LUMPIA SHANGHAI

INGREDIENTS:

1 tablespoon vegetable oil
500g ground pork
500g shrimp(shelled, deveined)
4 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup singkamas

1/2 cup raisins
1/2 cup chopped green onions
1 teaspoon ground black pepper
2 teaspoon salt
1 teaspoon garlic powder
2 teaspoon soy sauce
small lumpia wrappers
2 cups vegetable oil for frying
water to moisten the wrapper

DIRECTIONS:
 
1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, shrimp, raisins, singkamas, carrots, green and onions. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

2. Place 1 tablespoon of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

4. Serve with sweet and sour sauce.

LUMPIA SHANGHAI SAUCE INGREDIENTS:
1/2 teaspoon salt
1 teaspoon cornstarch
2/3 cup water
1/4 cup sugar
1/4 cup vinegar
2 tablespoon soy sauce
LUMPIA SHANGHAI SAUCE COOKING INSTRUCTIONS:
Combine all the sauce ingredients together. Parboil in  low fire, stirring occasionally, until sauce thickens. Serve hot together with the lumpia shanghai.