Shanghai rolls (lumpiang shanghai)

8 servings
45 min
20 min


Number of serving: 8
250 grams ground beef

250 grams ground pork

2 tbsp light soy sauce

1 tsp salt

4 tsp rice wine

2 tsp sugar

1 tsp ground white pepper

4 tbsp cornstarch

1/2 cup carrots grated

1/2 cup celery chopped

1/2 cup singkamas ( Jicama or Turnip in other terms) chopped

2 tbsp onion chopped

6 cloves garlic grated

1 large egg

1 pack of Spring Roll Wrapper ( large)

some oil for frying

For the sauce:

1 1/2 cup water

4 tbsp sugar

4 tbsp vinegar

4 tbsp ketchup

1/2 tsp salt

4 tbsp cornstarch diluted in 4 tbsp water

2 tbsp light soya sauce

1 tsp dried chili flakes


  • 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.



georgina_m2014, 28/08/2014


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It,s help to me for my project... more garnish for the presentation

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mullally51, 19/04/2011

Great recipe. I plan to try this soon.

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