Lumpia Shanghai
December 30th 2007 03:15
Egg Roll (Lumpia Shanghai)
Ingredients:
1/2 lb. shrimp (shelled & chopped)
1/2 sm. onion, chopped
2 stems celery, chopped
1 small carrot, sliced & chopped
dashof ground black pepper
2 tbsp. soy sauce
1 egg
eggroll wrappers
Procedure:
In a bowl, combine and mix all ingredients thoroughly. Settle for about an hour in the fridge. Spoon about 1 tablespoon of filling in the eggroll wrapper. Roll and wrap (size would be like a cigar) brush end of square wrapper with water and seal edges. Deep fry (medium heat) until light brown. Drain in paper towel. Serve hot with sweet and sour sauce.
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