Lumpiang Shanghai is one of the favorite finger food of the Filipino. This could be our main dish for today's fiesta. Yes! Today is our town fiesta. Lots of food but I don't want to eat if it's already in front of me.hehehe.
My INGREDIENTS:
1kL. ground pork
3pcs big onion, minced
1 gloves garlic, minced
3pcs. Big carrot, grated
2pcs. medium singkamas, grated
4 tbsp minced kinchay
1/2kL. shrimp, peeled, deveined and chopped
3pcs egg
3 sachets 8G Ginisa mix
2 tsp freshly ground black pepper
3 tsp sesame oil
100-150 pcs medium lumpia wrapper
3 tbsp all- purpose flour, mixed with 3 tbsp of water
3 liters vegetable oil, for deep frying
Procedure:
First, Combine ground pork, onion, garlic, carrot, singkamas, kinchay, shrimp and egg in a large bowl. Season with Ginisa mix and pepper. Add sesame oil and then Mix well.
Second, Place 1-2 tbsp of the filling on the lumpia wrapper, fold, tuck the sides, roll and seal with flour and water mixture. Assemble the rest of the mixture and lumpia wrapper.
Third, Ready to cook.
Preheat oil over medium heat and deep fry for 2-3 minutes only or until golden brown color has reached. Drain in a paper towels to remove excess oil before serving.
Thank you 😊
Hope you enjoy my recipe..
