I’m not a person who really knows how to cook and have less knowledge about cooking. I have the willingness to learn and if I have the chance I want to invent or innovate a recipe : ) I love watching my mother when she's cooking and I learned this recipe from her. When I was a kid (up to now), I really love Shanghai rolls, its crispy wrapper, and tasty meat. That’s why I asked my mother to teach me how to cook this recipe, it is very quick and easy to prepare so let me share with you guys how to cook the deep fry shanghai roll.
Lupia Shanghai are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lumpia 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.
In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia.
Lumpiyang Shanghai this meat-laden, fried type of lumpia is filled with ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. It 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 in diameter and approximately 4-6 inches in length. However, most restaurants and street vendors often serve lumpia shanghai in smaller diameters, typically one-half to three-quarter inches, and is served with a spicy sauce instead of a sweet and sour sauce.
Ingredients:
1 lb minced pork
2 minced carrots
1 onion minced
1 minced celery
1 minced potato
2 eggs
35 -60 pcs shanghai wrapper
1 ginisa mix or little salt
1/4 teaspoons ground black pepper
Instruction
- In one bowl combine the ground pork, minced onion, carrots, celery, potato, raw eggs, pepper and ginisa. Mix well.
Separate the wrapper into individual.
Put the meat mixture in the middle of the wrapper 1 1/2 tablespoon, fold, tuck the sides, roll and seal the pointed edge with a little water. Repeat this steps until the mixture is consumed.
In pan preheat with 1 inch of oil over medium heat. And deep fry the shanghai by batches until they turn golden brown and crispy.
Place on a paper towel to drain the excess oil. Serve with a dipping it's either plain ketchup or sweet and sour sauce.
Preparation time: 30 mins
Cooking Time: 30 mins
Total Time: 1 Hour
