Delicious fried spring rolls, anyone? Or Lumpiang Shanghai for short! This is a basic recipe that you can always count on. Go ahead and make a batch and freeze so you can always have them even when you’re not in the mood to cook. Take it up a notch on the healthy (and budget-friendliness) scale by adding togue, cabbage, or sweet potatoes.
Don’t forget to serve your Lumpiang Shanghai with a dipping of sweet chili sauce!
Make a Lumpiang Shanghai worthy of Sharon Cuneta. Try this easy and delicious Lumpiang Shanghai recipe -a perfect dish for any occasion.
- 250 grams ground pork
- 150 grams ground shrimp
- 1 piece onion finely chop
- 1/4 cup grated singkamas squeezed lightly to remove excess water
- 1/2 cup grated carrots
- 2 to 3 tablespoons MAYA All-Purpose Flour
- 3 tablespoons sesame oil
- 2 pieces egg
- 1/2 tablespoon sugar
- salt and pepper to taste
- spring rolls wrappers as needed
- oil for cooking
In a bowl, combine first 10 ingredients. Mix until well blended. Set aside.
In a clean flat surface, get a piece of spring roll/ lumpia wrapper and lay flat on a clean plate. Place a tablespoonsful of meat mixture at the center of the wrapper and tightly roll the lumpia then seal. Do this procedure until all ingredients are consumed.
Cook or deep fry lumpia rolls in a very hot oil until golden brown and fully cooked.
Transfer fried lumpiang shanghai in a plate with paper towel to remove excess oil.
Serve with sweet chili sauce or sweet and sour sauce. Banana ketchup is great too!
Yield: 21 to 23 pieces