Lumpiang Shanghai (Spring Rolls)

This dish is of Chinese origin, though it became quite popular in the Philippines. It is made up of ground pork or beef and shrimp, minced onions, shredded carrots and spices held together by a beaten egg, encased in a thin crepe skin called lumpia wrapper then deep fried. 
INGREDIENTS:

1.5 lbs. lean ground beef 

18 pcs. shrimp (peeled, deveined and chopped)

2 cups shredded carrots

1 cup minced onions

2 tsp. salt

1 tsp ground black powder

2 tsp. garlic powder

3 garlic cloves, minced

1/2 cup chopped parsley or cilantro

1 Chipotle pepper in adobo sauce

2 eggs, separated

1 bag of 11oz Wei-Chuan spring roll shells

3 cups cooking oil
PROCEDURE:

1. Combine all first 10 ingredients plus 1 egg, mix very well to incorporate the flavor.

2. Wrap about 1 and 1/2 tablespoon mixture in a lumpia wrapper like in the picture below.


3. Fold on each end and use the second beaten fresh egg in sealing and pasting them.

4. Roll the bottom and top sealing with the egg mixture, using water won’t hold the shape during deep-frying.

5. Heat the cooking oil in a wide frying pan, then cut each piece of lumpia into seconds or thirds, and deep fry for 10-12 minutes and drain on a paper towel.
Sweet and Sour Sauce: 

Combine 4 tablespoon brown sugar, 2 & 1/2 tablespoon ketchup, 1/3 cup vinegar and 1/2 teaspoon soy sauce in a small saucepan, stir until boiling slowly. Dissolve 2 teaspoons cornstarch in 5 teaspoon of water and pour into the boiling mixture, whisk with a whisker and turn off the stove, pour on a little glass cup.


As always, Masarap!!

-Peaches

 

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