Egg Rolls with sweet and sour sauce

Ingredients:

1 pck. of lumpia wrapper

1 egg, beaten less

Cooking Oil

Soy sauce

For crab stuffing-

1 cup celery, sliced ​​thin

1 teaspoon cornstarch

1 tsp sesame oil

2 head of green onion, sliced ​​thin

2 kutsarityang shortening

1/2 tsp ginger, chopped

1/2 tsp sugar

1/2 tsp salt

1/4 pound togue

1/4 pound of crab flesh, squeezed

3/4 cup mushrooms, chopped

3/4 cup bamboo shoots, chopped

1 1/2 teaspoons dry sherry

1 1/2 tsp soy sauce

For Ham stuffing-

1 cloves garlic, minced

1 large onion, chopped

1 cup celery, sliced ​​thin

1 tablespoon cornstarch

1 tablespoon dry sherry

2 cups cabbage, shredded

2 tbsp soy sauce

2 tbsp oil

1/2 tsp ginger, grated

1/2 pound ham, sliced ​​lengthwise and thin

1/2 tsp salt

1/2 cup bamboo shoots, sliced ​​long and thin

Sweet and Sour Sauce-

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tsp chili sauce

3 teaspoons sugar

3 tsp wine vinegar

1/2 cup chicken broth

pepper, very few

Lumpia Skin-

1 cup flour

1 cup and 2 tablespoons water

Procedures:

Make the crab stuffing. In a bowl, mix and dry sherry, soy sauce, sugar, salt, cornstarch and sesame oil. Set aside. Heat oil in pan. Place the ginger, stir once then mix the togue, mushroom, celery and bamboo shoots. Cook for 2 minutes while stirring it. Add the flesh of the crab and green onion. Mix while cooking to thicken. Set aside and refrigerate.

Next is for the ham stuffing. Mix cornstarch, salt, soy sauce and dry sherry and set aside. Heat oil in pan. Put the garlic and ginger, stir then put the onion and celery. Stir for 1 minute and add the ham, bamboo shoots and cabbage. Stir the sauce into the bowl. Place in pan and stir while cooking until boil and thicken. Fridge.

For the sweet and sour sauce. Mix in saucepan all its elements. Cook while stirring until thicken it up. Fridge.

Prepare the skin of Lumpia. Mix flour and water to thicken and become refined. Let at least 15 minutes. Heat pan over medium heat. Dip a pastry brush in broad masses. Wiping the pan to make a thin square with 6 inch wide. If there are holes, brush the dough again. Do not pile it on them when cooked. If not used, put wax paper between each skin and place in refrigerator until for one day.

Placing the stuffing, follow this:

1. Put 2 tbsp of stuffing the skin that lumpia. fold the bottom part and roll once to cover the stuffing.

2. Fold the left and right side of the skin. Brush beaten egg the folded part and the upper part of the lumpia.

3. Roll until it covered properly the stuffing. set aside on a baking sheet while doing the others.

Heat oil in pan with 1 1/2 inch volume. Fry 3 or 4 lumpia for 2-3 minutes. Ready, then turn over occasionally deliver and drain. Serve it with a sweet sour sauce.