Lumpiang Shanghai

Christmas has come and gone and I am yet to pose one of the most popular mainstay of Filipino food gatherings~a delicious Pinoy version of eggrolls: lumpiang shanghai. I do have a galunggong lumpia recipe available in the archive but although these fish eggrolls are my hands-down favorite, they do not keep as well in the freezer as meat lumpiang shanghai. These type of eggrolls can be stored tightly in ziplock bags and stocked indefinitely in the freezer to have available as a hurried lunch option for the family or as quick appetizer when friends drop a visit.

You can certainly alternate ground pork in place of the ground chicken and have an equally delicious result. I think you will also find that the addition of chopped chinese parsley and a few minced cloves of garlic heightens the flavor and fragrance of these addicting appetizers. Serve them fresh and crunchy from the pan with a dipping side of sweet and sour sauce, lechon sauce or catsup. Enjoy!

 

Makes 200 Pieces (2-inch lengths)

Ingredients

2 lbs ground chicken
1 large egg, lightly beaten
1 large carrot, peeled and finely grated (around 1 cup)
1 cup water chestnuts, finely chopped
1 cup chinese parsley, finely chopped
3 to 4 cloves fresh garlic, peeled and minced
1 tsp ground black pepper
1 1/2 tsps salt
2 tbsp soy sauce
1 pkg of 50-count lumpia wrapper (eggroll shells)
frying oil (enough to cover eggrolls during frying)

Procedure

In a bowl, combine all ingredients except wrappers.

Separate wrappers into individual sheets. While working on each sheet, cover unused lumpia wrappers with a damp cloth to prevent from drying out.

Spoon about 1 tbsp of meat mixture on the edge of one side of the square wrapper and spread through the whole length of that side. Pull side with filling and roll wrapper into a tight, 1/2-inch diameter log. Seal edge with a dab of water.

Cut lumpiang shanghai logs into four 2-inch long pieces (open ends will seal during the deep-frying).

Heat enough oil in a frying pan until very hot. Deep-fry lumpia rolls until golden brown. Remove from pan and drain on paper towels. Serve with lechon sauce, catsup or sweet and sour sauce.

 

Chicken and Poultry Recipes in The CookMobile

Kung Pao Chicken

 

 

 

Shrimp Fried Rice

More Good Food!

• Chicken, Caramelized Onions and Gouda Quesadilla
• Arroz Caldo
• Deep-Fried Mussels
• Hoisin Chicken Wings
• Mini Bacon Ranch and Pico de Gallo Pizzas
• The Secret Recipe of Max’s Restaurant Fried Chicken
• Sinigang na Manok (Stewing Chicken in Tamarind Broth)
• Crispy Pork Sisig
• Galunggong Fish Lumpia
• Tinolang Manok (Stewed Chicken in Ginger)