A standard fare during fiestas and family occasions. This is a very basic version of this dish. I  will be featuring other lumpia recipes in the coming weeks.

Lumpiang shanghai filling varies per cook. In this version of lumpiang shanghai, I used the most common ingredients. Other possible ingredients that can be added to the filling are chopped shrimp, ground beef and raisins. I encourage you to add your own personal touch to your version of lumpiang shanghai.

Procedure :

1. Sautee onion and garlic in cooking oil.

2. When onion becomes translucent, add
ground pork, ground pepper and chopped celery. Stir well until pork is well done.

3. Add grated carrots and keep stirring until meat and carrots are mixed thoroughly.

4. Add soy sauce and continue mixing.

5. Add 1/2 cup stock or water. Set fire to lowest and let mixture simmer. Do not let the mixture dry out.

6. Check if carrots are cooked and adjust saltiness.

7. Once carrots are done, turn off heat and set aside.

8. Once mixture is cool, prepare lumpia wrapper and a cup of water.

9. Put 1 1/2 tablespoon of mixture in the wrapper, spread lenght wise.

10. Roll wrapper tightly around the filling mixture taking care not to tear the wrapper.

11. Moisten the last 2 inches of wrapper to make the wrapper stick and prevent it from unraveling.

15. Let oil drain from the cooked lumpia, use paper to absorb excess oil.

16. Cut cooked lumpia into 3 inch pieces and serve with a sweet and sour sauce or ketchup.

Lumpiang shanghai is best served warm and crunchy. It should be consumed immediately after the excess oil is drained. Uncooked lumpia can be stored in the freezer. Make sure that they do not get wet.

Until next time.