Lumpia Shanghaiappetizers 12 pork; finely minced 12 shrimp; chopped fine 14 onions; chopped fine 14 soy sauce 12 salt 50 lupia wrappers (spring roll 1 oil; for deep frying Recipe by: Nila Sweeney 1. Mix all ingrediants (except wappers and oil!) thoroughly. 2. Take a heaped tablespoon of mix and roll in lumpia wrapper. Make roll about 3/4" in diameter. Cut into 2" peices using very sharp knife. 3. Deep fry. Serve with soy sauce and calamansi, sweet & sauce, or chillie sauce. |
