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| Lumpiang Shanghai |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monday, 04 August 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
![]() A popular Chinese appetizer called Lumpiang shanghai has been an all time favorite of many Filipinos. Lumpiang shanghai pared with a sweet and sour sauce is a perfect appetizer that would truly satisfy our palates. In Philippine celebrations, the preparation would be incomplete without this mouth-watering dip in the table. Lumpia Filling 1/4 kg ground pork 1/8 kg shrimp, chopped 1/4 cup finely chopped carrots 1/4 cup of finely chopped celery 1/4 cup of finely chopped parsley 1 garlic clove, minced 1 egg, slightly beaten 3 tablespoons chopped white onions 1 tablespoon soy sauce 1 teaspoon sugar 1/2 teaspoon salt 1 pinch pepper Sweet and Sour Sauce 1 teaspoon cornstarch 2/3 cup water 1/4 cup sugar 1/4 cup apple cider vinegar 2 tablespoons fish sauce PROCEDURE 1. Together mix all ingredients for lumpia (spring roll) filling in a medium-sized bowl. 2. Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper). 3. Deep fry in hot oil until golden brown. 4. After frying, drain. 5. If you wish, you could cut it into shorter lengths before serving. 6. Now you could start preparing the Sweet and Sour Sauce: 7. Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, allow it to boil over high heat and reduce to preferred thickness. 8. Serve with lumpia.
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