Lumpiang Shanghai
By: Carmela Santos
Published: Friday, July 30, 2010 - 4:04am

Ingredients




3 cloves garlic, minced
3/4 cup carrots, peeled and minced
3/4 cup water chestnuts, peeled and minced
1 teaspoon green onion, sliced thinly1- ½ soy sauce
1/2 teaspoon salt
1 teaspoon ground black pepper
1 pound ground pork
3/4 pound fresh shrimp, peeled and minced
25 eggroll wrappers
Vegetable oil
Dipping Sauce

Preparation

1 Mix pork, shrimp, garlic, carrots, water chestnuts, green onion, soy sauce, salt and pepper.  Use your hands if necessary, but mix everything in to ensure that you taste every ingredient in every bite.  2 Place 1 heaping tbsp of the mixture in an eggroll wrapper and adjust to form a line. 
 3 Roll the wrapper tightly.  Keep doing this until you've used up all the pork-shrimp mixture. 
 4 Deep fry in vegetable oil until golden brown.