Lumpia Shanghai(from Moto's friend, Nina)
(Makes 50 Lumpia)
1 lb lean pork, finely ground 1 lb cooked shrimp, finely chopped ½ lb onion, finely chopped
Grated carrots for color 1 tsp Aji-no-moto or any MSG brand ¼ cup soy sauce
4 to 6 smoked oysters, minced Napa cabbage, finely chopped ½ tsp salt
Water chestnuts and/or bamboo shoots to taste
50 large Lumpia or egg roll wraps
Directions:
Mix thoroughly all ingredients except Lumpia wraps and oil. Take a heaping tablespoon of mixture and roll in Lumpia wrapper. Make a long roll about ¾ inch in diameter. Deep-fry the Lumpia until golden brown. Drain on paper towels. Cut into 2-inch pieces using a very sharp knife. Serve with soy sauce and/or dipping sauce containing native vinegar and thinly sliced hot green chili pepper such as a fresh Tabasco pepper. If native vinegar is not available in your area, dilute white vinegar in half with water.
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