Lumpia Shanghai 2
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2 pounds ground pork or beef
1 can water chestnuts, sliced into small pieces
1 piece carrot, grated
1 cup shrimps, cooked, unshelled, minced
1 cup raisins
1 medium-sized onion, grated or sliced into tiny pieces
2 cloves garlic, crushed
Oil, for frying
2 egg yolks
Freshly ground black pepper
Green onions, sliced into pieces
Mix ground meat, water chestnuts, carrots, shrimp, raisins, sesame oil, onions, and egg yolks thoroughly. Add soy sauce or salt, and pepper to taste.
Put 1 tablespoon of meat mixture into the middle of the wrapper. Flatten mixture. Roll the wrapper like a log the size of your thumb. Fry in oil until golden and crispy.
Serve with pineapple juice thickened with cornstarch as a sauce. Or with a mixture of soy sauce and lemon.
NOTE - These lumpia wrappers are made from rice flour. You can use wonton egg roll wrappers, but they are not as good for this recipe.