One of the favorite finger food or side dish of Pinoys is this lumpia shanghai that is basically a fried spring roll with meat fillings. Filipinos really love it even though it doesn’t originally a native cuisine. Lumpia shanghai is so appetizing especially when combined with your favorite dipping sauce. No wonder why there are many fast food chains, restaurants, carinderias and even stalls along the streets that sell this savoring dish. Making it is so simple plus you can always make many and stock on the fridge ready for frying. Lumpia shanghai will surely make a profitable business that you can start while at home.
Just make sure to practice cooking it until you achieve your desired taste. Lumpia shanghai is different from the other kinds of spring roll. You can’t increase its thickness of the filling as you are using ground raw meat. It is because when you fry it, the wrapper will burn before the meat inside is cooked if the filling is too thick. While in regards to the meat used in the filling, you may prefer using beef, chicken or stick to pork.
Here is an easy recipe for you to try in putting up a lumpia shanghai business.
- 1 kilo ground pork (or ground chicken or beef)
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- ⅛ cup soy sauce
- 2 tsp. ground black pepper
- 1 Tbsp. minced garlic
- ½ Tbsp. salt
- 1 Tbsp. brown sugar
- 1 Tbsp. green onion, finely chopped
- 50 pcs small lumpia (spring roll) wrappers
- cooking for deep frying
- How to make Lumpiang Shanghai:
- Combine all ingredients in a bowl starting with the pork, onion, carrots, garlic, green onion.
- Mix well using a fork or preferably your hands. You can use a plastic disposable gloves to be sure that the mixture in free from contamination.
- Then gradually add the rest of the ingredients: soy sauce, pepper, salt and sugar. Mix very well until the all the ingredients are uniform in texture.
- To make the lumpia, lay a piece of lumpia wrapper in a flat surface. Put about 2 tablespoon of the meat mixture on the center and form it into a log shape.
- Make sure the filling will be too thick, not thicker than your finger. Fold one edge of the wrapper towards the center and roll it half way to from a log shape.
- Fold both sides of the wrapper (adjacent to the previous fold that you made) towards the center.
- Roll the lumpia until it forms a log shape. Seal the edges with a dab of water to moistened it.
- Do the same procedures to the rest of the batch. Heat oil in a frying pan and fry the lumpia until golden brown and crispy.
- Place on a colander or paper towel to drain excess oil. Serve with dipping sauce either catsup, sweet and sour sauce or spiced vinegar (sinamak).
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