Lumpiang Shanghai - Filipino Spring Rolls
- 1 1/2 lbs ground pork
- 1 whole egg
- 4 cloves of garlic finely minced
- 1/2 cup onions finely minced
- 1/2 cup carrots finely minced
- 1/2 cup shrimp finely minced
- 1/2 cup Chinese celery (flat leaf parsley) finely chopped
- soy sauce
- salt to taste
- pepper to taste
- spring roll wrappers
- oil for frying
Mix all the ingredients in a bowl except for the wrappers. Season with a little bit of salt and pepper and mix well. You can do a sampling at this point by taking a bit of the mixture and forming it into a small patty and frying it in oil. Just to test if it needs adjustment in seasoning.
Lay your wrapper in a plate. Take about a tablespoon of the filling and lay on top near the bottom end of the wrapper. Form into a log shape as big as your finger.
Fold the bottom end over slightly tugging your filling down so it would be wrapped tightly.
Fold the sides toward the middle.
Start rolling up. Brush the top end of your wrapper with a little bit of water to seal the lumpia.
All wrapped up.
Heat oil in a pan and deep fry your lumpia for about 10 to 15 minutes until golden brown.
Pull out and let excess oil drip over a strainer or paper towel. Serve the Lumpiang Shanghai - Filipino Spring Rolls with your favorite sweet and sour sauce or ketchup.
Now that you have learned how to make lumpiang shanghai - filipino spring rolls, please be sure to view these other pork recipes. Also, you will love these Filipino recipes.
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