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 Filipino - Lumpia Shanghai
adapted from The Philippine Cookbook by Reynaldo Alejandro
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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12
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Time to Make
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0:00
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