Longanisa Lumpiang Shanghai
Filipino egg roll with sweet sausage.
Prep Time15 mins
Cook Time12 mins
Keyword: egg roll, lumpia
Servings: 6 people
Author: Vanjo Merano
- 1 ½ lb. ground pork
- 2 pieces longanisa
- 1 piece Knorr Pork Cube
- 1 piece carrot minced
- ¾ cup green onion chopped
- ¾ cup singkamas minced
- 1 piece onion minced
- ¼ teaspoon garlic powder
- 1 piece egg
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 20 pieces lumpia wrapper
- 2 cups cooking oil
Sweet and Sour Sauce:
- 4 tablespoons sugar
- ¼ teaspoon soy sauce optional
- 2 1/2 tablespoons tomato ketchup
- 1/3 cup white vinegar
- 1 teaspoon cornstarch dissolved in 7 teaspoons of water
Combine ground pork and longanisa. Add carrot, onion, singkamas, and green onion. Season with garlic powder, salt, and ground black pepper. Mix well.
Grate a piece of Knorr Pork Cube using a cheese grater. Add egg. Mix until all ingredients are well blended.
Scoop a tablespoon of mixture. Place it on a piece of lumpia wrapper. Secure the filling by wrapping. Note: see video below for guidance.
Heat oil in a deep pot or deep fryer. Deep-fry the lumpia for to 12 minutes using medium heat (320F).
Once the lumpia turns golden brown, remove from the fryer. Set aside.
Make the sweet and sour sauce by combining sugar, ketchup, soy sauce, and vinegar in a pot. Apply heat and boil. Pour cornstarch and water mixture. Stir until thick. Set aside.
Arrange the lumpia is a serving plate. Serve with sweet and sour sauce. Share and enjoy!
Calories: 450kcal | Carbohydrates: 17g | Protein: 21g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 918mg | Potassium: 473mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1895IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg