Thursday, January 29, 2009
In Filipino, lumpia are eggrolls that are deep-fried like a wrapped stick of meat. Lumpia is a spring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce. Sometimes I call this recipe lumpia shanghai.
This lumpia recipe or lumpia shanghai is one of the filipino recipes that I usually make, whenever we have a party or get together with friends, especially filipino friends, at home. One time, I was busy cooking filipino recipes, and one of them is this lumpia and my friend arrive early and help me in the kitchen. She notices that I my lumpia wrapper won’t stick together whenever I cook. I’ve tried everything from water, to egg wash and other type of paste but still no avail, the wrapper still broke loose.
Since she is also a good cook; she gave me the technique in making these wrapper sticks together. And guess what she told me, just used the egg white as a paste in binding this wrapper together. And it works! Since then, my filipino lumpia shanghai servings looks better and taste good.
Thank you Carmelita for the great tip! wink
· 1 lb. ground pork
· 1 cup chopped shrimps
· 1/4 cup finely chopped onions
· 1/2 cup finely chopped carrots
· 2 whole eggs
· 3 tbsp. soy sauce
· 3 dashes of sesame oil
· salt and pepper, to taste
· lumpia wrapper
· vegetable oil, for frying
(Cooking Conversion Chart)
Cooking Procedures :
1. In a bowl, combine all ingredients. Mix until well blended.
2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.