Lumpia Shanghai

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35 Servings
Pork Philippine
Appetizers Party Asian Cooking - Recipes pork shrimp Vegetable

0.5 lb Ground Lean k
0.25 lb Fine chopped imp
0.333333333333333 cup of Waterstnuts chopped
4 pieces dried mushrooms soaked in warm cken broth then chopped small
0.5 cup of rots cut into julienne
0.5 cup of llions cut very fine
1 tablespoon of per
1 s
1 tablespoon of sauce
35 Lumpia or roll wrappers

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.


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