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 |
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.