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Lumpia Shanghai

1 pound ground pork
1/4 pound shrimps, shelled, deveined, finely chopped
3 dried Chinese mushrooms, soaked in hot water, finely chopped 
1 cup onion, finely chopped
1 teaspoon salt
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine
1 egg
2 tablespoons cornstarch
40  Lumpia wrapper (eggless and thin)
cooking oil, for frying

Mix ground pork, shrimps,mushrooms with salt, soy sauce, sesame oil, rice wine, and cornstarch until well combined.Add the egg and cornstarch. Mix well. Chill in the refrigerator for one hour.

Wrap your Lumpia Shanghai. Fry in medium-high heat for 4 minutes on each side or until golden brown.

Sweet and Sour Sauce 
In a sauce pan, put 1 cup water, 2 tablespoons tomato catsup, 1 tablespoon sweet chili sauce, 1 tablespoon soy sauce, 1/2 teaspoon salt, 2  tablespoons vinegar, 4 tablespoons sugar and bring to a boil for 5 minutes. 

Mix 3 tablespoons of cornstarch in 3 tablespoons water and add to the boiling mixture. Blend well and adjust taste when necessary.

How to wrap…

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