Lumpiang Shanghai Recipe
Lumpiang Shanghai refers to fried spring rolls filled with ground meat, carrots, and some spices. It is one of the many original Chinese dishes adopted and loved by Filipinos. Pork is popularly used for this recipe, but beef or chicken can also be used. In some instances, shrimp is also added to give the dish an additional flavor.
Scroll down for video
Every homemaker knows how stressful it is to think about what to cook for breakfast, lunch, or supper, every day, for the whole family. You open your fridge and start figuring out what you could make out of what you find inside. Lumpiang Shanghai has saved a lot parents many times in an emergency situation like this one, and it’s for the same reason this dish is well-loved. What some would do is, when they’re in the mood to cook, they make as many raw rolls in advance as their supply would allow and keep it in the freezer, reserve it for the time when they need it. Not to mention, it is one of the all-time favorite Filipino Dish in parties.
From the freezer, no need to thaw the lumpia, you can deep-fry it right away. But make sure that you adjust the fire to low level to avoid burning the wrapper before the raw fillings are cooked.
Here’s how to make your own homemade lumpiang Shanghai aka spring rolls.
Lumpiang Shanghai Recipe
- 1 kilo ground pork
- ½ cup green onions or scallion (finely chopped)
- 1 cup carrots (finely chopped)
- 1 cup onion (finely chopped)
- 2 eggs
- 2 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons garlic powder
- 50 pieces Spring roll wrapper
- 3 to 6 cups cooking oil
- ¼ cup parsley, minced (optional)
- Magic Sarap powder (optional)
- Combine all the ingredients: pork, ground black pepper, salt, onion, carrots, parsley, green onions, garlic powder, and a piece of raw egg. Mix well.
- Place about 1 to 1 ½ tablespoons of meat mixture in a lumpia wrapper and fold carefully. (You can watch the video below on how to properly wrap the mixture.)
- Turn on the heat and pour the cooking oil in the deep-fryer. Set heat to low or medium level and deep-fry the lumpia for 12 to 15 minutes.
- Take out the lumpia from the deep-fryer and place in a wire mesh strainer to let the excess oil drip or use an oil blotting paper.
- Transfer to a serving plate. As for your dipping sauce, use banana ketchup or sweet-and-sour sauce.
- Share and enjoy!
p style=”font-weight: 400; margin-bottom: 15px; margin-top: 20px; font-size: 20px; font-family: ‘Lato’, sans-serif; line-height: 1.1;”>Watch the video below