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How to cook: Lumpiang Shanghai


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Lumpiang Shanghai
This meat-laden, fried type of lumpia is filled with ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. It may sometimes contain green peas, cilantro (Chinese parsley or coriander) or raisins.

How to cook:
What you need:
2 lbs ground pork
½ cup green onions
1 cup carrots
1 cup onion
2 tsp soy sauce
1 raw egg
1 tsp salt
2 tsp ground black pepper
Lumpia wrapper (Spring roll skin)

Cooking Instructions:
1. Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg
2. Wrap the meat using the lumpia wrapper (for proper way, see video)
3. Fry the wrapped meat making sure that all the sides are cooked right
4. Serve with sweet and sour sauce (see sweet and sour tilapia recipe for the sauce). Share and Enjoy!

Sweet and Sour Sauce:
1/2 c. sugar
1/2 c. water
1/4 c. white wine, cider or rice vinegar
2 tbsps. light soy sauce
2 tbsps. catsup
2 tsps. corn flour dispersed in 2 tbsps. water

Caramelize the sugar until medium brown. You may omit this step by using light brown sugar but the caramel gives a nicer flavour to the sauce. Add water and stir until the caramel is dissolved. Add the vinegar, soy sauce and catsup. Bring to a boil. Thicken with the corn flour slurry.

Enjoy! Kainan na!!


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