Recipes around the world compilation

Lumpiang Shanghai

By PutoPinoy on Wednesday, March 25, 2009 At Wednesday, March 25, 2009

  • 500 grams lean ground pork
  • 500 grams shrimps, remove heads, covering and tails
  • 4 tbsps soy sauce
  • 250 grams onion, finely minced
  • 1 tsp monosodium glutamate
  • 1/2 tsp fine salt
  • 50 pcs lumpia wrapper/spring roll wrapper
  • cooking oil for deep frying

  1. Except for the wrapper and oil, mix all ingredients in a glass or stainless bowl. Cling wrap. Sit in the refrigerator for at least an hour.
  2. Take a heaping tablespoon of the mixture and roll in lumpia wrapper. Making a long roll about 3/4 inch dameter. Cut into 3 parts. Deep fry in medium-low fire until golden brown. Drain in lots of paper towels.
  3. Serve hot with ketchup or sweet and sour sauce.

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