Filipino Lumpia Shanghai

The Filipino Lumpia Shanghai Recipe I use Simex lumpia wrapper it's d best. U can buy d pre-separated ones; makes it a whole lot easier 2 use. Dab the meat mixture with 4 -6 drops of sesame seed oil. Leave mixture in ref overnight b4 wrapping.

Serve: 35

0.5 lbGround Lean pork
0.25 lbshrimp; Fine chopped
0.3 cupWaterchestnuts; chopped
4 piecesdried mushrooms; soaked in warm chicken broth then chopped small
0.5 cupcarrots; cut into julienne
0.5 cupScallions; cut very fine
1 tablespoonPepper
1 tablespoonsoy sauce
35 Lumpia; or eggroll wrappers

In a bowl, combine pork, shrimp, water-chestnuts, mushrooms, Scallions and carrots. Season with salt, pepper then mix in egg and soy sauce. Beat mixture thoroughly.

At one end of a lumpia wrapper, spoon about 2 tb of the pork mixture and roll tightly. Brush end of wrapper with water to seal.

Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once.

Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with sweet and spicy dipping sauce.

Filipino Lumpia Shanghai
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