Lumpiang Shanghai Recipe Video
Ingredients
| Pork | 1 Pound, ground | |
| Garlic | 1 Tablespoon, minced | |
| Onion | 1 Small, finely diced | |
| Soy sauce | 1 1⁄2 Tablespoon | |
| Salt & pepper | To Taste | |
| Shaoxing wine | 1 1⁄2 Tablespoon | |
| Spring roll pastry | 24 Medium (6-inch square sheet cut into half diagonally to get 48 triangles) | |
| Thai chili sauce/Plum sauce | 1⁄2 Cup (8 tbs) (Sweet Thai chili sauce used as a dipping sauce) |
Nutrition Facts
Serving size
Calories 342 Calories from Fat 30
% Daily Value*
Total Fat 3 g5%
Saturated Fat 0.78 g3.9%
Trans Fat 0 g
Cholesterol 49.9 mg16.6%
Sodium 687.7 mg28.7%
Total Carbohydrates 53 g17.8%
Dietary Fiber 0.43 g1.7%
Sugars 9 g
Protein 20 g40%
Vitamin A 0.01% Vitamin C 3.8%
Calcium 1.5% Iron 5.4%
*Based on a 2000 Calorie diet
Directions
1. In a bowl season the pork with minced garlic, finely diced onion, soy sauce, salt & pepper and shaoxing Chinese cooking wine. Mix the mix so that all the ingredients combine really well into the meat and set it aside for about 15 to 20 minutes.
2. Lay the prepared spring roll pastry triangles on the table with the point away from us. Do one at a time. Spoon a tablespoon and a half of the meat filling to the bottom edge and make the filling into a uniform line at the bottom of the triangle. Then fold the 2 sides and roll it upwards tightly and seal the end with a little egg wash.
3. In a pan heat oil to about 350 F and deep fry the Lumpiang for a couple of minutes and they turn golden brown.
SERVING
4. Serve the Lumpiang with any dipping sauce of your choice like plum sauce or sweet Thai chili sauce.
Chef
