Filipino Spring Rolls: Lumpiang Shanghai Recipe
Recipe type: Appetizer
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 people
 
Ingredients
  • ¼ kilo ground pork
  • ¼ kilo ground chicken
  • ¼ cup green onions, finely chopped
  • ¼ cup carrots, finely chopped
  • 2 tablespoons garlic, finely chopped
  • ¼ cup shitake mushroom, finely chopped
  • ¼ cup jicama (singkamas), finely chopped
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • ½ tablespoon each of salt and pepper
  • 40-50 pcs small lumpia wrapper/rice paper
  • as needed cooking oil for frying
Procedure
  1. In a large mixing bowl, mix together all of the minced meat and finely chopped vegetables. Add the sesame oil, soy sauce, and salt pepper and stir well. You can check the taste by frying a small amount of mixture in a pan and add a little more condiments if required
  2. Get the lumpia wrapper and put 1-2 tablespoons of the mixture in it. Fold the ends and roll tightly as you would a regular spring roll. Dab water on the ends of the lumpia wrapper to seal it properly.
  3. In a shallow frypan, pour enough oil to reach a ½ inch depth and heat to 180 degrees or 350 Degrees Fahrenheit. Shallow fry the spring rolls over medium heat for 5-10 minutes or until crisp and golden brown, turning once during cooking to allow both sides to cook.
  4. Serve with sweet chili sauce or ketchup.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/filipino-spring-rolls-lumpiang-shanghai-recipe/