Lumpiang Shanghai

Fried Pork Lumpia (Filipino Spring Rolls) with Two Sauces

Ingredients

Lumpia:
2 lbs. ground pork
1/2 cup minced Jicama (singkamas)
1 cup onion, minced
1 cup carrots, minced
½ cup scallions, minced
¼ cup parsley, minced
4 tbsp barbecue sauce
4 tbsp sesame oil
2.5 teaspoon salt
2 teaspoons garlic powder
½ teaspoon ground black pepper
2 eggs (1 for filling + 1 for folding wrapper)
50 pieces spring roll wrapper (25 squares diagonally cut into half = 50 triangles)
3 cups cooking oil (or at least 2-3 inches high)

Orange Sweet and Sour Sauce:
4 tablespoons brown sugar
2½ tablespoons ketchup
⅓ cup white vinegar
2 tbsp orange juice
½ teaspoon soy sauce
2 tsp vegetable oil
2 tsp fresh ginger, minced
2 teaspoon cornstarch, dissolved in 2 tbsp water

Vinegar Chili Garlic Sauce:
1/2 cup white vinegar
2 garlic cloves, crushed
2 red chilis, minced
1/2 tsp sugar
pinch of salt
pinch of black pepper

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Instructions



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Lumpia:

In a large mixing bowl, combine 2 lbs. ground pork, 1/2 cup minced jicama, 1 cup minced onions, 1 cup minced carrots, 1/2 cup minced scallions, 1/4 cup minced parsley, 4 tbsp barbecue sauce, 4 tbsp sesame oil, 2 tsp salt, 2 tsp garlic powder, 1/2 tsp ground black pepper, and 1 egg. Mix this well.

Put 1 to 1.5 tbsp of the mixture in the triangular lumpia wrapper. Place filling half an inch from the bottom of the triangle as a line parallel to bottom of the triangle. One side at a time, fold the 2 side edges of the triangle into the middle, and press it over the meat - like wrapping a gift. Make sure it is nice and tightly folded over the meat.

Do the same thing on the other side. Fold the bottom of the triangle over the filling, then continue rolling everything up to the top tip of the triangle. Beat 1 egg in a bowl and use this to seal the top tip of the triangle so it does not unroll.

Repeat these steps with a total of 50 triangular pieces of wrapper, or until all the pork mixture is used. (Note: this can be done in advance the night before and left in the freezer overnight - then fried the next day. Just place them in reusable plastic bags, lying flat. And you can put frozen lumpia directly in the hot oil - no need to defrost).

Heat the cooking oil in a wok on low-medium heat. When oil is hot, 5-6 lumpia at a time, deep fry the lumpia for 10 minutes until the lumpia are golden brown and crispy.
Remove from the wok with a slotted spoon and transfer to a plate lined with paper towels to absorb excess oil.

Transfer to a serving plate. Serve with sweet and sour sauce and/or vinegar chili garlic sauce

Orange Sweet and Sour Sauce:

Combine 4 tbsp of brown sugar, 2 1/2 tbsp ketchup, 1/3 cup white vinegar, 2 tbsp orange juice, and 1/2 tsp soy sauce in a bowl. Whisk them together.

Heat a saucepan, add 2 tsp vegetable oil. Add 2 tsp minced ginger, and sauté for 1 min until it is fragrant and browned.

Pour-in the sugar-ketchup-orange juice-vinegar-soy sauce mixture. Stir once in a while and bring to a boil.

Dissolve 2 tsp of cornstarch in 2 tbsp of water. Pour-in this cornstarch-water mixture and continue stirring until the texture becomes thick.

Turn off the heat and transfer the sweet and sour sauce to a sauce bowl then serve.

Vinegar Chili Garlic Sauce:

In a small bowl, mix 1/2 cup white vinegar, 2 cloves of crushed garlic, 2 minced red chilis, 1/2 tsp of sugar, and a pinch of salt. Mix this together, and serve.

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