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Robbinsville, North Carolina

Heritage Recipe

Lumpia Shanghai (Philippines)

1/2 kilogram lean pork, finely ground
1/2 kilogram shrimp, finely chopped
1/4 kilogram onions, finely chopped
1/4 cup soy sauce
1/2 teaspoon salt
50 pieces lumpia wrappers
Oil for deep-fat frying

Mix all ingredients except lumpia wrapper and oil for frying. Take a heaping tablespoon and roll in lumpia wrappers. Make rolls about 3/4 inch in diameter. Seal ends. Deep fat fry. Serve with soy sauce and calamansi or sweet & sour.

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