Lumpiang Shanghai Recipe
SERVINGS: 12 people
COOKING TIME: 55 mins
- 500g ground pork
- ¾ cup minced carrots
- ¾ cup minced red onion
- 6 cloves garlic
- 1 egg
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 50 pcs lumpia wrappers
- 1 egg
- combine all the ingredients in a big bowl. Mix it in a circular motion until the pork feels elastic. This will take a while to get the rice consistency
- Assemble the lumpia wrappers in a plate.
- in another plate, take a wrapper and lay it infront of you. Take a heaping tablespoon of filling and place it a few inches from the corner closest to you. Shape the filling into a 4 to 5″ (10 to 12 cm) strip. Fold the bottom corner over the filling, then fold the two side corners. Roll the filling parcel up so the folded edges are tucked in. Gently use your finger to press out any air bubbles and make sure the filling is sealed in tightly. Continue rolling up the filling until just before it is completely sealed. Dab the upper corner with a small amount of egg wash with your finger, then fold the filling over to finish wrapping the lumpia. Set aside. Repeat with the remaining filling and wrappers.
- in a pan, add the oil in a medium deep pan and heat over medium high heat.
- Gently lower a few lumpia into the pan so they do not crowd the pan. Cook, flipping with a pair of tongs occasionally, until all sides turn golden brown, about 4 minutes total. Once the lumpia are cooked, transfer to a big plate or a tray topped with a wire rack to cool.
- Combine all the sauce ingredients in a small pot. Bring to a gentle boil over medium heat. Stir constantly, until the sauce is thickened enough to coat the back of a spoon. Pour into a serving dish.
- Serve the lumpia with the dipping sauce as an appetizer.