Friday, June 20, 2008

Lumpia Shanghai

Below is the original recipe of the lumpia shanghai from But what i did, I didn't use ground pork and used ground beef instead, I omitted the shrimp, waterchestnuts, scallion,egg and added finely chopped carrots. I ended up with a very simple recipe. Grace, a friend of mine told me too about this recipe. I just put a lot of pepper and it tasted good. Hubby liked it. My friends even liked the taste cos I brought it to a friend's house for her and her family to try. By the way, I cooked the meat first before i wrapped it with egg roll wrappers.


1/2 Pound Ground Pork
1/2 Pound Shrimp -- finely chopped
1/2 Cup Waterchestnuts -- chopped
2 Large Scallion -- finely chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1 Large Egg
1 Tablespoon Soy Sauce
1 Package Egg Roll Skins
1/2 Cup Oil -- for frying

Combine pork, shrimp, water chestnuts, green onion, egg and soy sauce. Season with salt and pepper. Place a tablespoon of filling on each egg roll wrapper and seal with a few drops of water. Deep fry in the oil for 2 minutes and drain on paper towels. Serve with your favorite dipping sauce. I like sweet chili sauce :)

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