Lumpia Shanghai (Phillipine Fried Egg Rolls)
Yield
5 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pork
lean |
|
| ½ | pound |
shrimp
chopped fine |
|
| ½ | cup |
water chestnuts
chopped |
*
|
| ½ | cup |
scallions, spring or green onions
chopped fine |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | package |
lumpia wrapper
|
* |
| ½ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pork
lean |
|
| 226.8 | g |
shrimp
chopped fine |
|
| 118 | ml |
water chestnuts
chopped |
*
|
| 118 | ml |
scallions, spring or green onions
chopped fine |
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | package |
lumpia wrapper
|
* |
| 118 | ml |
vegetable oil
|
|
Directions
Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce.
Season with salt and pepper.
Place a level tablespoon of filling on each wrapper, fold wrapper burrito style, tucking in the ends and seal with a few drops of water.
Deep fry in hot oil and drain on paper towels.
Serve with sweet and sour sauce.
