How to Make Lumpiang Shanghai: A Filipino-Inspired Dish
Lumpiang Shanghai is another famous Filipino finger food, or pulutan. "Pulutan" refers to snacks that are typically served with any type of alcoholic drinks during special occasions in the Philippines.
Lumpiang Shanghai is the Filipino version of Chinese egg rolls. This deep-fried dish is a meat mixture wrapped in an egg roll or spring roll wrapper. Let me show you an easy way to make this delicious finger food.
For Lumpiang Shanghai Filling:
- 1/4 kilo ground pork
- 3 small onions, minced
- 1 medium carrot, minced
- 1/4 cup mushrooms, minced
- Water, as needed
- Salt, to taste
- Pepper, to taste
- Cooking oil, for sauteeing
- 30 egg roll wrappers
- Water, for sealing
- Cooking oil, for frying
- 1 small egg, beaten
- 2 tablespoons cornstarch
- preparation bowl
- measuring spoon
- ordinary metal spoon
- chopping board
- saute pan
- cooking spoon
- frying pan
- Cook the meat mixture: Saute the onion; then add the meat and cook until browned.
- Add water as needed. Cook meat until tender. Add the carrots, followed by the mushrooms.
- Season with salt and pepper. Cover and let it cook.
- Once cooked, set aside and allow to cool down.
- Mix the egg and cornstarch to bind the mixture.
- On a plate, lay a single egg roll wrapper. Scoop at least two tablespoons of meat mixture.
- Line the mixture at least 2 inches above the bottom of the wrapper, leaving at least 1 to 1 1/2 inches space on each side.
- Fold the egg roll wrapper from the bottom to the center once. Then fold the wrapper from both the left and right side to the center. From there, start rolling it.
- Seal the top part of the wrapper with water.
- Repeat steps 6 to 9 with the remaining ingredients.
- Once all of the ingredients are assembled, set up the frying pan.
- Heat up enough oil to deep-fry the lumpiang Shanghai.
- Fry each piece until golden brown. Drain excess oil.
- Serve with your favorite sauce.
Tips and Techniques
- Use any kind of wrapper available.
- Serve lumpiang Shanghai with your favorite sauce such as aioli, tartar, or cocktail.
- Replace ground pork with any meat like ground chicken, beef, fish, or seafood.
- Add any other vegetables if you want.
- Cook the filling first to get the best result—well cooked inside and outside.
- If cornstarch is not available, use a similar product such as all-purpose flour, rice flour, etc.
Questions & Answers
© 2019 Dred Cuan