Sharing with you all my lumping shanghai recipe. I’ve only done this dish twice ever since I got married. It was my mom who had the best lumping shanghai that I’m still trying to copy. LOL
1/2 kilo ground pork, 1 medium sized carrots minced, 1 medium sized onion minced, 3 cloves garlic minced, 2 tbsp. soy sauce, 2 tbsp. flour, 1 egg (will explain what the other egg is for later), lumpia wrapper, salt & pepper to taste. You can opt to add spring onions and even radish as extenders.
Step 1: Mix all the ingredients except for the lumpia wrapper that is.
And I have my little sous chef to help me mix.
Step 2: Gently lay down meat on top of the lumpia wrapper. Layer it so in a line as shown in the photo. The roll it over to wrap the meat around the wrapper. Crack an egg and separate the white from the yolk. Use the white as glue and brush it over the edge of the wrapper before rolling it to close.
Step 3: Fry it and turn all sides til golden brown.
Viola! Gabbie actually loves finger food and this one included.
This is one dish that you can make and keep in your freezer for a few weeks. It’s definitely one of our “emergency food” in times where I cannot cook for my family. Which reminds me, I need to make a fresh new batch to stock since I need recovery time after I give birth.