Filipino Egg Rolls

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 15
• 2 (20 ounce) packages lumpia skins (or egg roll wrappers)
• 2 cups of shredded cabbage (pre-shredded cabbage makes it easier)
• 1 lb ground lamb
• 1/2 cup green pepper, minced
• 1/2 cup carrot, shredded
• 1/2 cup celery, minced
• 1/2 cup onion, minced
• 3 tablespoons sesame oil (in the asian food aisle)
• 1/16 teaspoon accent seasoning
• 1/2 teaspoon ground pepper
• 1/8 cup soy sauce
• 1/8 cup water
• 4 tablespoons cornstarch

Recipe

• 1 in a skillet fry up the ground lamb, drain and set aside.
• 2 in a large pot, heat the sesame oil on medium high heat.
• 3 add the cabbage, pepper, green pepper, carrots, celery, and onions.
• 4 sprinkle with accent and stir well.
• 5 stir fry until the vegetables becomes tender.
• 6 now add the ground lamb and mix well with the veggies.
• 7 in a small cup, mix the soy sauce, water, and the cornstarch. mix until the cornstarch has dissolved and the liquid is smooth.
• 8 add the liquid a little at a time, after you add a small amount of the soy sauce mixture, mix the meat/veggie mixture well, add a little more, and stir again. keep doing this until you used all the soy sauce/cornstarch mixture up.
• 9 at the this point, the mixture will be wet but thick, but there should be no liquid it in, just wet and thick.
• 10 let this mixture completely cool to room temperature, or you can put it in fridge overnight.
• 11 once the mixture has cooled, you are now ready to roll the egg rolls.
• 12 roll the egg rolls according to the directions on the egg roll wrappers package if you are not familiar on how to roll them.
• 13 fry the wrapped egg rolls in oil that has been heated to 350 degrees in a deep fryer for 3 minutes, if you are using a skillet to fry them, just turn them over half way through the cooking to cook both sides.
• 14 or you can store the un-fried egg rolls in the freezer in a freezer zip lock bag, and you can have egg rolls anytime you want.