Lumpia shanghai

Yield: 50 Servings

Measure Ingredient
12 \N Pork; finely minced
12 \N Shrimp; chopped fine
14 \N Onions; chopped fine
14 \N Soy sauce
12 \N Salt
50 \N Lupia wrappers (spring roll
\N \N Oil; for deep frying

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 ¾" in diameter. Cut into 2" peices using very sharp knife.

3. Deep fry.

Serve with soy sauce and calamansi, sweet & sauce, or chillie sauce.

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