Go Back
+ servings
Print Recipe
No ratings yet

PORK LUMPIANG SHANGHAI

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
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