Lumpia Shanghai Recipe

Ingredients

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


Directions

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.


Servings: 50 servings

 

 

Lumpia Shanghai Recipe brought to you by Recipe Ideas


Categories: Fish; Meat; Pork; Sauce; Sauce And Dip


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During the time of the Roman Empire a man called Apicius compiled some documents describing recipes prepared by the Romans. He recounts how the meals were split into appetizers, main course and afters, a very modern way of dining. Aspicius informs us how the cooks of his times made use of many spices, including a few that will be familiar to modern chefs like basil, mint and dill.

Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab cooking, such as parsley, basil and rosemary. The introduction of these new herbs and spices created a torrent in manuscripts on cookery, the majority of which are now in private cookery archives.

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The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books.

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We hope you enjoy this Lumpia Shanghai recipe.

 


Lumpia Shanghai Recipe, one of many tasty recipes brought to you by Recipes Ideas




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