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 a Lumpia Shanghai:

 Seal the edges with the beaten egg. Repeat the process.Lay one  lumpia wrapper on a working surface. Put 1 tablespoons  of the filling on one end  of the wrapper.  Spread filling evenly on a straight line until about 4" in length.  Fold the wrapper about  1" nside from both ends and then roll as thinly and tightly as possible until you reach the other end.  Brush and

Make as many lumpias as you can with the filling. Put them inside a gallon of zip lock and keep  in the freezer for 2 hours or overnight. When you're ready to fry, cut each lumpia in 3 pieces.

*Serve with sweet and sour sauce as a dip.


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