Moar Filipino party food! As I mentioned in the Vegetable Lumpia post, you can’t have just one type of lumpia at your party. So now you add Lumpiang Shanghai, or Lumpia Shanghai. And if you’re already frying, you might as well make good use and fry as many things as you can! Lumpia – fry it! Chicken – fry it! Kit Kat – fry it!
Once again these Filipino Lumpiang Shanghai, are similar to Chinese egg rolls, but smaller, crispier, and in this case mostly filled with meat. And unlike to Vegetable Lumpia, these are made to be bite sized. Whether that’s because you should only eat a couple, or because you should eat them like popcorn, that’s for you to decide.
And if it seems like you’re making a lot (5 total pounds of meat + a few veggies) it’s because you are. It’s for a party! And if you don’t make them all, they’re easily frozen and saved for later, or given away.
And of course the best lumpiang shanghai recipe is the one from my Lola.
And after this, it’s time to start your Chicken and Pork Adobo!
- 1 Big Carrot
- 1 Stalk Celery
- 2 Stalks Scallions
- 4 lbs Ground Pork
- 1 tsp Sesame Oil
- Salt to taste
- ½ lb minced Ham (optional)
- ½ lb minced Shrimp (optional)
- premade spring roll wrappers
- Sweet Chili Sauce or garlic and vinegar for dipping
- oil for frying
- Sautee carrots, celery, and scallions in sesame oil
- Add pork, ham, and shrimp and once pork is browned and shrimp is cooked through, allow to cool thoroughly
- add salt to taste
- Drain the filling in a colander
- Place approximately 2 tablespoons of filling in each wrapper. Unlike the vegetable lumpi, you're going to do these long ways. Brush the edges of water to help create a seal
- Cut into 2 inch pieces
- Fry in 325 degree oil in batched for about 3-5 minutes until golden brown.
- Drain on a plate lined with paper towels
- Enjoy with dipping sauce of your choice!
all images credit to Jenno