John Myers
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Pansit Marries Lumpiang Shanghai
The perfect pansit marries lumpiang shanghai recipe with a picture and simple step-by-step instructions.
Pansit
- 2 packet Rice noodles
- 3 Pc. Carrots
- 0,5 Pc. Chinese cabbage fresh
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- 1 tbsp Sunflower oil
- Soy sauce
Lumpiang Shanghai
- 2 packet Spring roll dough
- 500 g Mixed minced meat
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 2 Pc. Kohlrabi fresh
- 1 Pc. Egg
- Salt
- Pepper
- Sweet paprika
Pansit
- Soak rice noodles in lukewarm water for 2-3 hours. Chop the onions and garlic and cut the remaining vegetables into fine strips.
- Heat the oil and sauté the onions with the garlic. Then add the carrots and Chinese cabbage and sauté with them.
- Deglaze with a little soy sauce and simmer. Then add the noodle in portions and season with soy sauce until the desired taste is achieved.
Lumpiang Shanghai
- Thaw the spring roll dough (TK) and tear apart the individual sheets. Chop the onion, garlic & kohlrabi and add to the meat. Season to taste with the above spices and add the egg. Knead until it is a uniform mass. Prepare a bowl of warm water or egg yolk to close the spring rolls.
- Place the dough sheets with the tip towards the body, fill the lower tip with the meat mixture. Roll up to the middle and fold in the sides on the right / left. Brush the rest of the leaf with the warm water or egg yolk and roll it up.
- Fill the pan or saucepan with plenty of oil and bake.
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