Lumpiang Shanghai

Lumpiang Shanghai is the fried pork lumpia in Vanjo Merano’s selected recipe. A thin wrapper encloses ground pork, minced onion and carrot, parsley, garlic powder and ground black pepper, with eggs binding the filling.

The pork and vegetables are mixed with the seasonings and two eggs. Merano includes sesame oil for flavour and permits it to be omitted; a small piece of filling can be fried and tasted before the rolls are formed.

A spoonful of filling spreads in a line near a wrapper edge. The sides fold over it and the wrapper rolls tightly around the mixture, with a separate beaten egg brushed onto the far edge to seal it.

The rolls are deep-fried in batches until golden, then lifted out so excess oil can drain. Merano serves this fried version hot, with a crisp wrapper around the pork filling.

He offers sweet-and-sour sauce, banana ketchup and spiced vinegar as separate dipping options. White rice can accompany the rolls, while his family also enjoys the well-seasoned lumpia without a dipping sauce.