Cheesy Lumpiang Shanghai
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Loading ...January 28, 2009
INGREDIENTS:
1/2 kg ground pork
1/4 kg shrimp (peeled and minced)
1 medium white onion (finely chopped)
1 tbsp finely chopped shallots
1/2 carrot, finely grated
1 tbsp light soy sauce
4 tbsps oyster sauce
1/3 of 225 gram bar cheddar cheese (grated)
2 tbsp. celery (finely chopped)
1 egg, beaten
15-20 pcs. lumpia (spring roll) wrappers
cooking oil for frying
1 egg white for sealing
PROCEDURE:
Mix everything together using your hand to incorporate all ingredients well. This serves as your filling.
Lay flat one wrapper, place one tbsp. of filling two inch away from the side of the wrapper nearest to you. Take the side of the wapper, fold towards the middle and roll. When half-rolled, take the sides and fold inward. Finish rolling. Brush the edges with egg whites using your finger. Let stay a little to seal completely.
Repeat until all the wrappers are filled. As for the rest of the filling, you can make them as meatballs.
Heat wok, pour in cooking oil. When cooking oil smoke a little, carefully drop lumpia one by one. Deep fry until golden brown. Drain on paper towels to remove excess oil.
Cut each lumpia into 2 pieces. Best served with sweet chilli sauce. Enjoy!
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forgot 1/3 tsp. of ground black pepper and a pinch or two of sugar
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