Cut the roll into three pieces of approximately three inches each using scissors or a knife. Add about 2 inches of oil to a heavy-bottomed saucepan and heat to 325 F. Add the rolled lumpias to the oil. Cook each batch for three to four minutes. The rolled lumpias should be golden brown with a crisp outer layer.
Lumpiang Shanghai, also called lumpia Shanghai, or lumpia for short, is a version of Filipino spring rolls with a moist meaty filling of ground pork, garlic, onions, carrots, and soy sauce, and an extra fried outer layer.Lumpiang Shanghai Recipe Preparation Filipino spring rolls and sweet and sour dip. The Pinoy Version of spring roll typically consists of different kinds of vegetables, minced meat, and seasoning. Some put tofu and sweet potato in their lumpiang shanghai recipe but if there's one thing that makes it special, it's the wrapper.Home Recipes How to Cook Lumpiang Shanghai Lumpia or Lumpiang Shanghai is a Filipino egg roll dish. The filling or meat mixture is mainly composed of ground pork, minced carrots, and minced onion. Spices and seasonings are added into the mixture. It is then wrapped and rolled individually in thin flour sheets known as lumpia wrappers. Fold side ends of the sheet inward and roll tightly into a log about 3/4-inch thick and 5-inch length. Wet the pointed edge of the wrapper with a dab of beaten egg to completely seal. Repeat with the remaining mixture. (for proper way, see video). Heat the cooking oil in a deep fryer. Deep fry the lumpia for 10 to 12 minutes. PGqiR.