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-Recipe
Lumpiang Shanghai
Ingredients:
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-Recipe
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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