Recipe for Lumpias


10 oz water chestnuts; drained
1 & minced
2 eggs
1 teaspoon black pepper
1 bunch scallion; minced
2 yellow chili peppers; minced
1/2 teaspoon salt
1 teaspoon garlic; minced
1 lb pork, ground
1 pkg mu shu pork wrappers
1 egg; mixed with
1 tablespoon flour
1 chili sauce


Combine the first eight ingredients and mix thoroughly. With a wrapper on a plate in front of you, put about 1 tbl meat on a corner as though you were going to wrap the meat up in a piece of butcher paper. Using your fingers, pinch the meat into a cylinder. Bring the lower corner up over the meat, wrap the sides in, and roll the meat up around the rest of the wrapper. Secure the edge of the wrapper by using the egg mixture as glue. Deep fry the lumpias until crispy and golden brown. Serve at once with chili sauce.

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