Lumpiang Shanghai - Filipino Spring Rolls
Sep 27, 2007 by Chboogs D. Putipina | 3 Comments
Delicious!
1 rating
Ingredients
- 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
Step 1
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.
Step 2
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.
Step 3
Fold the bottom end over slightly tugging your filling down so it would be wrapped tightly.
Step 4
Step 5
Start rolling up. Brush the top end of your wrapper with a little bit of water to seal the lumpia.
Step 6
Step 7
Heat oil in a pan and deep fry your lumpia for about 10 to 15 minutes until golden brown.
Step 8
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.
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3 Comments
works out fine.
These are so good i made for them for party .thanks for the recipe
Page 1 of 1 comment pages
I’ve got ground chicken…will that work?