[FONT=Verdana, sans-serif][FONT=Arial, sans-serif]LUMPIA SHANGHAI[/FONT][/FONT][FONT=Verdana, sans-serif]
[FONT=Arial, sans-serif]
Ingredients:[/FONT]
- [FONT=Arial, sans-serif]1 Pkg egg roll wrappers[/FONT]
- [FONT=Arial, sans-serif]1 lb ground beef[/FONT]
- [FONT=Arial, sans-serif]1 small onion, finely chopped[/FONT]
- [FONT=Arial, sans-serif]2 garlic cloves, finely chopped[/FONT]
- [FONT=Arial, sans-serif]1/4 tsp salt[/FONT]
- [FONT=Arial, sans-serif]1/4 tsp ground black pepper[/FONT]
- [FONT=Arial, sans-serif]1 egg, beaten[/FONT]
- [FONT=Arial, sans-serif]2 Tbs soy sauce[/FONT]
[FONT=Arial, sans-serif]
Directions:[/FONT]
[FONT=Arial, sans-serif]
Mix all ingredients except wrappers in bowl. Place one wrapper on clean work surface. Place 1 Tbs of mixture on wrapper, along the edge closest to you. Roll tightly, folding in sides, and seal edge with water. Continue until all of the mixture is used.[/FONT]
[FONT=Arial, sans-serif]
Deep fry egg rolls in small quantities in 350F peanut or canola oil until golden brown, turning to fry evenly. Do not crowd. Drain on brown paper grocery bags. [/FONT]
[FONT=Arial, sans-serif]
Serve with a selection of dipping sauces [/FONT]
[FONT=Verdana, sans-serif]DIPPING SAUCES[/FONT]
[FONT=Verdana, sans-serif]4 Tbs chili oil [/FONT]
[FONT=Verdana, sans-serif]2 tsp white vinegar [/FONT]
[FONT=Verdana, sans-serif]4 Tbs soy sauce[/FONT]
[FONT=Verdana, sans-serif]
Mix together in bowl and serve[/FONT]
[FONT=Verdana, sans-serif]4 tbs Soy sauce[/FONT]
[FONT=Verdana, sans-serif]2 tbs Peanut butter [/FONT]
[FONT=Verdana, sans-serif]1 tbs Honey [/FONT]
[FONT=Verdana, sans-serif]2 tsp White vinegar [/FONT]
[FONT=Verdana, sans-serif]1/8 tsp Garlic powder [/FONT]
[FONT=Verdana, sans-serif]2 tsp Sesame oil [/FONT]
[FONT=Verdana, sans-serif]1/8 tsp hot sauce [/FONT]
[FONT=Verdana, sans-serif]1/8 tsp Pepper [/FONT]
[FONT=Verdana, sans-serif]
Whisk all ingredients together in bowl until combined and serve [/FONT]
[FONT=Verdana, sans-serif]2 cups soy sauce [/FONT]
[FONT=Verdana, sans-serif]2 cups sugar [/FONT]
[FONT=Verdana, sans-serif]1/2 cup rice wine [/FONT]
[FONT=Verdana, sans-serif]3/4 tsp minced garli[/FONT][FONT=Verdana, sans-serif]c[/FONT]
[FONT=Verdana, sans-serif]juice and zest of 1 lemon [/FONT]
[FONT=Verdana, sans-serif]
Bring to boil, then reduce heat and simmer for 5 minutes. Add juice and zest of 1 lemon. Cool and serve.[/FONT]
[FONT=Verdana, sans-serif]1/4 cup white vinegar[/FONT]
[FONT=Verdana, sans-serif]1/4 cup soy sauce[/FONT]
[FONT=Verdana, sans-serif]
1/4 cup tomato paste[/FONT]
[FONT=Verdana, sans-serif]1/2 cup water[/FONT]
[FONT=Verdana, sans-serif]2 tbs sugar[/FONT]
[FONT=Verdana, sans-serif]salt to taste[/FONT]
[FONT=Verdana, sans-serif]1 tbs cornstarch dissolved in 2 tbs water[/FONT]
[FONT=Verdana, sans-serif]
Combine all ingredients except corn starch mixture in pan and bring to boil. Add cornstarch mixture, return to boil, then reduce heat and simmer for 5 minutes or until desired thickness. Cool and serve.[/FONT]
[/FONT]