You'll never go back to Chinese egg rolls after you try these exquisite little Filipino delights. Serves six.
Instructions
1. Shell and devein the shrimp and place in a food processor. Pulse the shrimp until they are evenly chopped but not pureed.
2. Heat the one tablespoon of oil in a large skillet over medium heat. Add the onion and cook for 4 minutes.
3. Add the garlic, carrot, and salt and pepper; cook for another 2 minutes. Add the pork and cook until no longer pink.
4. Add the shrimp and jicama and cook, stirring, for another 2 minutes.
5. Remove from the heat and drain the mixture in a colander lined with paper towels. Let it cool.
6. In a small bowl, mix together the cornstarch with 1 c. water. Add the sugar, vinegar, ketchup and chili sauce to the bowl and mix well.
7. Simmer the sauce mixture in a small saucepan over medium heat until thickened. Set aside.
8. Place a lumpia wrapper on a large plate. Spread 2 tbsp. of the meat mixture in a thick line on the wrapper edge closest to you.
9. Starting with this edge, roll it over the meat mixture once. Fold the two edges to the right and left of the mixture toward each other until they're snug against the roll of meat.
10. Continue to roll the wrapper until it becomes a tight cylinder. Seal the edge of the wrapper to the roll with a little water.
11. Repeat with remaining wrappers.
12. Heat the remaining oil in a small skillet over medium-high heat. Using tongs, dip each roll into the hot oil and fry until golden on all sides.
13. Remove to a plate lined with paper towels to drain.
14. Serve hot with the sauce on the side.
Tags: another minutes, lined with, lined with paper, meat mixture, medium heat, over medium
