MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Lumpia (Philippine Egg Rolls From Scratch)
  Categories: Appetizers, Filipino, Fish, Harned 1994
       Yield: 45 egg rolls
 MMMMM------------------------LUMPIA SAUCE-----------------------------
   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
   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
   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.