Categories: Appetizers, Filipino, Fish, Harned 1994 
      Yield: 45 egg rolls 
  
----------------------------------DOILIES---------------------------------- 
      3 c  Flour 
      5 c  ; Water, less 2 tb. 
           Salt; to taste 
 
----------------------------------FILLING---------------------------------- 
    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 
 
--------------------------------LUMPIA SAUCE-------------------------------- 
      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 Cornstarch 
  
  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.