Lumpia

The other night, I was part of a committee that gave a special presentation at our church.

We created a festive atmosphere by decorating with Christmas colors, poinsettia's, and nativities (we used some of my mirrors and cake stands to compliment things, too).

And to top it off, we asked this little lady (who is really a giant of a lady), Elsa, to help us with the food.

I was ultra-thrilled because she wanted to make some Filipino food.  This was thrilling because way back when, (when I was a young wart hog of a girl in my early 20's) I served a mission there.  I was so busy with service and teaching that I did not have the time to learn to cook the amazing food I was being exposed to.  They would cut pineapple so beautifully, made lumpia and pansit, and had sweet bread shops on many corners in the villages.  I didn't bring any of those cooking skills home with me.

Elsa is awesome at food presentation and making an exquisite dish.  We all worked together for this pretty display.

Without further a-due, here are the lumpia directions:
Lumpia
ground pork, 1 lb.
an egg
chopped onions
salt and pepper

Mix it up like you would meat loaf and put it in one of those cookie presses/tubes you see pictured below.

Open your won ton wrappers and cut them in half length-wise.

Then just squeeze a long skinny line of the pork filling.

Put a little egg along the edge, then roll it up.  Just dip your finger in a dish with a whisked egg like you see pictured above.

Heat up a pan of oil.  Enough oil that the lumpia roll can "bathe" or float in.

After they are browned and cooked through, you place them on a paper towel on a plate to get off the excess oil.

AND BE CAREFUL!  OIL IS HOT AND YOU CAN GET BURNED.  Please don't blame me if you do.

For a pretty presentation, cut them into thirds.  Serve with sweet chili dipping sauce.  Elsa got hers at a local Mexican food grocery store.

Ta-da!  Fit for a king (and for the rest of us regular sorts).