The Philippine Cookbook/Reynaldo Alejandro 1985

Crab Egg Roll (Lumpiang Alimango)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup sotanghon (bean thread noodles) or vermicelli cut into 2-inch lengths 1 6-ounce package frozen crabmeat 1/4 pound ground pork
1/2 cup chopped dried Chinese mushrooms, soaked for 1 hour in water before chopping (discard stems) 1/2 cup scallions 1 teaspoon salt
1/8 teaspoon ground pepper 1/2 cup vegetable oil 10 egg roll wrappers, or use 1 package wonton wrapper, sold in Oriental stores



1 Let noodles soak in water for 10 to 15 minutes. Drain. Except for oil, combine all ingredients for filling. Divide mixture into ten parts. Place each part in an egg roll wrapper and seal, envelop-style, taking care to moisten sides with water to seal securely.
2 Heat the oil in a wok or pan and fry the egg rolls until golden brown on all sides. Drain rolls. Divide each one into four pieces and serve with sweet-sour sauce.

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