Lumpiang Shanghai


  • 250 grams pork, use ground lean pork
  • 100 grams shrimp, minced
  • 1/2 tablespoon garlic, minced
  • 1 medium onion, minced
  • 1 small carrot, diced
  • 1 small jicama (singkamas), diced
  • 1 stalk celery, diced
  • 4 stalks kinchay (parsley), minced
  • 1 egg
  • salt
  • lumpia wrapper
  • oil, for frying
  • 1/4 cup brown sugar
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 tablespoon flour
  • 2 to 3 tablespoons water


  •  Mix all the ingredients (except the lumpia wrapper and oil) together very well in a bowl.
  • Wrap mixture in lumpia wrappers.
  • Heat oil. Fry lumpia until golden brown and serve while hot with sweet and sour sauce.
  • Make sweet and sour sauce:  Place brown sugar, vinegar, salt, and water in a non-aluminum saucepan. Stir only when it begins to boil. Reduce heat to a simmer, add slurry made of flour and water, and mix continuously until a smooth sauce is achieved. Depending on the flour you use, you may need a little more or less of the slurry. Add a little at a time until you get the desired consistency.

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