Lumpiang Shanghai
By PutoPinoy on Wednesday, March 25, 2009 At
Wednesday, March 25, 2009
Ingredients:
Procedure:
- 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
Procedure:
- 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.
- 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.
- Serve hot with ketchup or sweet and sour sauce.
Labels: Appetizers, Chic Bites, Hors D'oeuvres and Canapes, Meat Recipes
