Lumpia Shanghai
Lumpia Shanghai are delicious Filipino egg rolls served as an appetizer with a sweet & sour sauce, and as an accompaniment to
Pancit Bihon or Canton.
1/2 lb. ground pork 1/2 lb. shrimp, deveined & chopped fine Or, you can use all ground pork; I use ground chicken. 1 - 2 small to medium pieces of carrot, grated; just use your cheese grater for this. 2 heads garlic, chopped fine 2 small to medium pieces red onion, chopped fine Salt & Pepper to taste 1 egg Sprinkle of Knorr seasoning or bouillon granules. Lumpia wrappers; 6 - 8 inches wide. Oil for frying 1. Combine the raw ground pork or chicken, chopped shrimp, carrots, garlic, onion, & egg. Season with salt, pepper & Knorr seasoning. 2. Separate lumpia wrappers & place 1 T. of filling down the center. Roll wrapper over itself & tuck under filling; bring sides in & roll until closed. Roll tightly. Finished roll will be about 4 - 5 inches long by 1 inch wide; or smaller if you wrap very tightly.
If not cooking right away, place rolled lumpia on jelly roll pan & cover with a damp cloth, so the wrappers don't dry out. Best to cook immediately after wrapping all lumpia. 3. Heat oil & fry until golden brown & cooked. Drain on paper towel or in colander. Serve with purchased sweet & sour sauce or use recipe below. Sweet & Sour Sauce 2 T. white vinegar 3 T. sugar 1 T. soy sauce 1 T. cornstarch 1 cup water 3 T. ketchup, banana ketchup or sweet & sour chili sauce Sili peppers, chopped if you like it hot; or, add some sort of hot sauce if you want it to have some zippity-do-dah. Combine ingredients; bring to a boil; reduce heat & simmer until thickened. Return to Filipino Recipes from Lumpia Shanghai Go to Home Page  You will need to use your back button to return to keep-your-home-cooking from Girly Aprons. |
