Recipe by JCPINDY
"This is a recipe that my mom brought back from a military stint in Japan. She has made it for family reunions, and it is always the first thing to go! These can also be prepared ahead and frozen, then deep fried just before you plan to serve!"
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1 1/2 cups
carrots, finely chopped
soy sauce to taste
sugar snap peas, chopped
fresh mushrooms, finely chopped
green onions, finely chopped
salt to taste
garlic powder to taste
black pepper to taste
1 (14 ounce) package
egg white, beaten
canola oil for frying
i have made this dish many many times. my grandmother brought it home from philipines when my grandfather was in the war. but instead i only use ground beef, green peppers and onions, and i bake them in the oven at 325 for about 10 mins helps reduce the amount of oil. i never have leftovers when i make this.
I only give this a 3 because I find that if you cook the meat prior to frying the lumpia it makes the meat more dry than if you just roll it raw. I prefer to mix all my ingredients and then use about a heaping tablespoon (spoon, not measuring device) to put onto my lumpia wrapper, roll it, then freeze or fry it.
Try adding a tablesoon of flour to the mixture before you rool it up. It will help hold the veggie mix together while rolling and during cooking.
Try to add shrimp for more better flavor instead beef.You had ground pork already so change the beef to shrimp for more good flavor.
We have made these several times. Easy once you get the hang of it, and baking them turned out just as well.
That's weird that she brought it fm Japan, considering it's a philipino dish. I hve been looking all over for good recipe for these and this is a pretty good one. Use to have these all the time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 249
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