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Lumpia (Shanghai Version)

4

0 min

Lumpia (Shanghai Version)

Lumpia (Shanghai Version) Photo 1

Time

0 min

Serving

20 persons

Calories

262

Rating

4.00★ (129)

Cuisine

Author: Victoria Buriak
Lumpia Shanghai is a smaller, meatier type of egg roll that we Filipinos are very proud of! You could use pork, beef, or both. It's a very easy and yummy recipe that's great as finger food. We serve these spring rolls with sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Ingredients

  • ground pork: 1 pound
  • ground beef: 1 pound
  • medium onion: 1 piece (chopped)
  • carrot: 1 piece (grated)
  • soy sauce: 0.25 cup
  • salt: 2 Tbsp
  • ½ tablespoons garlic powder: 1 piece
  • ½ teaspoons black pepper: 2 piece
  • spring roll wrappers: 1 pack (16 ounce pack)
  • water: 0.25 cup (or as needed)
  • ½ quarts oil for frying: 1 piece

Metric Conversion

Stages of cooking

Lumpia (Shanghai Version) Photo 21
Lumpia (Shanghai Version) Photo 32
Lumpia (Shanghai Version) Photo 43
Lumpia (Shanghai Version) Photo 54
  1. Combine ground pork, ground beef, onion, and carrot in a large bowl; mix well with hands. Gradually blend in soy sauce, salt, garlic powder, and pepper until incorporated.
    Lumpia (Shanghai Version) Photo 2
  2. Working one at a time, lay a wrapper on a flat surface with a corner pointing at you. Place about 2 tablespoons filling in a line, no thicker than your thumb, across the center of the wrapper. Moisten the edges of wrapper with water. Fold the bottom edge of wrapper snugly over filling. Fold in the left and right sides of wrapper towards the center. Roll up tightly to seal in filling.
    Lumpia (Shanghai Version) Photo 3
  3. Heat oil in a deep fryer or heavy skillet to 375 degrees F (190 degrees C).
    Lumpia (Shanghai Version) Photo 4
  4. Working in batches, fry lumpia in hot oil, turning once, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Cut lumpia in half, or serve as-is with dipping sauce.
    Lumpia (Shanghai Version) Photo 5

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