Lumpiang Shanghai Recipe Panlasang Pinoy Food
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
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- In a large bowl, combine ground pork, carrot, onion, singkamas, parsley, garlic powder, salt, ground black pepper, eggs, and Knorr pork cube. Mix well until all ingredients are well blended.
- Start to wrap the mixture by laying a piece of lumpia wrapper flat in a clean surface. Scoop 1 to 2 tablespoons of meat mixture and place it towards the lower end of the wrapper. Compress the mixture using your clean fingers and mold it into a cylinder. Pull the lower end of the wrapper to cover the mixture and then fold the left and right ends inwards. Roll until the mixture is fully covered. Apply a little bit of water to the far and of the wrapper and press it against the rolled lumpia to seal it. Perform this step until the meat mixture is fully consumed. Note: See the video below or the execution.
- Heat oil in a deep pot. Once the oil starts to heat-up, start to fry the lumpia into batches of 7 to 8 pieces. Continue to deep fry in medium heat until the lumpia starts to float.
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