Makes 90 pieces
Meat » Starters » Filipino recipes
Recipe Language : English
In a bowl, combine ground pork with 1 pouch Mama Sita’s Fried Spring Roll Seasoning (Lumpiang Shanghai) Mix , carrots, onions, spring onions and beaten egg. Mix well.
Scoop one tablespoon of the mixture onto a medium-sized spring roll wrapper. (approximately 8 inches in diameter) and roll tightly.
Seal the edges with water or egg whites.
Cut in half and dip both ends in some flour.
Fry in hot cooking oil until golden brown and drain.
Serve with Mama Sita’s Sweet Chili Sauce or Mama Sita’s Bottled Sweet and Sour.
WHAT IS LUMPIANG SHANGHAI (Chinese Spring Rolls)?
Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lunpia (Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for popiah. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.
Lumpiang Shanghai is a fried type of lumpia filled with ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. They may sometimes contain green peas, cilantro (Chinese parsley or coriander) or raisins. Both lumpiyang shanghai and the sweet and sour sauce are served, which attests to the Chinese influence. This variety is by standard an inch (2.5 cm) in diameter and approximately 4-6 inches (10-15 cm) in length. However, most restaurants and street vendors often serve lumpia shanghai in smaller diameters, typically one-half to three-quarter inches (12 to 20 cm), served with a spicy sauce instead of a sweet and sour sauce. http://en.wikipedia.org/wiki/Lumpia
Recipe Name : LUMPIANG SHANGHAI (Chinese Spring Rolls)
Recipe Chef Name : Mama Sita's
Recipe Course : Starters
Recipe Type : Meat
Recipe Cuisine : Filipino recipes
Recipe Diet :
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