This recipe was given to me by my friend's wife. She's into healthy food and anybody who wants tasty and healthy food should try this. Everyone enjoys the lumpiang shanghai, even my non Filipino friends and relatives. This better version of the "lumpiang prito" or lumpiang shanghai is really healthy, because it has more veggies that meat.
2 lbs Ground chicken or turkey
2 onions, minced
2 big carrots, shredded
3 bunches of green onions, chopped
finely sliced soaked fungus mushrooms (I didn't have it last time)
2 small bundles of vermicelli (sotanghon), cooked, cut in small strands & drained
3-4 tablespoons soy sauce cup soy sauce
1 tablespoon nuoc mam (patis)
1/4 tsp white pepper
1 tbsp cooking oil
2-50 sheets medium size lumpia wrapper
Heat oil in pan and saute the onions (until transparent), add mushrooms then ground meat and condiments. Let liquid evaporate.
When meat is done, add carrots and green onions (don't over cook).
Put cooked mixture in a bowl and add the cooked vermicelli. Mix well.
Roll a tablespoon of mixture in the lumpia wrapper. Deep fry the rolls.
Put rolls in a platter and serve with romaine lettuce, mint, green onions and lumpia sauce (commercial sweet sour sauce from asian market) or homemade sauce,
Homemade sauce:
One part patis
One part lemon
one part vinegar
one part water
add little sugar, chili sauce & small amt of grated carrots
Actually the recipe seems to have less meat in relation to the amount of veggies and vermicelli but it just turns good that way.
You can prepare the lumpia ahead of time and freeze them.
If frozen, don't thaw - cook straight in hot oil.
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