Lumpiang Shanghai Recipe

Crunchy, tasty, yummy! This is how I remember lumpiang shanghai. I love matching it with pancit bihon with matching sweet and sour sauce. My favorite sweet and sour sauce is available in all grocery stores, the Mang Tomas' sweet and sour chili  sauce. What I love about lumpiang shanghai is the vegetables in it. 

My kids love fried dish but not with veggies, but how will they find it if veggies are finely chopped? That's my secret way of feeding them healthy vegetables. The crunchy wrapper is one main attraction here, and the taste of salty, meaty and spicy makes a complete and wonderful meal. And because I prepared a great meal, I always got a bonus kiss on my cheek.

The preparation

Cooking lumpiang shanghai is a bit complicated but very exciting. With all the wrapping and grating and chopping makes you busy for hours. It also requires time for frying so you have to prepare your self.

When you're making lumpiang shanghai, ground lean pork is the best part that you have to buy. And when choosing wrappers,  you have to check if it is soft, if it's almost crunchy, then it's an old stock and will just crack every time you roll it.

Ingredients:

• 1/2 kg ground pork
• 3 cloves minced garlic
• 1 small carrot , grated
• 1 large potato, grated
• 1 medium sized chopped  onion
• 1 black pepper, fine
• 1/ 2 tsp.Salt
• Kinchay leaves chopped
• Lumpia wrapper
• Cooking oil
• Sweet and sour sauce (ready made)

Preparation:

• Mix all the ingredients
• Make a taste test of salt
• Scoop an ideal size, about 1 teaspoonful.
• Put on the wrapper, fold both ends then roll
• Wrap all the mixed ingredients before you start frying to avoid wrapping to get dried.
• When done wrapping, heat oil in the deep pan
• Deep fry the wrapped lumpia until it becomes golden brown.
• Remove from heat then place in a strainer and drain the excess oil.
• Place in a serving plate
• Serve with hot sauce and rice or pancit.
• Share and enjoy!

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