Lumpia Shanghai with Michael's Home Cooking

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in fat.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade dough

Rice paper is gluten-free and lighter.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but can be pricier.

Start by cracking an egg into a bowl and whisking it a little.

Add 1 pound of pork to the bowl.

Add 1/2 cup of chopped shrimp.

Add 1 cup of bamboo shoots from a can.

Chop and add 3 green onions.

Add 1 tbsp of soy sauce.

Add 1 tbsp of sesame oil.

Add 1 tsp of salt.

Add 1 tsp of sugar.

Add about 1/4 tsp of pepper.

Add 1/2 cup of diced mushrooms.

Mix all the ingredients together.

In a pot over medium heat, combine 1/4 cup of white vinegar, 1/2 cup of water, and 1/4 cup of sugar.

Add 1/4 tsp of salt and some chili flakes to the pot.

Add 1 cup of strawberries and let the mixture come to a boil.

Simmer the sauce for about 5 minutes until the strawberries aroma fills the room.

Stir in a cornstarch mixture made from 2 tbsp of cornstarch and about 4 tbsp of water.

Let the sauce sit for about 1 minute before pouring it into a bowl.

Prepare a plate with wax paper and spray it with cooking spray to prevent sticking.

Take a spring roll wrapper and paint two sides with egg white mixed with a little water.

Spoon about 3 tablespoons of filling onto the wrapper and roll it up tightly.

Heat oil in a deep frying pan and fry the lumpia, adding about 5 at a time.

Fry until they float and stay on the surface for about 30 seconds to 1 minute.

Serve the fried lumpia with the sweet and sour sauce or preferred dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens