---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Filipino, Fish, Harned 1994
       Yield: 45 egg rolls
       3 c  Flour
       5 c  ; Water, less 2 tb.
            Salt; to taste
     3/4 lb Ground pork or beef
       5 oz Raw shrimp; chopped
       1 sm Onion; chopped
       8 oz Can water chestnuts; drained
            -- finely chopped
       4 oz Can bamboo shoots; drained
            -- finely chopped
     1/2    Stalk celery; fine chopped
       3    Garlic cloves; fine chopped
       1 sm Carrot; finely chopped
       1 lb Can bean sprouts; drained
     1/2 c  Raisins; chopped
            Salt and pepper; to taste
       1    Egg white; lightly beaten
            Corn oil
 -----------------------LUMPIA SAUCE-----------------------
       2 c  Pineapple juice
       1 c  Ketchup
     1/2 ts Vinegar
       1 tb Brown sugar
       1 ds Hot pepper sauce
     1/2    Inch cube crushed ginger
     1/4 ts Salt
       1 tb Cornstarch
   Doilies:  Combine flour, water and salt to taste and
   mix thoroughly with a wire whisk to remove lumps.
   Batter should be about the consistency of a crepe
   batter.  Add a little water if it is too thick. If the
   batter thickens as it sits, you may have to add more
   water.  Heat a 6 crepe pan and wipe out with lightly
   oiled wax paper.  Pour on batter quickly to cover the
   bottom.  Pour off excess. Allow to cook over low heat
   until the edges begin to curl and pull away from the
   sides of the pan.  Remove and place on clean, dry
   surface.  Repeat, oiling pan each time.  Do not stack
   doilies on top of each other until each has cooled.
   Before filling, put off excess batter to make a
   perfect circle.
   Filling:  Cook pork or beef in a large skillet until
   pinkness is gone. Drain off grease.  Add shrimp,
   onions, water chestnuts, bamboo shoots, celery, garlic
   and carrot; cook until carrot is almost tender.  Stir
   in remaining ingredients except the egg white and oil.
   Mix well. Cook until bean sprouts are limp.
   Pour mixture into strainer and cool, allowing as much
   liquid as possible to drain off before filling rolls.
   Use about 1 heaping tsp. for each doily. Place filling
   near one side.  Roll doily over filling a couple of
   times; fold in sides and roll up tightly.  Seal flap
   with a little egg white.
   Deep fry in corn oil heated to about 375 F., until
   rolls are golden. Drain thoroughly on paper towels and
   serve with sauce.
   Note: If rolls are filled ahead of time, cover and
   refrigerate until it is time to serve.  Return to room
   temperature and fry.
   Lumpia Sauce:  Combine all ingredients but the corn
   starch and heat. Meanwhile, mix corn starch with
   enough of the pineapple juice mixture to make a smooth
   paste.  Return cornstarch mixture to pot and simmer
   until mixture is thick.  Makes about 3 cups.
   Posted on WWiVNet.  Electronic format by Cathy Harned.