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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lumpiang Shanghai with Sweet and Sour Sauce Recipe

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This recipe for Lumpiang Shanghai with Sweet and Sour Sauce is from The IWO JIMA Family Cookbook Project, 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:  
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
Directions:
Directions:
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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