Lumpiang Shanghai

This recipe is provided by Jay Dea
Thank you Jay Dea!


4 Servings


1/2 pound ground pork
1/2 pound ground shrimp or beef
1/2 cup waterchestnuts -- chopped
1/2 cup green onion -- finely chopped
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon freshly ground pepper
1 package egg roll wrappers -- or lumpia wrappers
1 cup cooking oil

Sweet and Sour Sauce:
2 cups water
1/2 cup catsup
1/3 cup sugar
1 teaspoon salt
1 teaspoon red-hot sauce
3 tablespoons cornstarch, dissolved in 4T.water

Garlic Vinegar Sauce:
1/2 cup vinegar, preferably coconut or palm*
2 cloves garlic, smashed
Salt to taste


LUMPIANG SHANGHAI (filling): Combine pork, shrimp,
water chestnuts, green onion and soy sauce.
Season with salt and pepper. Place a level tablespoon
of filling on center of each egg roll wrapper.
Brush egdes with a few drops of water.
Fold one flap over filling. Fold inside flaps and roll
up toward top point.
Deep fry in hot oil and drain on paper towel.
Serve with Sweet and Sour Sauce or Garlic Vinegar Sauce.

SWEET AND SOUR SAUCE: Mix all ingredients in a pan.
Bring to a boil and simmer
for 5 minutes or until sauce thickens. Serve hot.

GARLIC VINEGAR SAUCE: Mix together and set it out for
dipping.

Serving Ideas : Serve with piping hot white rice or
fried rice.

NOTES : You may substitute the pork and shrimp for beef
and chicken instead.

*Found in Asian food stores.

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