beef (or combination ground beef and pork) 4 cloves garlic, crushed 1 1/2 cups chopped onions 1 cup chopped peeled carrots 1 1/4 cups finely chopped celery 3 tablespoons fish sauce Salt, pepper 2 (16-ounce) packages frozen lumpia wrappers, thawed (thin eggroll wrappers available in Filipino or Chinese markets) 1 egg, lightly beaten Oil for deep-frying Sweet-Sour Sauce (recipe below) Procedure: Crumble and brown ground beef in large skillet or wok. Remove excess fat. Stir in garlic and onions and stir-fry until tender. Add carrots, celery and fish sauce and cook 5 minutes. Season to taste with salt and pepper. Transfer into colander to drain off any drippings (to prevent wrappers from getting soggy). Place about 1 tablespoon meat filling in a thin strip across one triangular end of lumpia wrapper (about 2 inches from corner tip). Roll tightly halfway then fold in both sides, continue rolling toward other tip. Moisten corner edges with egg or water to seal. Place on large tray. Repeat with remaining filling and wrappers. (May be covered and refrigerated for 1 day or frozen up to 1 week at this point.) Heat oil to 375 degrees in deep-fryer or wok. Drop lumpia, few pieces at time, and fry until golden brown on all sides. Drain on paper towels. Cut in halves or thirds with scissors and serve as appetizers with Sweet and Sour Sauce. Makes about 72 long rolls, 144 halves or 216 small lumpia, or about 25 servings. Variation: Meat mixture (use all pork) may be mixed raw like meat loaf but add 2 eggs. Do not saute. Fill wrappers with raw mixture and fry as directed. Sweet and Sour Sauce 1/2 cup vinegar 1/2 cup sugar 2 tablespoons cornstarch 1/2 teaspoon salt 1 cup water 2 tablespoons oil 1 clove garlic, minced, optional 1/4 cup catsup Combine vinegar, sugar, cornstarch, salt, water, oil, garlic and catsup in small saucepan. Stir until smooth. Bring to boil, stirring. Simmer until thickened. Makes about 1 1/2 cups.

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