Friday, January 5, 2007

Lumpiang Shanghai


3 c round ground pork
1 1/4 carrots (finely chopped)
1 med onion (finely chopped)
2 tbs spring onions (finely chopped)
1 egg (beaten)
50 Lumpia wrapper
1 pc egg white, beaten
1/2 c flour
1 c cooking oil
salt and pepper to taste

In a bowl, combine ground pork, carrots, onions, spring onions, beaten egg and salt and pepper to taste. Scoop 1 tbs of the mixture onto a wrapper and roll tightly. Seal the edges with water and egg whites. Cut in half and dip both ends in some flour. Fry until golden brown.

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