Sunday, February 4, 2007

Lumpia Shanghai

1 lb ground pork, browned and drained
2 c cooked baby shrimp, chopped
2 c cabbage, chopped
1 carrot, grated
1 can water chestnuts, drained and finely chopped
4 green onions, sliced
2 eggs, beaten
2 Tbsp soy sauce
1 pkg lumpia wrappers
Vegetable oil for frying
Sweet & sour sauce for dipping
Bananas (optional)

Combine pork, shrimp, cabbage, carrot, water chestnuts and green onions. Stir in eggs and soy sauce. Separate lumpia wrappers and fill each with about 2 Tbsp filling, wrapping tightly. Dip your fingers in water and moisten the edge to seal.

Fry in hot oil, turning as necessary, until browned and crispy. Remove to a cooling rack placed over a paper towel-lined cookie sheet to drain. Serve hot with sweet & sour sauce for dipping.

Banana Lumpia
If desired, you can use the leftover wrappers to make banana lumpia for dessert. Peel bananas, cut in half lengthwise, then in half crosswise, making 4 spears per banana. Roll 1 banana spear in a lumpia wrapper, and fry until browned and crispy. These are great as is, or dipped in honey.

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