No, not egg rolls! 
There are many variations to this, I like to use the ingredients for the Thai/Vietnamese spring rolls,
but really like the cute shape of the Filipino lumpia. All very basic- meat wrapped and deep fried.
Thai/Vietnamese like to use ****ake/dried mushrooms, fish sauce, carrots, garlic, onion, eggs,
dried fungus, mushrooms, msg, sugar.. (yummy!)
Filipino lumpia adds, egg, carrots, garlic, onion, msg, salt and sometimes raisins.
I do those if I have them at hand in the pantry but today- I was TOO LAZY TO GO OUT IN THE RAIN!
So I just used what I had and it's such a great dish if you want a recipe of convenience!
I DON'T use egg to bind the meat, or seal the wrap because it muddies up the oil, and adds extra calories.
I like to use just a tsp. of starch: It tenderizes the meat, binds and adds moisture like used for shu mai or dumplings.
I used: (Sorry, I have no measurements as usual, I always eyeball stuff)
-Spring roll wrapper (not the large wonton because that bubbles up and would be the wrong texture)
-ground beef
-chopped onion, LOTS of chopped garlic
-fish sauce or soy (I used half and half)
-salt
-fresh ground black pepper
-sugar
-1 tsp. starch, 3 tsp water (for meat)
-flour/water for seal
Combine
Macerate
Wrap; use water and flour to seal
Cut in fours, great to freeze and serve for later!!!
There are many variations to this, I like to use the ingredients for the Thai/Vietnamese spring rolls,
but really like the cute shape of the Filipino lumpia. All very basic- meat wrapped and deep fried.
Thai/Vietnamese like to use ****ake/dried mushrooms, fish sauce, carrots, garlic, onion, eggs,
dried fungus, mushrooms, msg, sugar.. (yummy!)
Filipino lumpia adds, egg, carrots, garlic, onion, msg, salt and sometimes raisins.
I do those if I have them at hand in the pantry but today- I was TOO LAZY TO GO OUT IN THE RAIN!
So I just used what I had and it's such a great dish if you want a recipe of convenience!
I DON'T use egg to bind the meat, or seal the wrap because it muddies up the oil, and adds extra calories.
I like to use just a tsp. of starch: It tenderizes the meat, binds and adds moisture like used for shu mai or dumplings.
I used: (Sorry, I have no measurements as usual, I always eyeball stuff)
-Spring roll wrapper (not the large wonton because that bubbles up and would be the wrong texture)
-ground beef
-chopped onion, LOTS of chopped garlic
-fish sauce or soy (I used half and half)
-salt
-fresh ground black pepper
-sugar
-1 tsp. starch, 3 tsp water (for meat)
-flour/water for seal
Combine
Macerate
Wrap; use water and flour to seal
Cut in fours, great to freeze and serve for later!!!
