KHARL TACLINDO TLE-Food Processing X-PEARL

LUMPIANG SHANGHAI

INGREDIENTS:
•2½ GROUND PORK
•1 PIECE KNORR PORK CUBE
•50 PCS. LUMPIA WRAPPER
•¾ CUP CARROT MINCED
•2 EGGS
•½ TSP. GROUND BLACK PEPPER
•1 TSP. SALT
•1 TSP. SESAME OIL
•1 TSP. GARLIC POWDER
•2 CUPS COOKING OIL

INSTRUCTIONS:
1) COMBINE GROUND PORK,CARROT, ONION IN A BOWL MIX WELL.
2) ADD EGGS, GROUND BLACK PEPPER,SALT,GARLIC POWDER,OIL.INGREDIENTS ARE
WELL BLENDED.
3) CRUSH THE KNORR PORK CUBE ADD IT INTO THE MIXTURE.BLEND THE INGREDIENTS
TOGETHER COMPLETELY.
4) PUT 1 TO ½ TABLESPOON OF MEAT MIXTURE OVER A PIECE OF LUMPIA
WRAPPER.WRAP AND ROLL TO SECURE THE MIXTURE.
5) HEAT OIL IN A COOKING POT IN LOW TO MEDIUM HEAT.DEEP FRY LUMPIA UNTIL IT
TURNS GOLDEN BROWN.REMOVE FROM THE POT AND PLACE IN THE PLATE LINES WITH
PAPER TOWEL.
6) TRANSFER TO SERVING PLATE.SERVE WITH SWEET AND SOUR SAUCE.