Ingredients: |
Ingredients: ½ pound ground pork
½ pound shrimp, finely chopped
⅛ cup water chestnuts, chopped
4 pieces dried shiitake mushrooms, soaked then chopped
½ cup green onions, finely chopped
1 teaspoon salt
¼ teaspoon pepper
1 egg, lightly beaten
1 teaspoon soy sauce
1 package lumpia wrappers
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Directions: |
Directions:Place a damp paper towel over the wrappers to keep them from drying out as you work. Combine the first 5 ingredients in a large bowl. Season with salt and pepper. Blend in egg and soy sauce.
Place one of the wrappers on your work surface. Place about 2 tablespoons of the filling on the wrapper about ½-inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain. Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into the freezer.
To cook the lumpia, fill a large frying pan with about ½-inch of vegetable oil. Heat the oil over medium-high heat to 350°F. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total. If frying frozen lumpia, it will take 1 to 2 minutes longer. Place the fried lumpia on paper towels and serve immediately. |
This recipe for Lumpia Shanghai is from