Sunday, March 27, 2011

Lumpiang Shanghai Recipe

Lumpiang Shanghai Recipe

This 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. Both lumpiang shanghai and the sweet and sour sauce are served which attests to the Chinese influence. This variety is by standard an inch in diameter and approximately 4-6 inches in length. However, most restaurants and street vendors often serve lumpia shanghai in smaller diameters, typically one-half to three-quarter inches, and is served with a spicy sauce instead of a sweet and sour sauce.

Source: Lumpiang Shanghai Wiki

Preparations for Lumpiang Shanghai (Spring Rolls)


1/2 kilo ground pork, beef, or chicken
1/4 cup carrot; chopped
1/4 cup celery; chopped
4 cloves garlic, minced
1 egg; beaten
1/2 onion; chopped
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1 pinch pepper
Lumpia wrappers
Cooking oil

Cooking Instructions:

In a bowl, mix all ingredients together. Wrap in lumpia wrapper and deep fry in hot cooking oil until golden brown. Drain and place in a platter with paper towel. Cut into desired pieces.

Lumpiang Shanghai Sauce Ingredients:

1/2 teaspoon salt
1 teaspoon cornstarch
2/3 cup water
1/4 cup sugar
1/4 cup vinegar
2 tablespoon soy sauce

Lumpiang Shanghai Sauce Cooking Instructions:

Combine all the sauce ingredients together. Parboil in low fire, stirring occasionally, until sauce thickens. Serve hot together with the lumpiang shanghai.