Lumpiang shanghai is an appetiser consisting of ground or minced pork or beef, finely diced onions and carrots and in some cases spices, in a fried pastry roll not unlike a spring roll. Beaten egg is added to hold the mixture together.
Chinese immigrants from the Fujian province were the first people to introduce this delicacy to the Philippines. Lumpiang Shanghai is most common when there are feasts or other types of celebrations. Many find it at its best when eaten with sweet and sour sauce or ketchup.
This particular recipe requires raw pork to be wrapped before frying, so make sure they’re well cooked before eating.
Ingredients:
1kg ground pork
2 cups diced carrot
2 cups diced onion
3 tsp soy sauce
4 garlic cloves, minced
1 egg
1 tsp salt
1 tsp ground black pepper
Lumpia wrappers or spring roll skins
Mix the ground pork in a bowl with the onion, celery, carrots, garlic, salt, soy sauce, ground pepper and raw egg. Spoon the meat mixture onto the spring roll skins in small portions and wrap tightly before frying, preferably in a deep fat fryer, making sure that all the sides are cooked evenly.
Serve with ketchup or sweet and sour sauce. Share and enjoy!
