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Pinoy Lumpia shanghai recipe

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for Filling

1/2 kilo small shrimps, chopped
1/2 kilo ground pork
1/4 cup chopped dried Chinese mushrooms
1/4 cup chopped spring green onion leaves
1/4 cup chopped singkamas
2 eggs
2 Tablespoon soy sauace
1 teaspoon Sesame oil
Dash of salt
Dash of Pepper


Procedure for filling

1. Combine all the ingredients above.

2. Wrap filling into the lumpia wrapper.

3. Fry in deep fat.

4. After frying, drain in paper napkins.

5. Cut the fried lumpia into 1 and 1/2 inch pieces.

6. Serve hot with sweet and sour sauce.

How to prepare sweet and sour sauce

  • 2 tablespoon Vinegar
  • 6 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 Tablespoon tomato catsup (not banana)
  • 1 cup water
  • 2 teaspoons Oyster sauce
  • 1 Tablespoon cornstarch
  • 3 tablespoon water for dissolving cornstarch

1. Mix water sugar, salt, vinegar in a saucepan. Add catsup and oyster sauce and bring to a boil.

2. Add dissolved cornstarch to the boiling mixture.

3. Stir until thick.

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  1. Anonymous said...

    These little treats are great at parties. I grind my own pork which i think is what makes the difference and i used a good quality shrimp as well.

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