Pork & Shrimp Lumpiang Shanghai
Crispy, crunchy and savory, Lumpiang Shanghai will always have a special place in every Filipino feast! This thin fried spring roll did not originate from Shanghai, China, as its name suggests. The name came from an anonymous cook who thought of doing a different roll stuffed with other ingredients instead of the usual vegetables. Ground or chopped pork and shrimp make up the filling of this fabulous finger food. Dip it in catsup, sweet & sour chili sauce or vinegar and you are sure to end up reaching for more!
- oil for sautéing
- 1/2 medium-sized Napa cabbage, shredded or cut into strips
- 1 medium-sized carrot, cut into strips
- 1/2 medium-sized sweet onion, thinly sliced
- garlic, minced
- watercress, diced
- salt & pepper
- mushroom, thinly sliced
- 1/2 lb ground pork
- pumpkin spice
- green onions, thinly sliced
- 1 cup shrimp, shelled and chopped
- 2 eggs
- PAMANA garlic powder
- PAMANA soy sauce
- ginger, peeled and minced
- PAMANA lumpia wrapper
- Heat oil in a pan over medium-low heat.
- Add cabbage, carrots and onions to the pan along with a healthy pinch of salt. The salt will help draw out the liquid from the vegetables.
- Add the minced garlic and season with pepper. Continue stirring and cooking until vegetables are softened and translucent.
- Strain the vegetables and let cool or you can lay the vegetables on a sheet pan and let cool in the fridge, about 30 minutes.
- In a separate pan, sauté the mushrooms in canola oil. Season with salt and pepper. Once softened and wilted, strain the mushrooms and set aside.
- In a large bowl, combine pork, watercress, green onions, scallions, chopped shrimps, and a dash of pumpkin spice.
- Mix in garlic powder, soy sauce, ginger, sugar, salt and pepper.
- Add the cooked cabbage, carrots, onions, and mushrooms to the bowl.
- Add cornstarch and eggs then mix until well combined.
- Scoop a spoonful of filling onto the center of the lumpia wrapper. Spread the mixture out into a narrow roll, leaving an inch of space on each side.
- Fold the wrapper over the stuffing while carefully pushing it down.
- Brush raw egg wash along the edges to seal the lumpia wrapper.
- Firmly tuck in the edges on each side and roll until you form a tight lumpia.
- Place on a sheet pan and cover with a clean kitchen towel while you assemble the rest.
- Fill a large heavy-bottomed pan with oil to a depth of 2 inches.
- When oil reaches 350°F, fry the lumpia roll until crisp and lightly golden on all sides.
- Remove lumpia from the pan using a slotted spoon. Serve with your choice of dipping sauce such as banana catsup, sweet-sour chili sauce, spicy vinegar.