LUMPIANG SHANGHAI


Ingredients:

1 cup minced onions
1/3 cup minced garlic
1 kg MONTEREY GROUND PORK
2 tsp cooking oil
1 pc medium-sized jicama (singkamas), minced
1 pc carrot, minced
1/4 cup minced kinchay
3 tbsp oyster sauce
1 tbsp sesame oil
iodized fine salt and pepper to taste
1 pc MAGNOLIA BROWN EGG, beaten
lumpia wrappers
cooking oil for deep-frying

Procedure:

  1. Sauté onions, garlic and ground pork in oil until slightly brown.
  2.   Add singkamas, carrots and kinchay. Season with oyster sauce, sesame oil, salt and pepper. Remove from heat. Slightly cool.
  3. Pour meat mixture over egg then let cool.
  4. Wrap every 1 tsp of meat mixture each in lumpia wrapper.
  5. Deep-fry in hot oil. Drain on paper towels.

Makes 10 to 12 servings.

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