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Lumpia Shanghai Recipe

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This recipe for Lumpia Shanghai is from Teresa's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 lbs ground pork
1 lb cooked shrimp
1 package of green onions (5/6 onions) (may add more)
1 can of sliced water chestnuts
5 cloves of garlic (may add more)
Soy sauce
1 package of spring roll wrappers (I usually buy Weichan brand of 25 wrappers at any Asian grocery store) (Eggroll wrappers are too thick – you need spring roll wrappers)
A tablespoon or two of Flour in a bowl
vegetable oil for the wok/frying pan/deep fryer

Utensils:
Small bowl for the flour
Plates to place uncooked eggrolls on
Colander to drain the cooked eggrolls
Big mixing bowl
Knife (or a food processer if you don’t want to dice by hand)
Spoons to scoop up mixture
Wok or frying pan or deep fryer
Something to get the eggrolls out of the wok/fryer
Paper towels to help get rid of the oil

Directions:
Directions:
Dice finely the shrimp, green onions, water chestnuts, and garlic. Please place the ground pork, shrimp, green onions, water chestnuts, and garlic in a big bowl. Mix together with soy sauce until the meat is a light brown.
Take the wrappers in groups of 5 or so and cut them into 4 (you will have 4 squares for one wrapper). In a separate small bowl, place about a tablespoon or two of flour and add water to make a thin paste.
On a plate or counter, place a wrapper and use a spoon to scoop up some pork mixture. Place the mixture on the wrapper on one side of the square. Put some of flour paste on the other side and wrap the mixture up to the flour paste side. Put your rolled eggrolls on a different plate to be ready to fry.
On your stove, place enough vegetable oil in your pan to deep fry. To check for temperature, I use one of the wrappers to see how fast they fry. When the wrapper starts to fry, then you know you are ready to fry your eggrolls. Carefully place 8-12 eggrolls in the frying pan/wok to fry. They should take between 6-8 minutes to fry or float to the top with wrapper a crisp brown. Place in a colander to drain. I usually wrap eggrolls while I fry others to save time.
You can change the amount of each of the ingredients depending upon what you like. My son doesn’t like shrimp as much so the amount of pork is bigger. Some might not like as much garlic. You can also use a light soy sauce if you’d like.
You can buy a garlic chili sauce as a dip. Or you can make a sauce of fresh diced garlic, salt, pepper, and white vinegar. Also tastes good with rice.  Enjoy. Masarap!

Personal Notes:
Personal Notes:
This is a Filipino eggroll. You may substitute the ground pork with other various ground meat. This should make approximately 50-70 lumpia depending on how big you make your lumpia. This may take up to 4 hours to wrap and fry depending upon how many you make.

 

 

 

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