Lumpiang Shanghai Filipino Pork Spring Roll Recipes
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)
This is an all time favourite of my Canadian family. This recipe uses about 1 package of spring roll wrapper which can be found in most western and Chinese groceries.
Provided by Pinaygourmet 345142
Categories Pork
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients for lumpia (spring roll) filling.
- Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
- Deep fry in hot oil until golden brown.
- Drain.
- Cut into shorter lengths before serving.
- Prepare Sweet and Sour Sauce:.
- Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
- Serve with lumpia.
Nutrition Facts : Calories 92.8, Fat 5, SaturatedFat 1.8, Cholesterol 43.6, Sodium 497.9, Carbohydrate 5.8, Fiber 0.2, Sugar 5, Protein 5.9
More about "lumpiang shanghai filipino pork spring roll recipes"
LUMPIANG SHANGHAI RECIPE - FILIPINO SPRING ROLLS
From todaysdelight.com
Cuisine FilipinoTotal Time 1 hr 20 minsCategory AppetizerCalories 65 per serving
LUMPIANG SHANGHAI - EASY PORK SPRING ROLLS RECIPE
From amiablefoods.com
Cuisine Filipino, InternationalEstimated Reading Time 4 minsCategory Appetizer, Side DishTotal Time 30 mins
- In a bowl, add ground pork, onion, carrot, salt, pepper, powdered garlic then mix until well incorporated. You can do this by hand or by a stand mixer.
- Heat ½ cup oil (add more if needed) in a pan over medium heat. When the oil starts heating up, fry the rolls for 5 minutes or until golden then turn to cook the other side.
LUMPIANG SHANGHAI – FILIPINO SPRING ROLLS (LUMPIA)
From kitchenconfidante.com
Ratings 7Calories 38 per servingCategory Appetizer
- In a large bowl, mix the ground pork, minced shrimp, onion, celery, carrot, soy sauce, egg and a little salt and pepper by hand. If necessary, chop on a cutting board to ensure that it everything is fine and well incorporated. Heat a little peanut oil in a small frying pan, and cook a teaspoon of the filling to check for taste. Adjust seasoning as necessary. The filling can be prepared up to a day in advance and chilled in the refrigerator in a tightly sealed container.
- To roll the lumpia, I find that it helps to separate the wrappers in advance; cover with a damp paper towel to prevent from drying out. Take the wrapper and place on your work surface on a diagonal so one point is facing you. Place about 1 tablespoon of filling towards the bottom of the egg roll. Turn up the bottom corner and roll upwards. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip you finger in water, pat it on the remaining corner and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. See the GIF in the post illustrating how to roll lumpia for reference. Continue rolling until your lumpias are done, there should be enough filling for about 125 lumpia.
- Keep the lumpia covered in a single layer in the refrigerator with a damp paper towel over top until ready to fry, or freeze in an air tight container for later.
- Make the dipping sauce by combining the vinegar, water, sugar, banana ketchup and salt in a small sauce pan. Bring to a boil and stir. Lower the heat to a simmer, and cook until it becomes thin and clear, about 5 minutes. Take a few tablespoons of the liquid and create a slurry with the cornstarch, whisking until smooth. Stir in the slurry into the sauce, whisking constantly, to thicken the sauce. Set aside.
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS) - KAWALING PINOY
From kawalingpinoy.com
3.8/5 (201)Total Time 40 minsCategory AppetizerCalories 183 per serving
- In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
- Spoon about 1 heaping tablespoon of meat mixture on the lower end of the wrapper, closest to you.
- Fold the bottom of wrapper over filling and continue to roll tightly into a thin log about 3/4-inch thick. Wet the remaining edge of the wrapper with a dab of water to completely seal.
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS) - FOXY FOLKSY
From foxyfolksy.com
LUMPIA RECIPE - PANLASANGPINOY.COM
From panlasangpinoy.com
FILIPINO LUMPIA: LUMPIANG SHANGHAI RECIPE (SPRING ROLL)
From bitemybun.com
LUMPIANG SHANGHAI RECIPE | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
LUMPIA SHANGHAI RECIPE (CRISPY FILIPINO SPRING ROLLS)
From hungryhuy.com
LUMPIANG SHANGHAI - GROUND PORK SPRING ROLL
From filipino-food-recipes.com
LUMPIA (CRISPY FILIPINO SPRING ROLLS RECIPE!) - RASA …
From rasamalaysia.com
PORK LUMPIANG SHANGHAI RECIPE: HOW TO COOK FILIPINO SPRING ROLLS
From youtube.com
LUMPIANG SHANGHAI RECIPE | FILIPINO PORK EGGROLL - YOUTUBE
From youtube.com
WHAT IS LUMPIANG SHANGHAI? EXPLAINED BY FAQ BLOG
From oorf.motoretta.ca
SPRING ROLLS- LUMPIANG SHANGHAI - THESE TWO BITE SIZE FILIPINO …
From pinterest.ca
15 HOW TO KEEP LUMPIA CRUNCHY - SELECTED RECIPES
From selectedrecipe.com
LUMPIANG PRITO (PORK AND VEGETABLE SPRING ROLL) - SALU SALO RECIPES
From salu-salo.com
FILIPINO SPRING ROLLS (LUMPIANG SHANGHAI) - PLAIN.RECIPES
From plain.recipes
LUMPIANG SHANGHAI RECIPE (FILIPINO FRIED EGG ROLLS)
From rivertenkitchen.com
LUMPIANG SHANGHAI - FILIPINO SPRING ROLLS (LUMPIA) RECIPE - CHEF'S …
From chefspencil.com
LUMPIANG SHANGHAI RECIPE (FILIPINO SPRING ROLLS) - PILIPINAS RECIPES
From pilipinasrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love