Lumpia Shanghai
Print This Recipe
FROM: - Vicki Valdez
There are many types of lumpia, the Filipino version of China's spring rolls. Some are heavy on vegetables, others made with chicken or fish.
INGREDIENTS
3/4 pound lean ground pork
3/4 pound shrimp, finely chopped
1/3 cup water chestnuts, chopped
1/3 cup onions, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon soy sauce
2 large eggs
30 to 35 Lumpia WrappersIn a medium bowl, combine pork, shrimp, water chestnuts, and onions; mix well. In a smaller bowl, beat eggs. Add salt, pepper, and soy sauce and beat again. Add to meat mixture and mix thoroughly until ingredients are well blended/
Separate wrappers. Place 1 tablespoon of mixture at one end of wrapper. Roll tightly halfway. Fold over left and right ends of wrapper and continue rolling. Brush end of wrapper with water to seal.
Deep fry in moderately hot oil for 20 minutes or until golden brown and crisp. Drain on paper towels.
If you wish to serve them in bite-size pieces, cut each lumpia diagonally into 3 pieces with a sharp knife. Serve hot with a Sweet and Sour Sauce or Garlic Vinegar, or a choice of either.
SWEET AND SOUR SAUCE
1/4 cup vinegar
1/4 cup sugar
1/4 teaspoon salt
1/2 cup water
2 tablespoons ketchup
2 to 3 drops hot pepper sauce
2 teaspoons cornstarch dissolved in 1 tablespoon waterIn a small pan combine vinegar, sugar, salt, water and ketchup. Boil for 2 minutes. Add hot pepper sauce and cornstarch mixture. Stir well to blend. Cook for 3 minutes at medium heat.
GARLIC VINEGAR SAUCE
1/2 cup vinegar, preferably coconut or palm
2 cloves garlic, mashed
Salt, to tasteMix all together and set out for dipping.