Lumpia Shanghai

Yield:
40 pieces
Ingredients
  • 1 lb lean ground pork
  • 3 green onions, chopped
  • 2 eggs, beaten
  • 2 tbsp soy sauce
  • Salt and pepper to taste
  • 20 lumpia wrappers, square
  • Vinegar Dipping Sauce
  • 1/2 cup white vinegar
  • 3 garlic cloves, crushed
  • Salt and cracked black pepper to taste
  • Sweet and Sour Sauce
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/2 cup water
  • 2 tbsp sugar
  • salt to taste
  • 1 tbsp cornstarch dissolved in 2 tbsp water
Directions
  • Mix pork, green onions, eggs and soy sauce in bowl. Season with salt and pepper. Lay out one lumpia wrapper on clean surface. Spread 1-2 tablespoons of mixture in a thin line against the edge of wrapper. Roll tightly, very long and thin, leaving the edges open. Seal opposite end with water.

  • Deep fry at 350 degrees until golden brown, about 3-5 minutes. Drain on paper towels. Before serving, cut them in half. Serve with sweet sour or vinegar and garlic dipping sauce.

  • Mix together all ingredients.

  • In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.


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