Lumpiang shanghai is one of the crowd pleaser in every Filipino parties. Sometimes we serve it as an appetizer or ulam. That's why in this recipe we will upgrade our lumpiang shanghai by serving it with new dips like garlic mayo, using fresh garlic to cut the patty taste of the pork. We can also serve it with a pesto mayo or honey mustard dip, or both.
We can also add bacon as secret ingredient of our lumpiang shanghai to enhance the savory taste of our lumpia. Now let's start the preparation!
Lumpiang Shanghai Ingredients:
- 1 kl.ground pork
- 2 pieces medium-size onions, minced
- 6 cloves garlic, minced
- 1 piece medium-size jicama or singkamas, peeled and minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and ground pepper to taste
- 1 piece medium-size carrot, minced
- 1/2 cup bacon, minced
- Handful of parsley, minced
- 2 fresh eggs
- 1 pack 20 pieces small size lumpia wrappers
- 2-3 cups canola oil
How to cook:
- In a bowl, combine ground pork, onions, garlic, singkamas, garlic powder, onion powder, dash of salt and pepper, carrot, bacon, parsley, and eggs. Mix well.
- Place 2 tablespoons of the mixture on each lumpia wrapper, roll and seal. Continue making lumpia pieces until mixture is consumed. Set aside.
- In a frying pan or deep fryer, place oil and heat until about 350*F. Fry lumpia until all sides are crispy and golden brown. Place on a rack or pat with paper towels to remove excess oil. Serve while hot with your favorite dipping sauce.
Prep Time
15 mins.
Cooking Time
15 mins.