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GUINNESS LUMPIANG SHANGHAI

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A popular version of egg rolls in the Philippines, paired with Guinness Extra Stout.”

Chef Barb Batiste is a Los Angeles-based chef that draws inspiration from her Filipino heritage. Her take on Lumpiang Shanghai, a version of an egg roll popular in the Philippines, is made with authentic flavors reminiscent of her mom’s home cooking. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.
Featured Beer:
GUINNESS EXTRA STOUT
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Flavour Series Recipes
Flavour Series
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Difficulty
Medium
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Prep Time
25 mins
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Serves
4-6

Ingredients

Method

Combine all filling ingredients in a bowl. Mix well.
Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped.
Heat oil in a cooking pot. Deep fry lumpia on medium heat until it floats.
Remove from the pot. Let excess oil drip. Serve.
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