Remember my "Triangular-shaped Lumpia" post a couple of months ago? (Read recipe HERE). Well, I have actually made regularly shaped lumpia so many times I actually forgot to post my recipe here! If you're interested, feel free to read my version! It is VERY similar to the way I cooked Triangular ones!
To my international readers, Lumpiang Shanghai is also known as Fried Spring Rolls! They are usually made with ground pork and you may add shrimps or other vegetables for more flavors! I want to apologize in advance if you are a seafood lover because I won't be posting much seafood recipes because, unfortunately, I'm allergic to it! :)
Did you know that the first dish I cooked for our Home Education class is Fried Shrimp Rolls? I vaguely remembered leaving some for Mr. AMW! Must be the reason why he fell in love with me *yeeeheee* :P
So anyways, back to the recipe! I apologize for the "no presentation" set-up! When it comes to fried dishes, I usually serve them on a strainer to prevent the Lumpia to turn soggy! Trust me, this trick works! Even after 30 minutes (I usually wait for Mr. AMW to arrive home from work), my Lumpiang Shanghai remain oh-so-crunchy!
- Ground Pork
- Lumpia Wrapper
- Finely chopped garlic.
- Finely chopped carrots
- Soy sauce
- Salt and Pepper
- Turnip (optional) for added crunch.
- a tiny amount of Knorr Seasoning (optional)
- Mix all the ingredients together including cornstarch to make the filling sticky and wrap it in a Lumpia wrapper as shown on photo below.
- On a pan, pour in oil and let it heat up in slow fire.
- In my case, I use less oil to I flip the Lumpiang Shanghai several time to make sure the pork filling are well-done.
I'm sure both kids and adults enjoy this home-cooked meal!
What's your version of Lumpiang Shanghai? I'd love to change my recipe!
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