The best pork shanghai lumpia recipe Is tasty and super easy to make! Nobody that I’ve come across yet doesn’t enjoy it! The small size makes it very simple to consume more than five without even realizing it.
One of those popular party foods that are widely recognized when discussing Filipino cuisine is lumpia. It is a meal with numerous variations, but Lumpiang Shanghai, a cigar-shaped Lumpia with ground pork filling, is one of the most well-known and cherished versions.
There are other lumpia types in the Philippines, including the fresh lumpia, which drives me crazy. It is fresh dough wrapped, loaded with vegetables, and not fried. There is a sauce on the side that is amazingly rich!
Making a lumpia, or being able to wrap the filling in dough, may be challenging at first, but after you master the method, it will be simple as pie. I suggest preparing some rice to go with these delicious rolls.
They are very simple and delicious! I haven’t found anyone who doesn’t like it yet! Being small, it is very easy to eat more than 5 without even realizing it.
- 10 sheets of paper to make rolls
- 200gminced pork
- 25ggrated carrot
- 25gchopped chives
- 1 tablespoon light soy sauce
- 2 teeth grated garlic
- 1-bit of black pepper
- vegetable oil for frying
HOW TO MAKE THE BEST PORK SHANGHAI LUMPIA RECIPE
Prepare the filling, in a bowl, put the minced pork, carrot, spring onion, grated garlic, light soy sauce, black pepper, and a beaten egg, then mix well.
Refrigerate for 20 minutes, covered with cling film.
Make the rolls with the same paper that we used to make the spring rolls.
On a smooth surface, spread the paper and put a tablespoon of the filling a couple of centimeters below the center line, spread it out with your hand, and start rolling.
In a pan with plenty of vegetable oil, fry the rolls over medium heat, since we want to cook the filling well without burning too much on the outside.
After 5 minutes, and once we are sure that the filling is well done, raise the heat to high to brown the rolls well and achieve a crunchier texture.
Remove the rolls to absorbent paper and they are ready to eat. They can be served whole or cut in half, as I show you today. It is also essential to eat them accompanied by a rich sweet chili sauce.