SHANGHAI LAVA STICKS WITH SALSA DIP

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Servings: 6-8


Ingredients:
2 tbsp cooking oil
1 tbsp minced garlic
1 small onion, minced
½ kg ground pork
1 8g MAGGI MAGIC SARAP
salt and pepper to taste
15-20 pieces siling panigang, cut vertically into 2, seeded
10 pieces lumpia wrapper, cut into 2 oval pieces
Cooking oil for deep-frying

Salsa: Combine -
6 pieces tomatoes, seeded and chopped
1 big onion, chopped
3 pieces siling panigang, seeded, chopped
1 tsp MAGGI MAGIC SARAP
1 tbsp patis
Sugar to taste




Procedure:

1. Heat cooking oil. Sauté garlic and onion until limp. Stir-in ground pork and cook until pork turns white in color.
2. Season with MAGGI MAGIC SARAP, salt and pepper to taste.
3. Get 1 ½ piece of sili. Put in a lumpia wrapper. Top with the prepared pork and roll into a log similar to a lumpiang shanghai.
4. Deep fry until golden brown and crispy. Transfer on a paper lined plate to drain excess oil. Serve with the prepared salsa on the side.

Nutritional Content:
Calories: 291
Carbohydrates (g): 5
Protein (g): 12
Fats (g): 25

Good to Know: 

Tomato is also an excellent source of Vitamin C (one medium tomato provides 40% of the RDA) and a good source of Vitamin A (20% of the RDA).




Good to Remember:
Select tomatoes that are round, full and feel heavy for their size, with no bruises or blemishes. Store fresh ripe tomatoes in a cool, dark place, stem-side down, and use within a few days.