Lumpiang Shanghai (Meat Egg Rolls)

The Lumpiang Shanghai (Meat Egg Rolls) Recipe Make a big batch of wrapped raw lumpia and freeze for future use. See tip on page 55 for wrapping egg rolls. Serves 6-8

Lumpiang Shanghai
1 lb. lean ground pork
3/4 cup shrimps, finely chopped
1 cup waterchestnuts, finely chopped
1/2 cup onion, finely minced
3 stalks green onion, finely sliced
2 eggs, beaten
2 tablespoons soy sauce
salt and pepper to taste
thin egg roll (lumpia) wrappers
vegetable oil for frying

Meat Egg Rolls
Combine and blend well the top seven ingredients. Season with salt and pepper. Separate egg roll wrappers into single sheets. Spoon a small amount of meat mixture and place diagonally in a thin line on the middle of a wrapper.

Wrap into rolls. Wet edge with a touch of water to make it stick. You should get a thin long egg roll. Continue wrapping meat mixture.

In a skillet over medium heat, fry egg rolls when oil is hot enough. Fry both sides until golden brown. Make sure that the meat is cooked thoroughly. Cut crosswise into 3 parts

for serving. Serve with sweet and sour sauce on the side.

Sweet and Sour Sauce:
1/2 cup ketchup
1/3 cup honey
1/8 teaspoon chili pepper (optional)

Mix and simmer in a small saucepan for 2-3 minutes or until well blended. Set aside.
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