Lumpiang Shanghai
Sushi
- 300 GRAM MINCED PORK
- 100 GRAM PRAWNS, cut
- SOME SPRING ONIONS, chopped
- 2 CLOVES GARLIC, mashed
- 1 CARROT, chopped
- 20 SPRING ROLL WRAPPERS
- 1 EGG
- OIL FOR FRYING
- 1 CUCUMBER, peeled and cut in thin strips
- 50 GRAM SMOKED SALMON, cut
- 400 GRAM ROUND GRAIN RICE, cooked
- 2 TBSP VINEGAR
- 1 TSP SUGAR
- 1 TBSP WASABI
- 4 NORI SHEETS (dry seaweed)
Mix pork, prawn, carrot, spring onions, garlic and pepper and salt to taste. Put two teaspoons of this mixture in the form of a a long roll in the middle of a spring roll wrapper. Brush the sides with egg, fold the sides and roll it like a spring roll. Repeat until all meat is finished. Deep fry the lumpiangs until they are golden brown and serve with chili sauce.
Mix the rice with the vinegar and the sugar. Put a nori sheet on a sushi mat, put some rice in a long roll in the middle. Arrange some salmon and cucumber on top of the rice, and a little bit wasabi, and roll the nori with the help of the sushi mat. Cut the roll in 5 pieces, the result looks like the picture. Repeat with the other nori sheets. Serve with soy sauce and wasabi.
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