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Wednesday, December 26, 2012

Simple Lumpiang Shanghai






This dish is very easy to prepare, economical and delicious. Good for big family events. Every time my family is planning for a big family event or gathering, I always suggest lumpiang shanghai to be put in the list because it is budget friendly and ever body liked it.


Ingredients:
1/2 kilo ground pork
30 spring roll wrappers
1 onion ( minced)
4 cloves garlic ( minced)
1 medium size carrot ( minced)
1 large size potato ( minced)
salt and pepper to taste
GROUND PORK, CARROT AND POTATO
Procedure:
1. Mix all the ingredients except the wrapper :D

  2. In a wrapper put a tablespoon of the mixture then spread evenly and wrap well.
3. After wrapping fry it until golden brown. ( fry in a moderate heat so that the meat inside will be cooked gradually and to avoid burning the wrapper).

 4. Serve it with your favorite sauce.
-

18 comments:

  1. AnonymousMay 2, 2013 at 4:52 AM

    So you don't cook the meat before frying? --hidez^_^

    ReplyDelete
  2. MelyMay 2, 2013 at 11:07 AM

    no need to cook, but some people cook it, for me the taste is better if it is uncooked. With the right heat in cooking it, the center will be cooked. sorry its only now i saw this comment.

    ReplyDelete
  3. AnonymousAugust 7, 2013 at 10:38 AM

    i think Mely uncooked really is the best, so it won't suck up some oil.. :)

    ReplyDelete
    Replies
    1. melyAugust 7, 2013 at 10:46 AM

      Yeah and you can feel the freshness in every bite :-)

      Delete
  4. AnonymousSeptember 16, 2013 at 12:24 PM

    Hi Mely, I tried and I love it!!! I make 2 or 3 dozen and I freeze them. I 've having them every time I crave lumpia. Your recipe is better than store bought. Thank you for sharing. ^_^ hidez

    ReplyDelete
    Replies
    1. melySeptember 17, 2013 at 1:47 PM

      Thanks for dropping by Hidez, I appreciate your feedback.

      Delete
  5. UnknownSeptember 25, 2013 at 5:46 PM

    Why does it has flour ?

    ReplyDelete
    Replies
    1. melySeptember 25, 2013 at 6:02 PM

      for a good texture, it served as a binder for the ground meat.

      Delete
  6. AnonymousMarch 27, 2014 at 7:42 AM

    Hi mely! Just want to ask if what's the secret in frying the lumpia like kasi yong sa mga resto hindi sya nagsasag even ilang hrs ng naluto. ..tanxs

    ReplyDelete
  7. AnonymousMarch 27, 2014 at 7:42 AM

    Hi mely! Just want to ask if what's the secret in frying the lumpia like kasi yong sa mga resto hindi sya nagsasag even ilang hrs ng naluto. ..tanxs

    ReplyDelete
  8. UnknownAugust 16, 2014 at 8:44 PM

    Panu po flour sinama na sa karne nung hinalo lhat ? ssD po

    ReplyDelete
  9. melyAugust 17, 2014 at 2:07 AM

    @ anonymous para po hindi magsag ang lumpia dapat mahigpit ang pagkabalot walang hangin , then pag fry dapat crispy bago hanguin.

    @ Andreana oo sinama na paghalo lahat.

    ReplyDelete
  10. CharmthoughtsOctober 19, 2014 at 7:59 AM

    https://www.facebook.com/jcfoodcraze

    ReplyDelete
  11. AnonymousDecember 4, 2014 at 8:12 AM

    Hi you dont put egg on it?

    ReplyDelete
  12. UnknownDecember 9, 2014 at 7:33 PM

    What is a good dipping sauce for these?

    ReplyDelete
    Replies
    1. melyDecember 9, 2014 at 11:30 PM

      in a 1/2 cup vinegar, put 4 cloves of minced or crushed garlic, salt and pepper, mix well then you can add chili, and that is ready to dip this :-)
      or simply dip it in ketchup

      Delete
  13. AnonymousDecember 15, 2014 at 7:15 AM

    you don't add flour

    ReplyDelete
    Replies
    1. melyDecember 15, 2014 at 4:34 PM

      Sometimes I add flour sometimes I don't, but it is good if you do not add flour the lumpia is softer and not starchy dry.

      Delete