Lumpia shanghai

Course: Appetizers Stuffed Dishes
Cuisine: Chinese Filipino
Special food: Ethnic
Yield:

Lumpia shanghai ingredients

1⁄2 lb Ground Lean pork
1⁄4 lb Fine chopped shrimp
1⁄3 c Waterchestnuts, chopped
4 Pieces dried mushrooms
Soak, then chop
1⁄2 c Spring onions, cut very fine
1 t Salt
1⁄4 t Pepper
1⁄2 t M.S.G.
1 Eggs
1 t soy sauce
35 Lumpia or eggroll wrappers
SWEET AND SOUR SAUCE:
1 c Vinegar
1⁄4 c Sugar
1⁄4 t Salt
1⁄2 c stock or water
2 t Cornstarch in 1 Tb. water
1 T Cooking oil
2 T Tomato ketchup

Cooking Lumpia shanghai

1. In a bowl, combine pork, shrimp, waterchestnuts, mushrooms and spring onions.
2. Seasoni with salt, pepper and m. s. g. Blend in egg and soy sauce.
3. Beat mixture thoroughly.
4. At one end of a lumpia wrapper, spoon about 2 tb of the pork mixture and roll tightly.
5. Brush end of wrapper with water to seal.
6. Cut rolls into 2 inch pieces.
7. Deep fati fry. Serve hot with sweet and sour sauce.
8. Sweet and sour sauce: combine vinegar, sugar, salt, stock and cornstarch.
9. Set aside.
10. Heat cooking oil.
11. Fryi tomato ketchup, add vinegar mixture and boil until thick.