Lumpiang Shanghai
Another party dish! Similar to Chinese egg rolls these Filipino Lumpiang Shanghai are smaller more crispy and mainly filled with meat Serve with sweet chili sauce or garlic vinegar
Print RecipeEquipment
- Measuring Spoons
- Sharp knife
Ingredients
- 1 Big Carrot
- 1 Stalk Celery
- 2 Stalks Scallions
- 4 lbs Ground Pork
- 1 tsp Sesame Oil
- Salt to taste
- 1/2 lb minced Ham optional
- 1/2 lb minced Shrimp optional
- premade spring roll wrappers
- Sweet Chili Sauce or garlic and vinegar for dipping
- oil for frying
Instructions
- 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!
Nutrition
Serving: 4oz | Sodium: 5519mg | Calcium: 636mg | Vitamin C: 30mg | Vitamin A: 10557IU | Sugar: 4g | Fiber: 2g | Potassium: 6299mg | Cholesterol: 2018mg | Calories: 5618kcal | Saturated Fat: 157g | Fat: 430g | Protein: 403g | Carbohydrates: 8g | Iron: 23mg