1/2 tas. celery cubes, chopped, – (alternatively atz. – spring onions) chop) 1/2 tas. Tas. As. Flour mixed with water – (12 (12 x 12 cm)
Fry the pork briefly. Then add all the remaining ingredients except the flour-water mixture and stir-fry. Mix in the flour mixture to bind the filling and cool everything together. In the meantime, lay out the dough sheets (you can buy them ready-made in a Chinese store) one against the other. Place 1 to 2 tablespoons of filling per roll on the bottom third of the dough and brush the edges of one dough sheet with beaten egg white. Then quickly wrap the side edges and roll up the dough from the bottom. Prepare the other dough rolls according to this principle. To prevent the dough from becoming dry and brittle, and also difficult to roll out, work quickly.
All these sections should be done in the same way the day before.
Finally, pre-fry the rolls in hot fat for about 4 minutes and fry again just before serving, until the lumpiangs are golden brown and crispy.
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