Shanghai Casserole Recipes
LUMPIA (SHANGHAI VERSION)
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
Provided by MINKCHAN
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 14.6 g, Cholesterol 37.7 mg, Fat 17.8 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 5.1 g, Sodium 1036.9 mg, Sugar 0.6 g
SHANGHAI CASSEROLE
Another recipe from years ago. I remember this as being so good. I also use to just use pork when veal was pricey.
Provided by Barb in WNY
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Coat pork and veal with flour.
- Brown meat in hot oil in a large skillet.
- Add gravy mix, soy sauce, mushrooms, and liquid from chow mein vegetables.
- Cover and simmer 30 minutes.
- Add celery, onion, and chow mein vegetables.
- Cover and simmer 10 to 15 minutes longer or until vegetables are tender.
- Pour into shallow casserole or serving dish.
- Arrange noodles around the edges or serve over rice.
Nutrition Facts : Calories 385.6, Fat 22.1, SaturatedFat 4.9, Cholesterol 58.4, Sodium 997.5, Carbohydrate 27.5, Fiber 2.3, Sugar 1.8, Protein 19.9
SHANGHAI NOODLES
Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal.
Provided by papergoddess
Categories One Dish Meal
Time 15m
Yield 2 Main course servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions;drain.
- Heat oil and sesame oil in skillet.
- Saute cabbage and green onion for about 5 minutes.
- Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.
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