Conference turris::cooks

    Like .1 said it's just a mini egg roll.  I remmeber there being
    alot of carrot in it, but that may have been just the particlar
    restaurant I had it at.
    
    Speaking if Philipine food do any of you ex Navy remember the BBQ
    on a stick that the street venders would sell.  This was my favorite
    food there and this is the recipe that was given to me:
    
    slice beef or pork thin (about 1/8 to 1/4 inch) and in 2+" strips.
    place the meat on a bowland add the following:
    
    Soysauce or tamari about 1/4 to 1/3 cup.
    about 1/4 cup catsup (in the Phillipines they used banana sauce
    that looked and tasted like catsup).
    one limes worth of juice.
    And now for the secret ingredient:
    
    
    
    
    7-UP!  Yes you see right 7-UP.  Sprinkle the meat with about 1/2
    cup and the mix this stuff and let sit for a couple of hours.
    The 7-UP will tenderize the meat and of coarse add  sweet taste.
    Then scewer on bambo sticks and grill on your barbaque.
    
    This stuff is great and I love it.
    
    Steve
    

    This is for shrimp, rather than sausage, lumpia, but give it a try.
    
    FILLING:
    3 oz shrimp, cooked, shelled, deveined, finely chopped
    1/4 c bamboo shoots, julienne
    2 T minced scallion
    1 small carrot, peeled and coarsely grated
    1 t soy sauce
    1 medium garlic clove, minced
    (salt)
    freshly-ground pepper
    
    WRAPPERS:
    1 egg
    1/4 c cornstarch
    3 T all-purpose flour
    (pinch of salt)
    1/2 c water
    vegetable oil
    
    vegetable oil for deep-frying
    dipping sauce (see below)
    
    Mix filling and chill while preparing wrappers.
    
    Whisk egg in medium bowl until frothy.
    Whisk in cornstarch and flour (and salt).
    Whisk in water in slow, steady stream.
    Heat 8-inch crepe pan or heavy skillet over medium heat.
    Brush litghtly with oil.
    Ladle 3-4 T batter into corner of pan and tilt so batter coats bottom.
    Cook until blistered and opaque, about 1 minute.
    Turm and cook second side 15 seconds.
    Slide out onto kitchen towel or wax paper.
    Repeat with remianing batter.
    Place 1/4 of filling in bottom of one wrapper.
    Fold left and right sides toard center.
    Roll up from bottom to top, making rectangular package.
    Repeat with remaininf filling and wrappers.
    Heat 1 inch oil in deep fryer or heavey medium skillet to 360 oF.
    Fry lumpia, seam side down, 2 minutes.
    Turn and fry until golden brown, about 1 minute.
    Remove and drain on paper towels.
    Serve immediately with dipping sauce.
    
    DIPPING SAUCE:
    1/4 c water
    1 T sugar
    1 T soy sauce
    3/4 t cornstarch
    1/2 t minced garlic
    1/2 t minced fresh ginger
    dash of hot pepper sauce
    
    Combine all ingredients in heavy small saucepan over low heat and
    stir until sugar dissolves.
    Increase heat to high and bring to a boil, stirring constantly.
    Cook until sauce thickens.
    Transfer to small bowl.
    Serve at room temperature.
    
    Makes 2 servings.

    I got this recipe from a Filipino friend - to make for my daughter
    who is adopted from the Philippines.  The ingredients are approximate
    only as my friend just threw it together!  So sometimes it comes
    out spicier than others!
    
    LUMPIA
    
    1/2 pound of ground port (I buy pork cutlets and have it ground
    - less fat that way)
    shredded carrots
    finely chopped green beans (fresh are best)
    couple of cloves of garlic
    soy sauce
    
    wonton wrapper skins
    cornstarch and water
    
    Stir fry the meat and vegetables and when cooked al dente sprinkle
    soy sauce over it - until it saturates it all.  Cool.
    
    To fill -
    
    Make mixture of a little cornstarch and water to make a paste. 
    On each wrapper, moisten 2 adjoining edges.  Put a teaspoon or so
    of meat mixture on opposite end, fold over right and left sides
    and roll up, ending with the corner where there is cornstarch still.
    My kids say it's like a baseball diamond - fold first and 3rd base
    to the pitcher and roll from the catcher to 2nd base.  
    
    After all are rolled, deep fry for a few minutes on each side. 
    I use my wok - works faster.  Fry until you get the crispness you
    desire and drain well on paper towels.  
    
    On package of wonton wrappers makes plenty for use as a main course
    for 4 or for a party as an hors d'oeurve.
    
    You can buy dipping sauces in the market if you like - mustard or
    sweet and sour or just plain is fine too!
    
    They take time to make but always go over well at parties - one
    of my friends won't come to my parties unless I serve them!
    
    Enjoy.
    
    Carol