Lumpia Shanghai (spring roll Filipino-style) Recipe
I know Filipino food is more greasier than most other Asian dishes, but this fried spring roll is one of the most well-known ones outside the filipino cuisine. The ingredients are very simple, but it’s the simplicity and the balance/ratio of ingredients that must be taken care of when cooking Filipino food. Also taste great with sweet chili sauce (recipe coming up soon!).
PS: ecuse my beautiful illustration on how to wrap a spring roll kekekekeke =D
- 3-4 cloves of garlic diced
- half an onion diced
- 1-2 bunches green onions
- 1 bag of shrimp (usually 250-500 grams or however much you like), thawed and chopped/diced
- 2-3 pounds of ground pork
- 1-3 teaspoons salt..amount is totally up to you
- pinch of pepper
- 1 package of SPRING ROLL wrapper NOT egg roll wrapper (thawed)
- oil for deep frying
- Combine garlic, onion, green onions, chopped shrimp, ground pork, salt and pepper
- Stir until well combined.
- Wrap meat filling in the spring roll wrapper diagonally in thin strips.
- fold about half of the wrapper over the meat diagonally (horizontally with respect to the meat filling) to make a triangular shape.
- Now fold the sides of the triangle and roll up the wrapper. Leave a space where you can dab the water to make the wrapper stick.
- At this stage, you’ll have a lumpia that is long. If you want you can cut it in halves or thirds with a pair of scissors.
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