Lumpiang Shanghai

 

    Lumpiang Shanghai is a type of spring roll that comes from the Philippines. It's a delicious deep-fried appetizer filled with ground pork and mixed with vegetables like carrots, chopped scallions, red onions, and garlic, all wrapped in a thin egg crepe. This dish actually has its roots in China, as Chinese traders have historically influenced the food culture in the Philippines.

Ingredients:

1. 1 pound ground pork

2. 1 pound ground beef

3. 1 medium onion, finely chopped

4. 1 carrot, grated

5. ¼ cup soy sauce

6. 2 tablespoons salt

7. 1 ½ tablespoons garlic powder

8. 2 ½ teaspoons black pepper

9. 1 (16 ounce) package spring roll wrappers

10. ¼ cup water, or as needed

11. 1 ½ quarts oil for frying

Procedure:

1. Combine ground pork, ground beef, onion, and carrot in a large bowl; mix well with hands. Gradually blend in soy sauce, salt, garlic powder, and pepper until incorporated.

2. Working one at a time, lay a wrapper on a flat surface with a corner pointing at you. Place about 2 tablespoons filling in a line, no thicker than your thumb, across the center of the wrapper. Moisten the edges of wrapper with water. Fold the bottom edge of wrapper snugly over filling. Fold in the left and right sides of wrapper towards the center. Roll up tightly to seal in filling.

3. Heat oil in a deep fryer or heavy skillet to 375 degrees F (190 degrees C).

4. Working in batches, fry lumpia in hot oil, turning once, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Cut lumpia in half, or serve as-is with dipping sauce.

Rating:

⭐⭐⭐⭐⭐- It is one of my favorite appetizers because of the meat and veggies wrapped up inside, and it is even better when you dip it in ketchup and eat it while it is still nice and hot.