"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lumpiang Shanghai with Sweet and Sour Sauce Recipe

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This recipe for Lumpiang Shanghai with Sweet and Sour Sauce, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Aure Gomez
Added: Sunday, October 19, 2008


Lumpiang Shanghai
1/4 kg lean ground pork
1/4 kg finely chopped shrimp
4 pieces finely chopped mushroom (any kind will do)
1/2 cup finely cut green onions
1 tsp salt
1/4 tsp blk pepper
1/2 tsp MSG
1 beaten egg
1 tsp soy sauce
Lumpia Wrapper

Sweet and Sour Sauce
1 1/4 cup white vinegar
1/4 cup white sugar
1/4 tsp salt
1/2 cup water
2 tsp cornstarch dispersed in 1 tbsp water
1 tbsp cooking oil
2 tbsp ketchup

Lumpiang Shanghai
In a bowl, combine first 5 ingredients. Season with salt, pepper and MSG. Blend in egg and soy sauce. Mix togther thoroughly. At one end of the lumpia wrapper, spoon about 2 tbsp of the pork mixture and roll tightly. Brush end of wrapper with beaten egg to seal. Cut rolls into 2 pieces. Deep fat fry. Serve hot with sweet and sour sauce.

Sweet and Sour Sauce
Combine vinegar, salt, water and cornstarch mixture. Set aside. Heat cooking oil in a pan and add ketchup; heat for 30 seconds. Add vinegar mixture and boil until thick. Serve with Lumpiang Shanghai.




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