Lumpia Shanghai Recipe
2 pack./30 pcs. Menlo lumpia wrapper
3 lbs. ground pork
1/2 cup raisins
1 small can water chestnut, drain and chopped
1 large potato, shredded
1 large carrot, shredded
3 pcs. celery stick, chopped
1 large onion, chopped fine
10 pcs. garlic cloves, chopped fine
3 pcs. eggs, beaten
2 tablespoon cornstarch
2 tablespoon flour
salt and groundpepper to taste
How to prepare Lumpia fillings:
Mix ground pork, water chestnut, carrots, potato, celery, raisins, onions, garlic, salt, pepper, eggs, flour and cornstarch on a deep bowl.
Mix really well and chill for 30 minutes.
Scoop a spoon of the mixture on each lumpia wrapper, spread, roll and seal the ends with egg white and cut in half.
When frying heat the wok first before adding the cooking oil.
Reduce heat to medium low to avoid the lumpia from burning.
You don't want the wrapper cooked but not the filling inside.
I usually make a bunch of this and freeze the rest for next time.
If you are watching your calories and all you could substitute ground chicken or ground beef instead of ground pork.