Lumpiang Shanghai or Shanghai Spring Rolls made with Ground Pork

Filipino people love to cook different types of dishes most especially during special occasions like birthday parties and other gatherings.

Lumpiang Shanghai

Lumpiang Shanghai is a dish that is never forgotten during special occasions.  You could do different versions of Shanghai Spring roll by using different kinds of meat (chicken, pork or beef) or fish (Galunggong or Dalagang Bukid.  This is also one of my favorite dish during rainy seasons.

Ingredients:

Lumpia Wrappers

It costs twenty five pesos for a pack of lumpia wrapper (fifty pieces per pack) - Market price in our Public Market.

2-3 pieces of eggs

This serves as the binder for all the ingredients.

In our public market - it costs five pesos per egg.

3 pieces of Red Bell Pepper 

Chop the bell peppers finely.  I love red bell peppers :)

2 pieces of onions

Chop it finely.  

Well, I'm afraid to chop the onions because it makes me cry.

Few Pieces of Garlic

Mince the garlic.  Kids refused to eat this so make sure to mince it finely.  Sometimes I'm using a chopping board and a big knife to mince the garlic.

Carrot or Two pieces of carrots

Carrots are good for the eyes because of it's nutritive value.  Chop it finely.

A stalk of celery

Chop this finely.  Some parents does not include this on this type of dish.

1/4 kilograms of Ground Pork

2-3 pieces of potatoes (finely chopped)

a teaspoon of pickle relish

Putting too much pickle relish on this dish would make it sour so make sure to use a small amount of it.   This is optional. 

Other Ingredients:

half teaspoon of ground black pepper 

1 Tablespoon of Soy Sauce

Vegetable or Cooking Oil for Frying

half teaspoon of iodized salt

Cooking Method

1. Saute' the garlic, onions, and red bell pepper using few drops of vegetable or cooking oil.  Avoid too much oil for the ground pork would produce oil which make it difficult to wrap it using the lumpia wrapper.

2. Then put the ground pork.  By doing so, we are sure that the meat is cooked well before putting it on the lumpia wrappers.

3. Remove it from heat then mix it with the finely chopped potatoes, carrots, and celery.

4. Let it cool down.  

5. Mix the remaining ingredients.

6. Put three tablespoons of the mix ingredients onto the lumpia wrapper and seal it with water.

Seriously - I'm not good in sealing lumpia wrappers with vegetables and meat.  Some are using a teaspoon of cornstarch with 1/4 cup of water as the sealer.

7. Fry it slowly until it'x golden brown.  Slowly frying of the lumpia makes it crispier.  Use a strainer to strain the excess oil from the spring rolls and enjoy it with a hot rice, puto, pansit bihon, pansit palabok or spaghetti :)  You could use banana catsup for dipping.