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Filipino   -   Lumpia Shanghai   adapted from The Philippine Cookbook by Reynaldo Alejandro

  • 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
Directions 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.
Serves 12
Time to Make 0:00

Printer version   5 Votes - Yum: 4.6, Easiness: 3, Speed: 2.6, Overall: 3.4 Rate this recipe

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