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1
Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps.
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2
Batter should be about the consistency of a crepe batter.
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3
Add a little water if it is too thick.
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4
If the batter thickens as it sits, you may have to add more water.
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5
Heat a 6 inch crepe pan and wipe out with lightly oiled wax paper.
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6
Pour on batter quickly to cover the bottom.
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7
Pour off excess.
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8
Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan.
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9
Remove and place on clean, dry surface.
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10
Repeat, oiling pan each time.
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11
Do not stack doilies on top of each other until each has cooled.
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12
Before filling, put off excess batter to make a perfect circle.
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13
Filling: Cook pork or beef in a large skillet until pinkness is gone.
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14
Drain off grease.
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15
Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender.
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16
Stir in remaining ingredients except the egg white and oil.
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17
Mix well.
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18
Cook until bean sprouts are limp.
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19
Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls.
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20
Use about 1 heaping teaspoon for each doily.
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21
Place filling near one side.
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22
Roll doily over filling a couple of times; fold in sides and roll up tightly.
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23
Seal flap with a little egg white.
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24
Deep fry in corn oil heated to about 375F (190C), until rolls are golden.
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25
Drain thoroughly on paper towels and serve with sauce.
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26
Note: If rolls are filled ahead of time, cover and refrigerate until it is time to serve.
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27
Return to room temperature and fry.
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28
Lumpia Sauce: Combine all ingredients but the corn starch and heat.
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29
Meanwhile, mix corn starch with enough of the pineapple juice mixture to make a smooth paste.
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30
Return cornstarch mixture to pot and simmer until mixture is thick.
