Lumpiang Shanghai
I can’t believe it almost took me 3 years of doing The Sago Show to finally do a lumpiang shanghai episode!
Ingredients
Lumpia wrappers (I use Simex brand in the red box)
1.5 lbs ground pork
1 carrot
1 stalk celery
1/2 onion
8 oz can water chestnuts
4-5 cloves garlic
1 sachet of magic sarap
1/2 teaspoon salt
1/4 teaspoon pepper
canola oil
water, for folding/sealing
Instructions
1. Cut the carrot, celery, and onion into small (1/2 inch to 1 inch) pieces. Use a food processor to finely chop the carrot, celery, onion, water chestnuts, and garlic. Alternatively, you can dice into super small pieces.
2. Combine the chopped vegetables with the ground pork. Add salt, pepper, and magic sarap and mix well.
3. Separate the lumpia wrappers. Spoon or pipe the meat and vegetable mixture into the lower third of a lumpia wrapper, then roll. I have a small bowl of water nearby to seal the edges.
4. Fry the lumpia in a pan of canola oil, about 3/4 inch deep, at 350°F. I don't worry too much about covering the entire lumpia because I have to flip each one anyway. I always use a thermometer to measure the temp before and after I fry a batch so that I can make sure the oil is always at or near the target temp. Otherwise, you can end up burning or undercooking the lumpia.
5. Let lumpia cool on a paper towel. Do not cover the lumpia at this stage or it will become soggy!
6. Optionally, cut the lumpia in half and serve with banana ketchup, sweet chili sauce, or my favorite - kewpie mayo with a little sinigang powder mixed in.
