One of my favorite pulutans is Lumpiang Shanghai with Sweet chili sauce. It's crisp, can be really, really flavorful depending on the spices and herbs you'll put in and it's perfect for a pica-pica. It can also be economical sa mga handaaan tulad ng Birthday parties, Fiesta, Binyag at kung anu-ano pa. Imagine with just a kilo of ground pork (and a ton of extending agents) you can feed a whole platoon of bisita sa handaaan. You know us Filipinos, inimbita na, nag-imbita pa! ( I know someone who has eight children and they're always present sa mga handaaan ng clan namin...AT, NAGSASAMA PA NG MGA PAMANGKIN HA!) Lugi talag ang nagpahanda lalo na kung sa Jollibee ginanap ang party!)
I made a little innovation to the usual Lumpiang Shanghai that we serve. Instead of serving it in the usual 4-inch rolls, I cut it in half-inch bite size pieces. Easier to cook and can look a lot!
You know how to make it so come on, have some Shanghai bites in your life! Here's a little tip: don't overcrowd the pan so it will be crispier and more manageable to achieve the golden brown color you desire. Also, make sure that the oil temperature is consistent all throughout the cooking process. Don't lower the heat towards the end of cooking so the shanghai bites or anything you are frying, for that matter will not soak up the oil and sag. AND... always drain in paper towels!
For the sauce, mix together 1/2 cup cane vinegar, 1/4 cup sugar, 1 tsp salt and pepper, 1 tbsp crushed garlic, 1 minced onion, 1 tsp grated ginger, 2 tbsp ketchup, 1/4 cup water, 3 red hot chili pepper and 2tsp cornstarch in a saucepan. Whisk until cornstarch is completely dissolved then cook over medium heat until it boils and thickens.