Lumpiang Shanghai Filipino Pork Spring Roll Recipes
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
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- 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.
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