| Egg Rolls Basic Cabbage Chicken & Veg Crab & Pork Indonesia Poh Pia Pumpkin Turon Vegetable Vietnam I Vietnam II Vietnam III Wrappers Lumpia ~ Lumpiang Fried Lumpia Sariwa Shanghai |
| Lumpiang Shanghai ~ Manoung Ken'sFilipino spring rolls http://pubweb.acns.nwu.edu/~flip/lumpia.html Ingredients: 2 pounds ground pork or beef 1 can water chestnuts, sliced into small pieces 1 small carrot, grated 1 cup shrimp, cooked, unshelled, minced 1 cup raisins 5 drops sesame oil soy sauce ~ to taste 1 medium sized onion, chopped very fine 2 cloves garlic, crushed oil for frying 2 egg yolks lumpia wrapper (made from rice)(small wrappers) (you may substitute egg roll wrappers ~ then they become more Chinese) ground black pepper ~ to taste green onions, julienne sliced 1. Mix ground meat, water chestnuts, carrots, shrimps, raisins, sesame oil, onions, 1 egg yolk thoroughly. 2. Add soy sauce or salt, and pepper to taste. Put one tablespoon of meat mixture in the middle of the wrapper. Flatten mixture. 3. Roll wrapper like a log the size of a your thumb. Fry. 4. Serve with pineapple juice thickened with cornstarch as sauce. Stir 1 teaspoon cornstarch into 1 cup pineapple juice. Heat over medium-high heat until thickened; stir constantly. 5. Or serve with a mixture of soy sauce and lemon. Lumpia wrappers must be briefly damped by putting under running water for a few seconds. After damped, lay on counter top until softened, about 20 seconds. Do not try to dampen lumpia wrappers more than 1 at a time, as they will stick together and will be difficult to separate. |
 | |  | |  |