LUMPIANG SHANGHAI Recipe pang Negosyo with Costing

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often cheaper.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade dough

Rice paper is gluten-free, and homemade dough can be more economical.

cooking wine

🥗Healthier: white vinegar

💰Cheaper: apple cider vinegar

White vinegar adds acidity without alcohol, and apple cider vinegar is often less expensive.

Combine 1/4 cup oyster sauce and 1 medium size egg in a bowl and mix.

Sprinkle black pepper into the mixture.

Add 2 cloves of minced garlic and 1 whole minced white onion to the bowl.

Incorporate 1 small minced bell pepper and 2 medium size grated carrots.

Add 3 leaves of celery (or celery powder if unavailable) to the mixture.

Mix in 1 cup of breadcrumbs as a binder (optional).

Add 500 grams of ground pork and mix thoroughly using gloves.

Cover the mixture with cling wrap or cloth and marinate in the chiller for 1 hour.

After marinating, add salt to the mixture and mix well again.

Take a portion of the filling (about 1 tablespoon) and place it on a small lumpia wrapper.

Fold the sides of the wrapper and wet the edges with water to seal.

Repeat the process until all filling is used, resulting in about 42 pieces.

Heat oil in a deep skillet over low heat before adding the lumpia to prevent burning.

Cook until golden brown, adjusting heat to medium as necessary.

Drain excess oil on a cooling rack after frying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens