Lumpiang Shanghai ist die philippinische Version einer Frühlingsrolle, die außen knusprig ist und normalerweise mit Hackfleisch, Karotten, Zwiebeln, Knoblauch und Austernsauce gefüllt und mit einer Dip-Sauce auf Essigbasis serviert wird. Ich habe sie zum ersten Mal auf den Philippinen probiert und war absolut begeistert.
Category
Snack
Servings
6
Prep time
30 minutes
Cook time
10 minutes
The Lumpiang Shanghai is the Filipino version of a spring roll which has a crispy pastry on the outside and is usually filled with ground pork, carrots, onions, garlic, and oyster sauce, served with a vinegar based dipping sauce. I first tried them in the Philippines and absolutely loved them. Here's how you can make them at home.
Ingredients
- 1 carrot, finely grated
- 1 red onion, finely diced
- 5 cloves garlic, finely grated
- 2 eggs
- 500g (1.1 lbs) pork mince
- 3 tbsp flour
- 2 tbsp oyster sauce
- salt and white pepper, to taste
- 1 packet spring roll wrappers
- peanut oil, for frying
- Chinkiang Vinegar, for dipping
Directions
In a large bowl, thoroughly mix together the pork mince, grated carrot, diced onion, grated garlic, eggs, flour, oyster sauce, and a pinch of salt and white pepper according to taste.
Take a spring roll wrapper and place approximately 70-80g (2.5-2.8 oz) of the pork mixture at one end, positioned diagonally. Fold the sides towards the centre over the filling, then roll tightly. Use a small amount of flour-water slurry to seal the edges.
- Heat the peanut oil in a deep fryer or a large, deep pan to a temperature of 175-180°C (347-356°F). Fry the spring rolls for 8-10 minutes, or until golden brown.
- Serve hot with Chinkiang Vinegar as a dipping sauce.
Recipe video
Recipe notes
Make sure you do the vinegar based dipping sauce, it really makes the dish.
