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In June, we asked people to submit their best recipes for our Global BC Favourite Family Recipe Contest. From over 600 entries, we’ve narrowed it down to four finalists. Each finalist made their dish at home with Chef Wayne Sych of Joe Fortes Seafood and Chophouse via Zoom.
Here is Deborah’s Shanghai Lumpia!
Ingredients
1 lbs Ground Pork
4 cloves Garlic (minced)
1 cup shrimp (peeled, de-veined & chopped)
1 can water chestnuts (chopped)
1 bunch Green onions (chopped)
1 egg
2 Tbs of corn starch
1 Tbs Maggi sauce
1 package of spring roll wrappers
Canola oil for frying
Salt and pepper
Method
Combine the ground pork, garlic, shrimp, water chestnut, green onions, egg, cornstarch, Maggi and salt and pepper. Use your hands until well combined, do not overmix.
Wrap the pork mixture in the spring roll wrapper. Seal the edges with water.
Heat oil in a pot or deep fryer on medium heat and fry until golden brown.
Serve with your favourite sweet chili sauce
