Recipes

Guinness Lumpiang Shanghai

paired with Guinness Extra Stout

Recipes & Pairings

Guinness Lumpiang Shanghai

Created by Chef Barb Batiste
Prep time
25 Mins
Cooking time
10 Mins
Serves
4-6

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.

Ingredients

1 pound ground chicken or pork

1/2 cup green onions, finely chopped

1 can (8 ounces) water chestnuts, drained and finely chopped

1 medium carrot, peeled and shredded

3 cloves garlic, peeled and minced

1 tablespoon soy sauce

1 teaspoon salt

1/2 teaspoon ground black pepper

20 pieces spring roll wrappers

Vegetable Oil

Prep time
25 Mins
Cooking time
10 Mins
Serves
4-6

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.



1. Combine all filling ingredients in a bowl. Mix well.

2. Scoop around 1 to 1 1/2tablespoons 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.

3. Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.

4. Remove from the pot. Let excess oil drip. Serve.

5. Share and enjoy!