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  • Ingredients: Lumpiang Shanghai

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    Darlene Daguno Cabrido
    346 views2 pages
    The document provides a recipe for Lumpiang Shanghai, a Filipino dish of ground pork and vegetables wrapped in spring roll wrappers and fried. Key details include: - The filling contains ground pork, onions, carrots, eggs, salt, garlic powder, parsley, and black pepper. - The mixture is wrapped in spring roll wrappers before frying, though some recipes call for pre-cooking the pork. - Lumpiang Shanghai is a common dish served at Filipino celebrations, and is best eaten with sweet and sour sauce.

    Original Description:

    Cookery

    Original Title

    LUMPIANG SHANGHAI

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    The document provides a recipe for Lumpiang Shanghai, a Filipino dish of ground pork and vegetables wrapped in spring roll wrappers and fried. Key details include: - The filling contains ground pork, onions, carrots, eggs, salt, garlic powder, parsley, and black pepper. - The mixture is wrapped in spring roll wrappers before frying, though some recipes call for pre-cooking the pork. - Lumpiang Shanghai is a common dish served at Filipino celebrations, and is best eaten with sweet and sour sauce.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    346 views2 pages

    Ingredients: Lumpiang Shanghai

    Uploaded by

    Darlene Daguno Cabrido
    The document provides a recipe for Lumpiang Shanghai, a Filipino dish of ground pork and vegetables wrapped in spring roll wrappers and fried. Key details include: - The filling contains ground pork, onions, carrots, eggs, salt, garlic powder, parsley, and black pepper. - The mixture is wrapped in spring roll wrappers before frying, though some recipes call for pre-cooking the pork. - Lumpiang Shanghai is a common dish served at Filipino celebrations, and is best eaten with sweet and sour sauce.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    LUMPIANG SHANGHAI

    Lumpiang Shanghai or Spring Rolls is a dish made-up of ground pork or beef, minced
    onion, carrots, and spices with the mixture held together by beaten egg. It is of Chinese
    origin (originally called lunpia) and was brought to the Philippines by Chinese immigrants
    from the Fujian province.
    In the Philippines, Lumpiang Shanghai is a common menu during celebrations and feasts
    (just like the Pancit Bihon). It is best if combined with sweet and sour sauce but on some
    occasions Banana ketchup is preferred.

    I like Lumpiang Shanghai because I have been eating this dish since I was a child. There is
    a sense of nostalgia every time I eat it. Another good thing about Lumpia is that you can
    store the uncooked pieces in the freezer for weeks until needed. This Lumpiang Shanghai
    Recipe requires raw pork to be wrapped before frying. There are other recipes that dictates
    for the pork to be cooked first before wrapping. This is then fried at the end. This is a matter
    of preference; the choice is yours. This is best served with sweet and sour sauce.

    If you want another version of this dish, try our Spring Rolls Recipe.

    Try this Lumpiang Shanghai recipe and let us hear your feedback.

    Lumpiang Shanghai
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    This Lumpiang Shanghai Recipe will give a delicious crispy Filipino Lumpia dish that is
    best dipped in sweet and sour sauce. It is what we call the Pinoy Egg Roll.
    Author: Vanjo Merano
    Recipe type: Main dish
    Cuisine: Filipino
    Serves: 8

    Ingredients
     2 lbs. ground pork
     ½ cup green onions
     1 cup carrots
     1 cup onion
     2 eggs
     2 teaspoon salt
     2 teaspoons garlic powder
     ¼ cup parsley, minced
     ½ teaspoon ground black pepper
     50 pieces Spring roll wrapper
     3 to 6 cups cooking oil

    Instructions

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