Lumpiang Shanghai (Filipino Spring Rolls) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is an all time favourite of my Canadian family. This recipe uses about 1 package of spring roll wrapper which can be found in most western and Chinese groceries. Ingredients:
1/4 kg ground pork |
1/8 kg shrimp, chopped |
1/4 cup finely chopped carrot |
1/4 cup of finely chopped celery |
1/4 cup of finely chopped parsley |
1 garlic clove, minced |
1 egg, slightly beaten |
3 tablespoons chopped white onions |
1 tablespoon soy sauce |
1 teaspoon sugar |
1/2 teaspoon salt |
1 pinch pepper |
1 teaspoon cornstarch |
2/3 cup water |
1/4 cup sugar |
1/4 cup apple cider vinegar |
2 tablespoons fish sauce |
Directions:
1. Combine all ingredients for lumpia (spring roll) filling.
2. Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
3. Deep fry in hot oil until golden brown.
4. Drain.
5. Cut into shorter lengths before serving.
6. Prepare Sweet and Sour Sauce:.
7. Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
8. Serve with lumpia.
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