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.
Ingredients:
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 EGGS
1 tablespoonsoy sauce
35 Lumpia; or eggroll wrappers
Method:
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 |
