Recipe courtesy of Corinne Domingo
and
Carlita Domingo
Lumpia Shanghai
- Yield: 40 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 18
- Cholesterol
- 65
- Sodium
- 991
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, for serving
Sweet and Sour Sauce, for serving
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.
Vinegar Dipping Sauce:
- Mix together all ingredients.
Sweet and Sour Sauce:
- In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.