lumpiang shanghai

Per my cousin, Mhai's request, I am posting my own lumpiang shanghai recipe.

As with other kids, mine love lumpiang shanghai a lot...however, i grew up not liking the dish. i preferred (and still do) lumpia vegetables especially toge (bean sprouts). My lumpiang shanghai can have anything and everything in it...it could be ground pork, ground beef, ground chicken or even turkey...i also grind and add any vegetable that is available in my refrigerator. but most of the time i use carrots and/or potatoes and celery.

ingredients:

2 lbs ground pork/beef/chicken/turkey or combination

½ cup green onions

1 cup carrots - ground or minced

i cup potatoes - ground or minced (optional)

1/2 cup celery - ground or minced

minced or chopped kintsay or cilantro (optional)

1 cup onion - chopped finely

1 egg as binder

1 tbs salt

2 tsp ground black pepper

Lumpia wrapper (Spring roll skin)

Mix all ingredients very well. Wrap in lumpia wrapper folding the edges. If you are not cooking the lumpia right away, line them up in a sealed container placing wax paper in between layers then freeze. You don't have to thaw the lumpia before cooking it. Deep fry making sure that all sides are cooked. I use low to medium heat to avoid burning and to make sure that the inside is well cooked. Drain in paper towels before cutting them into 3- inch pieces. Serve with sweet and sour sauce or spiced vinegar.

If you are making your own sweet and sour sauce, combine 1 cup of water, 1/2 cup vinegar, 3 tsps cornstarch, 1/2 teaspoon soy sauce, 1 tsp catsup, 3 tsps sugar, salt and pepper to taste. Make sure that the cornstarch is melted with no lumps before simmering. Boil/simmer stirring the mixture until you've reached the right consistency.

Enjoy.