Shanghai Lumpia. A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both!
Lumpiang Shanghai is a Filipino-style spring roll made of ground pork, chicken or beef filling wrapped in thin crepes called lumpia wrappers. The meat-stuffed lumpia is rolled into a thin cylindrical shape, cut into bite-size lengths and deep-fried to golden perfection. Lumpia or Lumpiang Shanghai is a type of Filipino egg roll. You can have Shanghai Lumpia using 15 simple ingredients and 13 easy steps. Here is how you cook this tasty food.
Ingredients of Shanghai Lumpia
- Prepare 1 lb of ground beef.
- Prepare 1 of medium onion finely chopped.
- You need 8 cloves of garlic minced.
- It’s 1 lb of ground pork.
- It’s 1 cup of finely cut celery.
- You need 1 cup of finely cut carrots.
- You need 1/2 cup of red sweet potato finely cut.
- It’s 2 tbsp of soy sauce.
- It’s 2 tbsp of oyster sauce.
- You need 2 packs of egg roll wrappers.
- You need 3 tbsp of extra virgin olive oil.
- You need 1 tbsp of corn starch.
- It’s 3 tbsp of water.
- You need 3 cups of oil for frying.
- Prepare 2 of eggs beaten.
The basic filling is composed of ground pork along with minced onions, carrots, and seasonings such as salt and ground black pepper. This recipe post is all about how to make basic lumpia. There's a reason why Lumpiang Shanghai – Filipino Spring Rolls (Lumpia) — are the hit of every Filipino family gathering! These lumpia are filled with pork, shrimp and vegetables, and are as much fun to make as they.
Shanghai Lumpia instructions
- Take a large wok and pour olive oil and wait for it to warm up then sauté onion and garlic for 4 minutes.
- Add ground pork and ground beef and cook until they are fully brown.
- Add celery, carrots, and sweet potato and cook for 2 minutes.
- Add oyster sauce and soy sauce cook for another 2 minutes. Do not over cook..
- Take it out and drain the excess liquid and let it sit to cool off.
- While it's cooling off time to make your paste. Take a small pot and pour cornstarch and water in medium high. Keep stirring until liquid becomes thicker. Take it out when you have your desired amount of thickness. Let it sit out in room temperature until it cools off.
- While you're waiting separate your egg roll wrappers AP it is easier to grab when you are ready to start wrapping.
- When your lumpia is cool take your beaten eggs and mix it in to make it sticky.
- When you're ready take your wrapper and place it down with one corner facing your..
- Put 1-2 tbsp of Lumpia and start rolling very tightly until you almost reach the top..
- Then fold the two sides in making an envelope shape. Take your paste and put some to the remaining wrapper on top then fold and seal..
- Repeat this process until you have wrapped everything then immediate place in the freezer..
- When it's frozen take it out and cut it into 2-3 pieces then take a frying pan and add your oil and wait for it to warm up then cook and enjoy!.
Lumpia or Lumpiang Shanghai is a Filipino egg roll dish. The filling or meat mixture is mainly composed of ground pork, minced carrots, and minced onion. Spices and seasonings are added into the mixture. Lumpia is a hands down favorite treat for my family. It is a variation of egg roll from the Philippines.