my husband requested this one. last week he asked me to prepare lumpiang shanghai and last weekend they went to the souk (public market) to buy fresh shrimp. makuy even loved it. he ate it all, even the vegetables i added, potato and carrot. that's good enough for me.
for this dish i was able to prepare 2 batches; one for our lunch today and another batch for the next time. i placed it in a container inside the freezer. it will be ready to deep-fry the moment somebody would crave for lumpiang shanghai again.
for the vegetables, there are variety to choose from; but i chose carrots and potato since it's the ones available. you can use or add singkamas, bean sprout, bell pepper, even malunggay leaves would be nutritious. hhmmm... i'll try that next time. i also used breadcrumbs instead of flour, just a personal preference. but i coated the ends of the lumpia with flour to seal the open end since i cut the lumpia into two.
this recipe makes 3-4 servings.
ingredients:
1/2 cup ground pork
1/2 cup shrimp, shelled, heads discarded and diced
1 large carrot, shredded
1 medium potato, shredded
2 cloves garlic, diced
1 medium onion, diced
1 spring onion, diced
1 egg
salt and pepper
1/4 cup breadcrumbs
20-24 lumpia wrapper
1/4 cup flour
procedure:
mix all the ingredients except the lumpia wrapper and the flour. mix until well combined using your hand.
place the flour on a shallow bowl. set aside.
place a lumpia wrapper diagonally in a flat surface (kitchen counter, make sure it's clean; cutting board; or plate). put about a tablespoon of the lumpia mixture near the bottom of the wrapper and form into log. (as shown on #1 below)
roll over the wrapper almost halfway making sure that it's tight or at least not soggy. (as shown on #2 below)
fold both ends towards the center and continue rolling. when you almost reached the end, wet the corners with water and seal the ends. (as shown on #3 and #4 below)
slice the lumpia roll in to two and dredge the open end with flour to seal it. (as shown on #5 and #6 below)
deep-fry lumpia by bathes on a medium fire so as not to burn the wrapper and cook the filling.
drain on paper towels.
serve with your favorite dip.
ingredients:
1/2 cup ground pork
1/2 cup shrimp, shelled, heads discarded and diced
1 large carrot, shredded
1 medium potato, shredded
2 cloves garlic, diced
1 medium onion, diced
1 spring onion, diced
1 egg
salt and pepper
1/4 cup breadcrumbs
20-24 lumpia wrapper
1/4 cup flour
procedure:
mix all the ingredients except the lumpia wrapper and the flour. mix until well combined using your hand.
place the flour on a shallow bowl. set aside.
place a lumpia wrapper diagonally in a flat surface (kitchen counter, make sure it's clean; cutting board; or plate). put about a tablespoon of the lumpia mixture near the bottom of the wrapper and form into log. (as shown on #1 below)
roll over the wrapper almost halfway making sure that it's tight or at least not soggy. (as shown on #2 below)
fold both ends towards the center and continue rolling. when you almost reached the end, wet the corners with water and seal the ends. (as shown on #3 and #4 below)
slice the lumpia roll in to two and dredge the open end with flour to seal it. (as shown on #5 and #6 below)
deep-fry lumpia by bathes on a medium fire so as not to burn the wrapper and cook the filling.
drain on paper towels.
serve with your favorite dip.
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