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#1
09-24-2007, 02:18 PM
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Lumpia Shanghai
1lb of ground pork 1/2 lb of uncooked shrimp (peeled & de-vained) 1 large carrot 1 celery stalk 1 onion 1/2 can of bamboo shoot 3 cloves of garlic 2 eggs pinch of salt pinch of pepper 1 teaspoon of garlic salt (I'm a dick, and i substitute it with MSG) 1 package of frozen lumpia wrapper combine all ingredients, except for 1 egg and lumpia wrapper into food processor. blend till everything looks incorporated evenly. in a small bowl beat remaining egg. I like to get large tablespoon full of meat mixture per lumpia. i tend to roll up my lumpia about 6 inches long and i usually deep fry them in my deep fryer. i cut them in half after they're cooked. serve with sweet and sour chili garlic sauce. or my sister's favorite. filipino banana ketchup.
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