Shanghai Rolls

Makes 2 servings

Prep Time 5 - 8 minutes

Cooking Time 10 - 15 minutes


  • 1 pc onion, chopped
  • 2 pcs garlic cloves, chopped
  • 2 pcs carrots, diced
  • 3 sticks celery, chopped
  • 2 packs lumpia wrapper
  • 2 tsps cooking oil
  • To taste salt
  • To taste pepper

   Sweet and Sour Sauce:

  • 4 tbsp brown sugar
  • 2 1/2 tbsp catsup
  • 1/2 tsp vinegar
  • 1/2 tsp soy sauce
  • 2 tsp cornstarch, dissolved in water


  1. Sauté onions and garlic in a saucepan until it softens. Add the CDO SKINLESS LONGGANISA, carrots, and celery. Cook thoroughly and then adjust seasoning. Turn off heat.
  2. Get ample longganisa and vegetable mixture and wrap using the lumpia wrapper.
  3. Heat cooking oil in a deep fryer. Deep fry the lumpia for about 5 minutes.
  4. Drain excess oil and then transfer to a serving plate.
  5. For sauce: Combine sugar, catsup, vinegar, and soy sauce in a bowl. Once thoroughly mixed, pour into a heated saucepan and bring into a boil.
  6. Pour in cornstarch diluted in water then continue stirring until the texture becomes thick.
  7. Turn off the heat. Transfer sauce into bowl and then serve.

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