¾ c. salad macaroni, cooked al dente
2 c. water
1 can tuna flakes in brine (184 grams), drained
1 egg, beaten
¼ c. frozen peas
1 tbsp. Maya all-purpose flour
½ c. grated cheddar cheese
Salt & pepper to taste
18 pcs. large lumpia wrappers
Oil for frying
Cook the macaroni in enough water in a deep pan. Drain but do not rinse. Transfer to a bowl.
Add all the next ingredients except the wrappers. Season to taste. Mix well.
Wrap 2 tbsp. of mixture in each lumpia wrapper. Deep fry until golden brown.
Quick tip:
The best dried pasta is made from durum-wheat semolina and water. When stored in a cool, dry place, dried pasta will keep immediately.
2 c. water
1 can tuna flakes in brine (184 grams), drained
1 egg, beaten
¼ c. frozen peas
1 tbsp. Maya all-purpose flour
½ c. grated cheddar cheese
Salt & pepper to taste
18 pcs. large lumpia wrappers
Oil for frying
Cook the macaroni in enough water in a deep pan. Drain but do not rinse. Transfer to a bowl.
Add all the next ingredients except the wrappers. Season to taste. Mix well.
Wrap 2 tbsp. of mixture in each lumpia wrapper. Deep fry until golden brown.
Quick tip:
The best dried pasta is made from durum-wheat semolina and water. When stored in a cool, dry place, dried pasta will keep immediately.
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