Lumpiang Shanghai recipe is practically a seasoned ground pork wrapped in a spring roll then fried.
I’m a proud PUPian (PUP Sta. Mesa) and I’ll always will. I even used to recommend this school to the graduating high school students I know. From private to public, I was shocked by the culture of hardships. However, those were also the moments when my eyes opened to reality.
During my times, the tuition for one semester will range from P400 to P500. Quite cheap, isn’t it? However, I knew people who still can’t afford that amount.
Another hardship that unleashed my frugal self is my allowance. Though I never had problems with my tuition, my allowance is small because we are not rich. A larger percentage of my everyday money will only go to my fare and will only be left with a few pesos for my food.
That’s why lumpiang shanghai is a nostalgic food for me. It’s my lifesaver. As far as I can remember, me and poor friends used to eat in a stall offering budget meals, which also includes shangsilog (shanghai-sinangag-itlog).
This post is about lumpiang shanghai recipe.
- 1/2 kilo ground pork, cleaned and drained
- 1 small carrot, peeled and finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 1 medium potato, peeled and finely chopped
- 1 egg
- 2 tablespoons flour
- Lumpia wrapper
- Salt and pepper to taste
- In a bowl, put all the ingredients (except the wrapper, of course) and mix well.
- Grab about two tablespoons of the mixture and wrapped it in the spring roll.
- Deep fry until golden brown.
- Serve and enjoy.
- Me, I used to cook a little of the mixture so I can taste it. Then, I’ll just adjust. If it’s salty, it’s better to add more ground pork.
- Adding water will result in a lapsed wrapper. So, avoid doing that.