Monday, April 14, 2008

Lumpiang Shanghai

This easy recipe is the Filipino's version of the Chinese Spring Roll

700g. ground pork
1/4 cup carrots, shredded
1/2 cup pork fat, chopped
2 squares tofu, semi-fried
2 stems kinchay (chinese celery), chopped
1 egg, lightly beaten
1 onion, chopped
4 pcs. calamansi, medium sized
1/4 cup flour
1/2 cup tomato sauce
1/2 tsp. ground black pepper
2 tbsp. soy sauce
1/2 tsp. salt
20 pcs. spring roll wrapper

Marinade pork in calamansi juice, salt and chopped kinchay for 15 mins.

Mix all ingredients thoroughly.

Wrap 1 to 1 1/2 tablespoon of mixture into wrapper.

Deep fry until golden brown.

Serve hot

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