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Lumpia Shanghai Recipe





Lumpia Shanghai or Filipino Spring Rolls is one of Filipinos favorite food during gatherings is made with ground pork or beef or chicken. A Filipino party is not complete without this crispy meat filled crunchy and always the first to go.









I
ngredient

  • 50 pcslumpia wrapper
  • 3 lbs. ground pork
  • 1 can water chestnut (8 ounces), drain and chopped
  • 1 large carrot, shredded
  • 3 celery stick, chopped
  • 1 large onion, chopped fine
  • 6-8 cloves of garlic, chopped fine
  • 2 stem green onion, chopped
  • 2 egg, beaten
  • 2 tablespoon cornstarch
  • 2 tablespoon flour
  • salt and ground pepper to taste
  • cooking oil


Instructions
  1. Mix all above ingredients (aside from the wrappers and oil) and refrigerate for at least 30 minutes.
  2. Separate wrappers. Scoop a spoonful of meat mixture to the edge of the wrapper. Spread, roll and seal the end with cornstarch diluted in water. (1 teaspoon cornstarch diluted in 1/3 cup of water. Microwave for a minute to create a paste like texture)
  3. Cut logs into 3 pieces. (you will have 150 pieces once all done wrapping)
  4. Heat up the deep fryer or a deep pan. Pour about an inch or more of cooking oil over medium heat.
  5. Deep fry lumpia till wrapper turns golden brown and crispy. Turning on sides if needed.
  6. Remove lumpia from oil, drain excess cooking oil and place in a serving plate.
  7. Serve with sweet and sour sauce or banana ketchup and/or achara.
Note: Make sure to keep an eye while frying the lumpia to avoid from burning or over cooking. Adjust heat if needed to medium low to allow the meat inside to cook evenly.



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Hello! Welcome to Casa Baluarte, a place to find the best simple recipes, mostly Filipino recipes. By the way, I am your admin Cecilia, from Iloilo City, Philippines to OC, California and now in Collin County, Texas. Please feel free to get in touch if you have any questions or comments, or if you just want to chat about food, or a recipe. You can drop me an email at: casabaluarte@yahoo.com

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