Shanghai Rolls (Lumpiang Shanghai)


250 grams ground beef
250 grams ground pork
2 tablespoons light soy sauce
1 teaspoon salt
4 teaspoons rice wine
2 teaspoons sugar
4 tablespoons cornstarch
1/2 cup carrots grated
1/2 cup celery chopped
1/2 cup singkamas (Jicama or Turnip in other terms) chopped
2 tablespoons onion chopped
6 cloves garlic grated
1 package of Spring Roll Wrapper (large)
some oil for frying
For the sauce:
1 1/2 cups water
4 tablespoons sugar
4 tablespoons vinegar
4 tablespoons ketchup
1/2 teaspoon salt
2 tablespoons light soya sauce


In a bowl put ground beef and ground pork,mix them together then add the following ingredients:light soy sauce,salt,rice wine.sugar,ground white pepper and cornstarch.
Mix them well and add the second batch of ingredients:carrot,turnip,celery,onion,garlic and egg.
Again mix well and make sure its well combined.Set aside in the fridge for 30 minutes.
Then proceed to make rolls.Cut each roll into the size you prefer and fry them (by batches) in hot oil.Serve with dipping sauce.
How to make the sauce:
In a saucepan combine all the ingredients.
Once it boils,turn the heat to simmering mode.
Keep on stirring and cook according to your desired consistency.


Let me tell you how I make my Shanghai Rolls st home.I love to do it because it is very easy and I can freeze them too so that anytime I need it, I can just thaw and cook.But the most exciting part of this is how you make the sauce or dipping.You see the sauce or dip matters to us.You wont really enjoy these rolls if you havent got the best dip for it.Children may not realize it but for older people like me, I need a very good dipping sauce and please I prefer the homemade one.I bet many will agree with me.


20 servings


Monday, April 18, 2011 - 2:12am


Related Cooking Videos