// you're reading...

Recent Activity

Recent Posts

Pili Brownies

Ingredient 3 kutsrang margarina 1/2 tasang peanut butter 1 tasang asukal 1 buong itlog 1 [...]

Creamy Raisin-Syrup

Ingredient 1/2 tasang pasas 2 kutsarang mantikilya 1 1/2 kutsaritang cornstarch 1/4 na tasang asukal [...]

Bacon Muffins

Ingredients 1 7/8 tasang arina 3 kutsaritang baking powder 1 kutsaritang asin 5 kutsarang nilutong [...]

Cherry Macaroon Parfaits

Ingredients 1 paketeng (3 onsa) Royal Cherry Gelatin 1 tasang kumukulong tubig 1 tasang malamig [...]

Eggnog Cake

Ingredients 1 3/4 na tasang sinalang arina 1 tasang asukal 2 kutsaritang baking powder 1/2 [...]

Rodeo Doughnuts

Ingredients 1/4 na tasang mainit-iniut na tubig 1/4 na tasang asukal 1 kutsaritang asin 1/4 [...]

Raisin Brunch Pancake

Ingredients 1/2 tasang pasas (california) 1/2 kutsaritang cinnamon 2 kutsarang asukal 2 itlog 3/4 na [...]

Holiday Cookies

Ingredients 3/4 na tasang pulot 3/4 na tasang asukal 3/4 na tasang mantikilya 1 itlog [...]

Dulce Dela Reina

Ingredients 5 egg whites 5 egg yolks 2 small (1.5 ounce) packs ng California seedless [...]

Peanut Raisin Bread

Ingredients 1 1/2 tasang buttermilk 1/4 na tasang asukal 2 kutsaritang asin 1/4 na tasang [...]

Seafood Recipes

Crab Egg Roll (Lumpiang Alimango)

Ingredients

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

Instructions

  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.

Comments

Related Recipes