Crispy Filipino style lumpia filled with emu and vegetables. Serve with a sweet chili sauce, sweet and sour sauce, and/or a Filipino soy sauce based lumpia dipping sauce.
Sauté diced onions for two minutes in vegetable oil. Add garlic and carrots and sauté 1 minute. Add the ground emu, grind some salt and pepper on the meat, and brown the meat and make it into crumbles. When the meat is browned and nearly cooked, add the water chestnuts, chopped green beans, and soy sauce and stir fry another minute. Remove from heat and place the meat mixture into a bowl, add the green onions, and cover with a towel or plastic wrap and allow to cool. Taste the filling and adjust he salt and pepper as desired.
Once cooled, separate your lumpia wraps. Place about one tablespoon of the meat filling in the wrap off-center (close to the edge nearest you) and roll it starting with the edge closest to you, then fold in the sides and continue to roll, brush some egg white on the end of the wrapper to keep it sealed. Fry in about 1/2 inch of oil or deep fry.
1 lb gr. Emu
1 pkg lumpia wrappers thawed
1 small onion diced fine 3/4 cup
1/4 cup chopped green onion
1/4 cup carrot matchsticks
4 cloves garlic
1 TBS soy
1/2 cup Water chestnuts chopped
1/2 cup Chopped green beans
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