The Lumpiang Shanghai recipe starts with ground pork, rolled on an egg roll wrapper, fried and served with a sweet and sour sauce.
These spring rolls are about 2 - 3 inches in length and half an inch in diameter.
Though usually served as an appetizer, it is as much a staple in every Filipino gathering, just like Pancit.
Some recipes call for precooking the filling before making into the egg roll. I only do this for vegetable-filled egg rolls. I noticed that if I precook the meat, it is not as moist and even tends to dry out a bit.
However, the problem could be that of having a filling that is not thoroughly cooked - so just make sure you fry the Lumpia using medium low heat so the wrapper does not turn golden brown right away, leaving the filling uncooked.
YOUR LUMPIANG SHANGHAI SHOPPING LIST:
IN THE PANTRY:
1 Mix all the ingredients except the last three.
2 Scoop about 2 tablespoons into a wrapper and spread all across from end to end.
3 Roll tightly into a long 1/2 inch cylinder and seal the ends by brushing with egg.
4 Cut into 2-3 inches lengths.
5 Heat enough oil and deep fry using medium low heat so the wrapper and filling are cooked at the same time.
6 Once golden brown, take out from the oil, drain in paper towels and serve while hot.
- Put them separately first on a pan, freeze for at least 20 minutes before putting in a zip-lock bag. They can easily be separated when you're ready to fry them.
- Though not as effective as the first one, you can dust each one with cornstarch and tap to remove excess starch. You can now put them together in a zip-lock bag.
- Nestle them in a container with wax paper separating each piece.
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