Thursday, December 18, 2014

Lumpiang Shanghai

Lumpiang shanghai or egg roll is basically meatball recipe formed into a log and wrapped. If you know how to make meatballs then you can make the Filipino egg roll too. Lumpiang shanghai or egg-roll filled with meat is one of the famous Filipino dish found in every gatherings. My husband is a big fan of my lumpiang shanghai, he prefers meat over vegetable lumpia.  The recipe is simply a mixture of all the ingredients wrapped in an eggroll (lumpia) wrapper and deep fried. You can use ground pork, chicken, beef or a combination. This is my mother's recipe. She uses jicama /singkamas but it is optional, you can use your favorite vegetables like cabbage, water chestnut or even potato. Lumpiang shanghai is best served with sweet and sour sauce, catsup or vinegar dip.

For this particular recipe I used pork. Ingredients can be pre-cooked or raw, it all depend on how you want to prepare it. I like to cook the mixture first to make sure that the filling is well cooked.

  • 2 lbs. ground pork
  • 1 cup finely chopped carrot
  • 1/2 cup finely chopped jicama /singkamas (optional)
  • 3 cloves garlic, minced
  • 1/8 cup chopped green onions
  • 2 teaspoons garlic powder
  • 1/8 cup fresh parsley, chopped,or 1 tablespoon dried.
  • 1 stalk celery, chopped.
  • 2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 eggs
  • Lumpia wrapper (Spring roll skin)
  • cooking oil for deep frying

Cooking Procedure 1: cooked ingredients
  1. Finely chop all the vegetables or use a food processor, grinding one ingredient at a time. Set aside.
  2. Heat oil, saute garlic and onion.
  3. Add in pork, salt and pepper.
  4. Cook pork well, then add in all the vegetables. Cook for about 1 minute until all the vegetables are well mixed.
  5. Remove from heat. Strain to remove all the fats.
  6. In a bowl, mix together the meat mixture and eggs. Mix well. Keep in the refrigerator for few hours or overnight  for the  meat mixture to absorb the eggs.
  7. Scoop 1 to 1 1/2 tablespoon of our mixture and wrap it with the lumpia wrapper.
  8. Seal the edge with egg white.
  9. Deep fry the lumpia until golden brown.
  10. Drain on paper towels.
  11. Transfer to a serving platter. Serve with sweet and sour sauce or your favorite dip.

Cooking Procedure 2: raw ingredients
  1. In a bowl, combine all ingredients. Mix until well blended.
  2. Scoop 1 to 1 1/2 tablespoon of our mixture in lumpia wrapper. Roll tight. Seal the edge with egg white or cornstarch-water mix.
  3. Deep fry until golden brown.
  4. Drain on paper towels.
  5. Transfer to a serving platter. Serve with sweet and sour sauce or your favorite dip.
Sweet and sour sauce recipe
How to Wrap Egg Rolls


I don't use food enhancers/ additives like  monosodium glutamate (vetsin, ajinomoto), magic mix, etc. Many of these has chemicals can be dangerous  to our health Chemicals added to our food and are known to be linked to medical conditions such as Attention-Deficit Disorder (ADD), Cancer,  Hyperactivity, Asthma and even poisoning.


Post a Comment

Your comments are highly appreciated. Thank you!