My LUMPIANG SHANGHAI (spring rolls)

Lumpia is a spring roll in the Philippines, Lumpiang Shanghai means spring rolls filled with ground or finely minced pork and served with sweet and sour sauce. For me it’s good with fried rice and chilli sauce. Also a great center-piece, mostly during parties or celebrations. My mother’s favorite!

This was kids lunch today prepared with Mama Sita’s Lumpiang Shanghai Mix and served with garlic fried rice, sliced tomatoes, cucumber and for dipping sauce vinegar with crushed garlic and sweet chilli sauce. You can add some powdered pepper too.

YOU NEED…….

* 1 pouch Mama Sita’s (Lumpiang Shanghai Mix)
* 500g Ground Pork maet
* 120g Carrots, chopped
* 120g Onions, chopped
* 10g Chive, chopped
* 1 Egg, beaten
* Lumpia Wrapper
* some Vegetable Oil for frying

Procedure are all the same with the other Recipe down here!

YOU NEED…….

* 500 g ground lean pork
* 1 tbsp. of finely mince garlic
* 1/2 tsp. of finely grated ginger
* 1 onion finely chopped
* 1 1/2 tbsps. of finely chopped chives
* 1 small carrot, finely chopped
* 1 tbsp. soy sauce
* 1 tsp. salt
* 1/4 tsp.pepper
* 1/2 tsp. sesame seed oil
* 12 to 15 Lumpia wrapper or more, depends upon your prference!
* some or 2 cups of cooking or vegetable oil

HOW TO…….

1.) Mix together all the ingredients.

2.) Place 1 tbsp. of pork filling at the center of wrapper and roll. Brush the edges with a little beaten egg to seal completely. Repeat until all wrappers are filled.

3.) Heat wok or skillet. Pour in vegetable oil, when the oil start to smoke, carefully lower the lumpia one by one. Do not overcrowd cook only 5 to 6 pieces at a time. Roll them in oil to brown evenly.

4.) Remove once they turn golden brown. Drain on paper towels. Serve with sweet and sour sauce or chilli sauce.

THE ART OF SPRING ROLL WRAPPING!

Start with the most important rule. Have everything ready before you start making the spring rolls. Separate the wrappers, have a pastry brush within reach and a clean plate on which to place the prepared spring rolls.

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