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Lumpia Shanghai appetizers, chinese, filipino 1/2 lb ground lean pork 1/4 lb fine chopped shrimp 1/3 cup waterchestnuts, chopped 4 pieces dried mushrooms, 1 soak, then chop 1/2 cup spring onions, cut very fine 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon m.s.g. 1 egg 1 teaspoon soy sauce 35 lumpia or eggroll wrappers 1 sweet and sour sauce: 1 cup vinegar 1/4 cup sugar 1/4 teaspoon salt 1/2 cup stock or water 2 teaspoon cornstarch in 1 tb. water 1 tablespoon cooking oil 2 tablespoon tomato ketchup In a bowl, combine pork, shrimp, waterchestnuts, mushrooms and spring onions. Season with salt, pepper and M.S.G. Blend in egg and soy sauce. Beat mixture thoroughly. At one end of a lumpia wrapper, spoon about 2 tb of the pork mixture and roll tightly. Brush end of wrapper with water to seal. Cut rolls into 2 inch pieces. Deep fat fry. Serve hot with sweet and sour sauce. Sweet and sour sauce: Combine vinegar, sugar, salt, stock and cornstarch. Set aside. Heat cooking oil. Fry tomato ketchup, add vinegar mixture and boil until thick. From: Ghislaine Dumont Date: 24 Apr 97 Gourmet Cooking Ä Yield: 35 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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