Lumpiang Shanghai. On most of birthday celebrations or any occasions that I have attended lumpiang shanghai would most likely be on the table. It is one of the best sellers also on fast food restaurants with Chinese theme. These dish is best serve immediately, otherwise the wrapper becomes soggy. The only hard part obviously is the wrapping process. Wrapper is not a problem though, you could always use spring roll wrappers which is available of most supermarkets. There are various varieties of lumpia like fish, crab, vegetables, ect. but on this recipe is pork lumpiang shanghai.
Ingredients:
1 k. ground pork
1/4 k shrimps, finely chopped
2 medium size onion, finely chopped
1 small size singkamas, finely chopped
1 medium size carrot, finely chopped
2 stalk celery, finely chopped
5 eggs, beaten
3 tbsp soy sauce
1 tbsp sugar
salt and pepper
lumpia or spring roll wrappers
cooking oil
Cooking procedure:
Mix all filling ingredients thoroughly. Season with salt and pepper. Place 1 tbsp of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2-3 minutes or until wrapper turns to golden brown and filling is cooked. Serve with sweet and sour sauce or Thai sweet chili sauce.
Ingredients:
1 k. ground pork
1/4 k shrimps, finely chopped
2 medium size onion, finely chopped
1 small size singkamas, finely chopped
1 medium size carrot, finely chopped
2 stalk celery, finely chopped
5 eggs, beaten
3 tbsp soy sauce
1 tbsp sugar
salt and pepper
lumpia or spring roll wrappers
cooking oil
Cooking procedure:
Mix all filling ingredients thoroughly. Season with salt and pepper. Place 1 tbsp of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2-3 minutes or until wrapper turns to golden brown and filling is cooked. Serve with sweet and sour sauce or Thai sweet chili sauce.
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