Text 3554, 52 rader
Skriven 2013-08-16 22:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: lumpia 999
==================
 -=> Carol Shenkenberger said to Dale Shipp <=-

 CS>> I'll post the lumpia recipe once i have time to convert it to MM.
 JW> Good -- we'd like to see it.

It'll be interesting to see the difference between yours
and what my mother used to make.

 CS> It's one of those hard to describe things.  Easy to make.  Cheap to
 CS> make too except it takes about 45 mins tio make 25 of them.  The ones i
 CS> make, 2-3 make a ful meal for a man.

The lumpia that ate Chicago, eh!

 CS> If my back allows me to make another picnic, I show you all how.

Please do. If not, I could do the demo using this recipe more
or less but substituting shredded pork for ground and cabbage
for turnips.

LUMPIANG SHANGHAI (spring roll)
cat: chinese, philippine, appetizer, pork, shellfish
yield: 10

1/2 lb ground pork
1/4 lb shrimps, shelled, deveined and chopped
1/4 c turnips, pared and grated
1/4 c carrots, pared and grated
1 clove garlic, minced
1 egg lightly beaten
3 Tb chopped onions
1 Tb soy sauce
1 ts sugar
1/2 ts salt
1/8 ts pepper
10 lumpia wrappers or spring roll wrappers
oil for frying

Combine all ingredients thoroughly except wrappers and oil.
Divide into 10 parts. Wrap each part in a lumpia wrapper,
making a long thin cylinder. Moisten ends with water to seal.

Fry 3-4 at a time in medium-hot oil for about 8 min, rolling
each piece to brown all sides evenly.

Drain on paper towels. Cut into bite-size pieces. Serve hot
with sweet-sour sauce.

http://www.tuns.ca/~armando/pork.html
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