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Lumpiang Shanghai
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5 from 4 votes

How to Make Lumpiang Shanghai

Lumping shanghai is a fried springroll with meat fillings, an all time favorite finger food or viand among Pinoys.
Prep Time15 mins
Cook Time4 mins
Total Time19 mins
Course: Appetizer
Cuisine: Filipino
Keyword: lumpiang shanghai
Servings: 50 pcs
Calories: 90kcal
Author: Manny

Ingredients

  • 1 kilo ground pork or ground chicken or beef
  • 1 pc medium onion finely chopped
  • 1 pc carrot finely chopped
  • 1/8 cup soy sauce
  • 2 tsp. ground black pepper
  • 1 Tbsp. minced garlic
  • 1/2 Tbsp. salt
  • 1 Tbsp. brown sugar optional
  • 1 Tbsp. green onion finely chopped
  • 2 cups grated cheese (optional)
  • 50 pcs small lumpia spring roll wrappers
  • cooking for deep frying

Instructions

How to make Lumpiang Shanghai:

  • Combine all ingredients in a bowl starting with the pork, onion, carrots, garlic, green onion.
  • Mix well using a fork or preferably your hands. You can use a plastic disposable gloves to be sure that the mixture in free from contamination.
  • Then gradually add the rest of the ingredients: soy sauce, pepper, salt and sugar. Mix very well until the all the ingredients are uniform in texture. Add grated cheese if you want to make it cheesy.
  • To make the lumpia, lay a piece of lumpia wrapper in a flat surface. Put about 2 tablespoon of the meat mixture on the center and form it into a log shape.
  • Make sure the filling will be too thick, not thicker than your finger. Fold one edge of the wrapper towards the center and roll it half way to from a log shape.
  • Fold both sides of the wrapper (adjacent to the previous fold that you made) towards the center.
  • Roll the lumpia until it forms a log shape. Seal the edges with a dab of water to moistened it.
  • Do the same procedures to the rest of the batch. Heat oil in a frying pan and fry the lumpia until golden brown and crispy.
  • Place on a colander or paper towel to drain excess oil. Serve with dipping sauce either catsup, sweet and sour sauce or spiced vinegar (sinamak).

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