Tuesday, July 19, 2016

Lumpia Shanghai


Ingredients
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 (round, eggless, and thin)
cooking oil, for frying

Procedure

Mix ground pork, shrimps, mushrooms, salt, soy sauce, sesame oil, rice wine, and cornstarch until well combined. Add the egg and cornstarch and mix well. 

Wrap

Wrap your Lumpia.

Fry

In a small sauce pan, deep fry Lumpias 350 degrees F 5 to 6 minutes, or until golden brown.

Sweet and Sour Sauce

In a saucepan, 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, mix together, then bring to a boil for 5 minutes. 

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


How to wrap a Lumpia

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" inside from both ends and then roll as thinly and tightly as possible until you reach the other end.  Brush and

Make as many Lumpia as you can with the filling. Put them inside a gallon of Ziplock 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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