PORK LUMPIANG SHANGHAI

PORK LUMPIANG SHANGHAI

Lumpiang Shanghai or also known as Filipino Spring Rolls is a very savory dished composed of ground meat and minced vegetables wrapped in lumpia wrapper. Almost all Filipino occasions and festivities serve this dish.  This dish is very crunchy and flavorful where you can see in gatherings that this dish is always a hit.

 

There’s a wide variety of ingredients that you could use in making lumpiang shangai. In this receipe, we used basic lumpia ingredients, however, there’s no limit as to what you could add up in the filling such as minced jicama, green peas etc. Others even add hotdog bits and cheese, you can definitely use your creativity and imagination in this dish.

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HOW TO COOK PORK LUMPIANG SHANGHAI

     In a large mixing bowl, combine the ground pork, carrots, parsley, onion, garlic, oyster sauce and salt.  Add 2 eggs and a dash of black pepper.  Mix thoroughly. Set aside then, separate the lumpia wrappers into individual sheets. In a small bowl, beat 1 egg.

     On a flat surface, lay down a piece of lumpia wrapper. Scoop a spoonful of the mixture and evenly spread it horizontally on the mid lower part of the wrapper.  Fold the bottom part of the wrapper and roll them over the filling. Fold the left and right side ends of the wrapper measuring to the ends of the mixture. Continue rolling it upwards creating around ¾ inch thick logs. Wet the top edge of the wrapper with egg before rolling it through to seal it. Repeat procedure on wrapping the filling for the remaining mixture.

     In medium fire, heat a deep pan and pour an ample amount of oil for deep frying.  Once oil is hot, drop several pieces of shanghai rolls. Make sure not to overcrowd the pan so that the lumpia will have enough space to cook evenly. Occasionally stir and deep fry until golden brown.

     Remove from pan, drain, plate then serve and enjoy.

is there a healthier option for meat to be used?

Yes, as mentioned, there is no limit as to what you can use in the lumpia filling, you can use lean ground pork or even poultry products. Others even tend to make vegetarian lumpia shanghai versions where they use purely vegetables and spices in the filling.

where can we buy lumpia wrapper?

Lumpia wrappers are available in groceries and local markets nationwide. However, if you want to use freshly made wrappers, you can look directly on local wet and dry markets where they cook it on the spot.

Tips on Cooking this recipe

  • You can use other types of meat like ground chicken, beef and even fish instead of pork.
  • Other ingredients like green peas, chopped potatoes or jicamas can also be added for added flavor.
  • Grated cheese can also be added as well to add a bit of creaminess in the filling.

Level: medium

Yield: 6 serving

Cooking time: 40 minutes

You can also check out other pork and rolls recipes like Pork Tonkatsu, Pork Menudo, Tuna Lumpiang Shanghai and Egg Rolls.

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PORK LUMPIANG SHANGHAI

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 6
Calories: 847kcal
Cost: $7

Ingredients

  • 500 grams Ground Pork
  • 1 pc Carrots minced
  • 1/4 cup Parsley minced
  • 3 cloves Garlic minced
  • 2 tbsp Oyster Sauce
  • Salt
  • Black pepper
  • Cooking Oil for deep frying
  • 3 pcs eggs
  • Lumpia Wrapper

Instructions

  • Combine the ground pork, carrots, parsley, onion, garlic, oyster sauce and salt in a large bowl.
  • Add 2 eggs and a dash of black pepper.  Mix thoroughly.
  • Separate the lumpia wrappers into individual sheets.
  • In a small bowl, beat 1 egg.
  • On a flat surface, lay down a piece of lumpia wrapper. Scoop a spoonful of the mixture and evenly spread it horizontally on the mid lower part of the wrapper.
  • Fold the bottom part of the wrapper and roll them over the filling. Fold the left and right side ends of the wrapper measuring to the ends of the mixture. Continue rolling it upwards creating around ¾ inch thick logs. Wet the top edge of the wrapper with egg before rolling it through to seal it.
  • Repeatsteps 5 to 6 for the remaining mixture.
  • Heat a deep pan and pour an ample amount of oil for deep frying.
  • Once oil is hot, drop several pieces of shanghairolls. Make sure not to overcrowd the pan so that the lumpia will have enough space to cook evenly.
  • Occasionally stir and deep fry until golden brown.
  • Remove from heat, drain, plate and serve.

Video

Nutrition

Serving: 357g | Calories: 847kcal | Carbohydrates: 99g | Protein: 42g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.025g | Cholesterol: 402mg | Sodium: 1395mg | Potassium: 621mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1783IU | Vitamin C: 7mg | Calcium: 139mg | Iron: 8mg

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