|An Amish Table|
|by Phillis Pellman Good|
An exquisite treasure which gathers Amish recipes, along with photographs of the people and places from which they come.
1 - 10 of 70 for different of lumpia
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Heat vegetable oil, ... and a splash of soy sauce, mixing ... when sealing the lumpia, like a ... months for best taste. Fry at 350°F untill golden brown.
Extract the fat ... cool. Spread the lumpia wrapper, place lettuce ... put 2 tablespoons of cooked mixture and ... served with vinegar and garlic as sauce.
Brown garlic in ... and save for lumpia sauce, cool and ... until cornstarch and sugar are dissolved, boil gently, stirring constantly until sauce thickens.
Saute garlic and ... mixture into 1/2 lumpia wrapper, seal with ... until light brown. When ready to serve dip them into the warm lumpia sauce. Mix together.
Combine cornstarch, flour, ... very thin layer of batter, just enough ... a tablespoon in lumpia wrapper. Repeat with ... thickens. Serve over Fresh Lumpia.
Place pork in ... celery, soy sauce, salt and pepper. Cool. Wrap in prepared lumpia wrapper and deep fat fry. Serve with vinegar, salt and crushed garlic.
In a bowl, ... at one end of a lumpia wrapper spoon about ... cornstarch. Set aside. Heat cooking oil. Fry tomato catsup. Add vinegar mixture and boil until thick.
Wash frozen green ... minutes. Roll in lumpia wrappers. Fry in ... containers. Note: Do not fry until ready to eat. May warm after fried. Serves 1 to 25.
Peel fresh ginger ... Put 1 tablespoon of mixture at one end of lumpia wrapper, fold over ... sour sauce, soy sauce or hot mustard. Makes about 50 piece.
Mix all ingredients ... and pepper. Cook over medium heat. Add flour, stirring until sauce boils and thickens. Can be used with the Fried Lumpia Shanghai.
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