Tuesday, April 26, 2011

lumpiang shanghai (spring rolls)


1/4 kilo ground meat (pork or chicken)
1 small carrot (minced)
1 stalk of celery (minced)
1 medium onion (minced)
2 cloves of garlic (minced)
1 small capsicum (minced)
1 Tbsp of spring onion
1 small egg
handful of dried raisins
salt & pepper to taste
3-4 Tbsp of soy sauce
1 small lime (squeezed)
50 pcs of spring roll sheets (1/4 size)
Oil for frying


Mixed all ingredients in a bowl. Blend well with a laddle or clean hands.
Scoop a teaspoon of mixture, put it in spring roll sheet. Fold the side or tuck the mixture and roll it.
You can try frying 1 for a sample to taste.
Ready for frying when all the mixture are rolled and prepared.

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