Lumpia (egg roll) Shanghai – from Lei Copenhaver
½ lb ground pork, ½ lb shrimp, chopped
1 onion, chopped fine
1 egg
2 Tbsp soy sauce
1 – 8 oz can water chestnuts
1 Tbsp corn starch
Salt and pepper to taste
Oil for frying
1 pack Lumpia wrappers (available in an Oriental store)
Mix all ingredients thoroughly except wrappers, oil and cornstarch. In a separate container, dissolve the cornstarch in water. Fill wrapper with 2 Tbsp mixture and roll tightly (3/4” in diameter.) Use dissolved cornstarch to seal the edge. Freeze. Deep fry in oil. Cut into serving pieces. Serve with sweet and sour sauce.
April 16th, 2008 at 4:16 pm
I have Lei’s Lumpia’s and they are WONDERFUL!!! She showed a group of us how to make them a few years ago.
I could honestly eat a bunch of Lumpia for dinner, or lunch, they are that good!