Lumpiang Shanghai

It may bear the name of a Chinese city, but these spring rolls are a Pinoy creation. A convenient finger food, they make for an easy and delicious baon.

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 30
    minutes preparation time

INGREDIENTS

  • 350 g Ground pork

  • 1 Tbsp Finely chopped onion

  • 1/4 cup Finely chopped carrot

  • 1/4 cup Finely chopped celery ¼ cup finely chopped singkamas

  • 1/4 cup Finely chopped shrimp

  • 1 Tbsp Chopped spring onion

  • 2 Tbsp Silver Swan Soy Sauce

  • 1/4 tsp UFC Ground black pepper

  • 10 pieces Lumpia wrappers (8 inches)

  • 2 cups Golden Fiesta Palm Oil, for frying

DIPPING SAUCE

  • 1/2 cup Jufran Sweet Chili Sauce

Preparation

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    1In a bowl, combine pork, garlic, onion, carrot, celery, singkamas, shrimp, spring onion, Silver Swan Soy Sauce, and pepper. Mix well.

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    2Take 3 tbsp of the mixture and place it on the lumpia wrapper. Leaving the ends open, roll it up tightly and steal.

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    3In a pan, heat Golden Fiesta Palm Oil. Fry lumpia until golden brown. Cut into three pieces.

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    4Serve with Jufran Sweet Chili Sauce on the side.

  • No Image Available

    1In a bowl, combine pork, garlic, onion, carrot, celery, singkamas, shrimp, spring onion, Silver Swan Soy Sauce, and pepper. Mix well.

  • No Image Available

    2Take 3 tbsp of the mixture and place it on the lumpia wrapper. Leaving the ends open, roll it up tightly and steal.

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    3In a pan, heat Golden Fiesta Palm Oil. Fry lumpia until golden brown. Cut into three pieces.

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    4Serve with Jufran Sweet Chili Sauce on the side.