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Filipino Lumpiang Shanghai Recipe

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Filipino Lumpiang Shanghai with Sweet and Sour Sauce

Filipino Lumpiang Shanghai are small pieces of fried egg rolls. These egg rolls are prepared using ground pork along with some vegetables. This recipe is simple because it uses less veggies and other ingredients. The vegetables are only carrot and onion along with salt and pepper as seasonings; Sesame oil is also added to achieve that delicious Asian food aroma and taste.

Filipino Lumpiang Shanghai Recipe with Sweet and Sour Sauce

Lumpiang Shanghai is best eaten with a sweet and sour sauce dip. This sweet and sour sauce recipe never fails me. Alternative dips can be tomato ketchup, spicy vinegar, ponzu, and banana ketchup. Banana what? You read it right, banana ketchup is not a common ingredient in other parts of the world, but this is almost everywhere in the Philippines.

The spring roll wrapper is a thin wrapper made from flour. This can be purchased in Asian and Filipino stores. In the Philippines, this is available in wet (and dry) markets, grocery stores, and supermarkets. You can also make one for yourself using this recipe.

Deep Fried Lumpiang Shanghai

So, what do you eat lumpia with? It is usually enjoyed with fried rice. It also is best with pancit or rice noodles. Eat it your way and enjoy!

Filipino Lumpiang Shanghai Recipe

Try this Filipino Lumpiang Shanghai Recipe. Tell us how you liked it.

Watch the Filipino Lumpiang Shanghai Cooking Video

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Filipino Lumpiang Shanghai Recipe

This is an easy Filipino Lumpiang Shanghai Recipe.
Course Main Dish
Cuisine Filipino
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6
Author Chef Speedy

Ingredients

  • 1 lb. ground pork
  • 1 cup minced carrot
  • 1 large yellow onion minced
  • 4 cloves garlic crushed
  • 1 tablespoon Sesame oil
  • 2 eggs
  • 50 pieces lumpia wrapper
  • 1/2 teaspoon salt
  • 1/4 teaspoons ground black pepper

Instructions

  • In a large bowl, combine ground pork, onion, carrot, salt, ground black pepper, garlic, Sesame oil, and eggs. Mix well.
  • Scoop around 1 to 1 1/2 tablespoon of ground pork mixture and arrange in the middle of the lumpia wrapper. Wrap and seal the edge (see video for details). Do this step until all the ground pork mixture is consumed.
  • Heat oil in a deep fryer or cooking pot. The oil should be at 350F.
  • Deep fry until the lumpia gets golden brown. Let the excess oil drain.
  • Arrange in a plate line with paper towel. Let is stay for 5 minutes.
  • Transfer to s serving plate. Serve with sweet and sour sauce.
  • Share and enjoy!

Nutrition

Serving: 6g

Filipino Lumpiang Shanghai

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Reader Interactions

Comments

  1. Linaflor Huab says

    November 12, 2016 at 5:12 pm

    where’s the video?

    Reply
    • Vanjo Merano says

      November 12, 2016 at 5:16 pm

      Hi Lina. There is a link by the red icon in the middle of the post.

      Reply
  2. toni says

    June 8, 2019 at 5:42 pm

    Hi! Can i also use ground beef instead of pork?

    Reply

Trackbacks

  1. Pancit Canton Recipe - speedyrecipe.com says:
    September 19, 2016 at 10:54 pm

    […] You can also add a bit of fish sauce before tossing the noodles. It can be better enjoyed with some crispy lumpia on the […]

    Reply
  2. Filipino Shrimp Pancit Bihon Recipe - Panlasang Pinoy says:
    May 24, 2017 at 12:25 pm

    […] of patis (fish sauce) when I am about to eat. It will be best if pancit bihon is eaten along with lumpiang shanghai. They make a good pair, in my opinion. What do you […]

    Reply

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