Lumpiang Shanghai Filipino Pork Spring Roll Food
LUMPIANG SHANGHAI (FILIPINO PORK SPRING ROLL)
Lumpiang shanghai is a type of Filipino spring roll that uses ground pork as the main ingredient. This dish is popular to serve in any Filipino party.
Provided by Liza Agbanlog
Categories Appetizer
Time 55m
Number Of Ingredients 10
Steps:
- In a bowl, combine all the filling ingredients; mix thoroughly.
- Wrap a tablespoon of the mixture in each spring roll pastry. For steps on how to wrap spring rolls, click here.
- Deep fry, a few pieces at a time, in hot oil until golden brown and cooked through, about 4-6 minutes. Drain on paper towels to remove excess oil.
- Serve hot with sweet chili sauce or ketchup as a dipping sauce. Enjoy!
Nutrition Facts : Calories 109 kcal, Carbohydrate 12 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 163 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)
This is an all time favourite of my Canadian family. This recipe uses about 1 package of spring roll wrapper which can be found in most western and Chinese groceries.
Provided by Pinaygourmet 345142
Categories Pork
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients for lumpia (spring roll) filling.
- Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
- Deep fry in hot oil until golden brown.
- Drain.
- Cut into shorter lengths before serving.
- Prepare Sweet and Sour Sauce:.
- Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
- Serve with lumpia.
Nutrition Facts : Calories 92.8, Fat 5, SaturatedFat 1.8, Cholesterol 43.6, Sodium 497.9, Carbohydrate 5.8, Fiber 0.2, Sugar 5, Protein 5.9
FILIPINO LUMPIA (DEEP-FRIED PORK SPRING ROLLS)
This is one of Dale Talde's (Top Chef) recipes. His mother is Filipino and this recipe is inspired by her cooking when he grew up.
Provided by PanNan
Categories Filipino
Time 45m
Yield 2 dozen
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center, brush the top tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper-lined baking sheet and repeat with the remaining wrappers and filling.
- Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
- Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.
BEST LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)
We grew up eating this as far as i can remember, Its in our regular meal rotation. Now my kids are enjoying as well.
Provided by gabby girl
Categories Meat
Time 45m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything in a bowl.
- Put in the center of lumpia wrapper and roll like a log.
- Deep fry.
Nutrition Facts : Calories 214.6, Fat 15, SaturatedFat 5.1, Cholesterol 126.8, Sodium 229.1, Carbohydrate 3.4, Fiber 0.7, Sugar 0.8, Protein 15.9
More about "lumpiang shanghai filipino pork spring roll food"
LUMPIANG SHANGHAI – FILIPINO SPRING ROLLS (LUMPIA)
From kitchenconfidante.com
Ratings 7Calories 38 per servingCategory Appetizer
- In a large bowl, mix the ground pork, minced shrimp, onion, celery, carrot, soy sauce, egg and a little salt and pepper by hand. If necessary, chop on a cutting board to ensure that it everything is fine and well incorporated. Heat a little peanut oil in a small frying pan, and cook a teaspoon of the filling to check for taste. Adjust seasoning as necessary. The filling can be prepared up to a day in advance and chilled in the refrigerator in a tightly sealed container.
- To roll the lumpia, I find that it helps to separate the wrappers in advance; cover with a damp paper towel to prevent from drying out. Take the wrapper and place on your work surface on a diagonal so one point is facing you. Place about 1 tablespoon of filling towards the bottom of the egg roll. Turn up the bottom corner and roll upwards. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip you finger in water, pat it on the remaining corner and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. See the GIF in the post illustrating how to roll lumpia for reference. Continue rolling until your lumpias are done, there should be enough filling for about 125 lumpia.
- Keep the lumpia covered in a single layer in the refrigerator with a damp paper towel over top until ready to fry, or freeze in an air tight container for later.
- Make the dipping sauce by combining the vinegar, water, sugar, banana ketchup and salt in a small sauce pan. Bring to a boil and stir. Lower the heat to a simmer, and cook until it becomes thin and clear, about 5 minutes. Take a few tablespoons of the liquid and create a slurry with the cornstarch, whisking until smooth. Stir in the slurry into the sauce, whisking constantly, to thicken the sauce. Set aside.
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS) - KAWALING PINOY
From kawalingpinoy.com
Ratings 202Calories 183 per servingCategory Appetizer
- In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
- Spoon about 1 heaping tablespoon of meat mixture on the lower end of the wrapper, closest to you.
- Fold the bottom of wrapper over filling and continue to roll tightly into a thin log about 3/4-inch thick. Wet the remaining edge of the wrapper with a dab of water to completely seal.
LUMPIANG SHANGHAI - GROUND PORK SPRING ROLL
From filipino-food-recipes.com
LUMPIANG SHANGHAI - EASY PORK SPRING ROLLS RECIPE
From amiablefoods.com
LUMPIANG SHANGHAI RECIPE | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
LUMPIA SHANGHAI RECIPE (CRISPY FILIPINO SPRING ROLLS)
From hungryhuy.com
LUMPIA RECIPE
From panlasangpinoy.com
LUMPIA (CRISPY FILIPINO SPRING ROLLS RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
15 PORK LUMPIA SHANGHAI CALORIES - SELECTED RECIPES
From selectedrecipe.com
TOP 46 LUMPIANG SHANGHAI RECIPE FILIPINO STYLE RECIPES
From sahlah.hedbergandson.com
15 PORK AND SHRIMP LUMPIA SHANGHAI - SELECTED RECIPES
From selectedrecipe.com
LUMPIANG SHANGHAI - WIKIPEDIA
From en.wikipedia.org
LUMPIANG SHANGHAI FILIPINO SPRING ROLLS - BELLY RUMBLES
From bellyrumbles.com
LUMPIANG SHANGHAI RECIPE (FILIPINO FRIED EGG ROLLS)
From rivertenkitchen.com
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS) - MANILA SPOON
From manilaspoon.com
15 HOW LONG TO COOK LUMPIA SHANGHAI - SELECTED RECIPES
From selectedrecipe.com
15 LUMPIA TAGALOG - SELECTED RECIPES
From selectedrecipe.com
EASY WRAP LUMPIANG SHANGHAI (FILIPINO PORK EGG ROLL) - YOUTUBE
From youtube.com
WHAT IS THE ORIGIN OF LUMPIA? - SELECTED RECIPES
From selectedrecipe.com
FILIPINO LUMPIA: LUMPIANG SHANGHAI RECIPE (SPRING ROLL) - BITE MY …
From bitemybun.com
15 FILIPINO CHICKEN LUMPIA RECIPE - SELECTED RECIPES
From selectedrecipe.com
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS) – FOOD BANKWLOO
From foodbankwloo.org
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS) - SALU SALO RECIPES
From pinterest.com
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS) - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love