Lumpiang Shanghai (Filipino Spring Rolls)
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Lumpia Filling
- 0 kg ground pork
- 0 kg shrimp, chopped
- 59.14 ml finely chopped carrot
- 59.14 ml of finely chopped celery
- 59.14 ml of finely chopped parsley
- 1 garlic clove, minced
- 1 egg, slightly beaten
- 44.37 ml chopped white onions
- 14.79 ml soy sauce
- 4.92 ml sugar
- 2.46 ml salt
- 0.25 ml pepper
-
Sweet and Sour Sauce
- 4.92 ml cornstarch
- 157.80 ml water
- 59.14 ml sugar
- 59.14 ml apple cider vinegar
- 29.58 ml fish sauce
directions
- Combine all ingredients for lumpia (spring roll) filling.
- Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
- Deep fry in hot oil until golden brown.
- Drain.
- Cut into shorter lengths before serving.
-
Prepare Sweet and Sour Sauce:
- Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
- Serve with lumpia.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.