Lumpiang Shanghai II

Ingredients :

  • 1/2 lb. ground pork
  • 1/4 lb. shrimps, shelled, deveined and chopped
  • 1/4 cup carrots, grated
  • 1/4 cup water chestnut, chopped
  • 3 cloves garlic, minced
  • 1 egg, slightly beaten
  • 3 tbsp. chopped onions
  • 2 tsp. soy sauce
  • 1 tsp. sugar
  • 1 tsp. patis (fish sauce)
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 tbsp. cilantro leaves, chopped
  • 10 pcs. lumpia wrappers
  • oil, for deep frying
(Kitchen Conversion)

Cooking Procedures :

  1. Use only Philippine paper-thin lumpiawrappers for this recipe.  Do not use wonton or Vietnamese spring roll wrappers for they are too thick.
  2. Combine all ingredients thoroughly except lumpia wrappers and oil.  Divide into 10 parts.
  3. Wrap each part in a lumpia wrapper making a long thin roll, about 3/4″ in diameter.  Moisten ends with water to seal.
  4. Fry 3-4 pieces each time in medium hot oil for about 6-8 minutes, turning each piece to brown all sides evenly.  Drain on paper towels.
  5. Cut into bite-size 2″ pieces.
  6. Serve hot with Sweet and Sour Sauce.

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