Lumpiang Shanghai consists of ground pork combined with a mixture of chopped carrots and minced onions wrapped and fried in spring rolls. This dish originated in China, but it has become popular in Filipino kitchens. This dish is a delicious finger food and is truly addictive. It is commonly served at birthdays, fiestas, and social gatherings. Preparing the filling is easy but the process of wrapping can be tiring. So, to reduce the stress and hustle, you can wrap the lumpia in advance and store them in the fridge before your visitors arrive. Then you can fry them just before the event. This helps to maintain the crispiness of the lumpia. Vinegar or ketchup is a fantastic dipping sauce for this dish. However, sweet chili thai sauces make a perfect combination. For a healthier version of this, you may want to try Fish lumpia. Give this a try.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1/2 Kilo ground pork
- 1/2 cup green or spring onions chopped
- 1 small carrot minced
- 1 small onion chopped
- 1/4 cup soy sauce
- 1 fresh egg
- lumpia wrapper
- salt and pepper to taste
- Servings: 6
- Time: 45 minutes
- Level: Easy
- Cuisine: Filipino, Chinese
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- In one container, mix ground pork, onion, carrots, green onion and egg. Season with soy sauce, ground pepper, and salt. Mix thoroughly until well combined.
- Scoop one or two tablespoonful of mixture and place on the center of wrapper. Fold and roll tightly. Seal all edges by putting egg on wrapper. Repeat procedure until mixture is done.
- In a frying pan, heat cooking oil. Fry all lumpia roll until golden brown. Drain excess oil in a paper towel.
- Serve on a platter with sweet and sour dipping sauce. Enjoy!