Lumpiang Shanghai

Fill, wrap and roll are the basic steps in creating this dish. Spring rolls may bear the name of a Chinese city, but over time, Lumpiang Shanghai became a Pinoy food staple for all kinds of festivities. In this recipe, Lumpiang Shanghai is cooked to perfection using Golden Fiesta cooking oil to achieve its glorious golden look. This perfectly crispy finger food makes it a convenient appetizer or a 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.

    Our fried porkchop, tokwang baboy, and lechong kawali recipes are more varieties of fried dishes you should definitely try!

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