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.

See also recipes for cold spring rolls and Vietnamese spring rolls.

This is a Chinese recipe. On the 16th of June, the Duanwu Festival or Dragon Boat Festival is celebrated in China. The people commemorate Qu Yuan, who was a famous scholar in the 3rd century BC. When he committed suicide by drowning, people tried to save him by boat.

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.

Serve sushi, the Japanese signature dish, on the 11th of February, Japan's National Foundation Day. Click on culinary calendar for more links between cooking and celebration.