Gaumanian Style Lumpia

Gaumanian Style Lumpia

1 lb ground lean pork
1/2 c. fine shredded carrots
1/2 c. fine shredded onion
1/2 c. fine shredded cabbage
1/4-1/3 c. oyster sauce (depends on brand and strength that you are using.)
1/2 tsp msg
Spring roll wrappers (not to be confused with egg roll wrappers, totally different animal)

Mix meat, veggies, oyster sauce and msg. chill. Roll 1 Tbsp of
meat into each spring roll. These are very small as the meat is raw.
If they are made too large the wrappers will burn before the filling
is cooked. Seal ends with a thin paste of flour and water. Let set
for about 15 min to seal and bind the ends. Deep fry at 375 until
deepgolden brown and filling is done. Serve with Sweet garlicky
dipping sauce.

Sweet Garlicky Dipping Sauce

2 tsp corn starch
3 Tbsp white sugar
1 Tbsp ketchup
1/2 - 1 Tbsp fresh minced garlic (to taste)
2 Tbsp Soy sauce
3 Tbsp white vinegar
1/2 cup chicken broth

Combine all ingredients. Bring to a boil stirring constantly.
Serve hot or cold. An interesting variation on Sweet and sour
type sauce…

Sweet dipping sauce
3 tbsp sugar
3 tbsp white vinegar
3 tbsp soy
thin shredds of ginger
Mix well to disolve sugar complelely…refridgerate until serving.

Salty Dipping sauce for pot stickers
3 tbsp soy
3 tbsp oyster sauce
2 cloves garlic minced
1/4 tsp lime juice
Mix well and let set over night chilling before serving.

Fish Sauce (Nuoc Cham)

1 sm fresh red chili thin sliced or 1/2 tsp dry red pepper flakes
3 1/2 Tbsp white sugar
1 Tbsp minced garlic
2 Tbsp finely shredded carrots
6 Tbsp fresh lime juice
4 Tbsp fish sauce (Nuoc Mam)

Combine everything in a jar with a tight sealing lid (make sure
the lid seals well as this stuff is Stinky). Shake well to combine.
Chill.

Source: USENET rec.food.cooking - 2002