Dorothy Ferreria

LUMPIANG SHANGHAI

Lumpiang Shanghai
By Dorothy MJ Ferreria

6 pieces dried shitake mushrooms
½ kilo ground pork
1/3 cup chopped spring onions
½ teaspoon finely grated ginger
1 teaspoon finely chopped garlic
1 tablespoon fine salt
1 whole egg
½ cup finely chopped canned water chestnuts

100 pieces wonton wrappers
oil for frying

Wash the mushrooms in water and soak in ½ cup water for at least 15 minutes to soften. Once softened, discard the stems and mince the mushroom caps.

Transfer the minced mushrooms to a mixing bowl and add the remaining ingredients. Mix well.

Spoon about a tablespoon of the pork mixture onto each piece of wrapper. Moisten edges with water and roll tightly forming a tight log. Deep fry until golden brown. Serve with vinegar or tomato catsup.

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