RCI-SN.002.0195.001
Lumpia Shanghai
A recipe all Filipinos are proud of! Lumpia (Shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as side dish or appetizer.
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Combine ground pork, ground beef, finely chopped onion, grated carrot, soy sauce, black pepper, garlic powder, and salt in a large mixing bowl. Mix thoroughly until all ingredients are evenly distributed.
2
Lay a spring roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you).
3
Place approximately 2 tablespoons of the meat mixture in the center of the wrapper, leaving a ½-inch border on all sides.
4
Fold the bottom corner of the wrapper tightly over the filling, then fold the left and right corners inward, tucking them under slightly.
5
Roll the wrapper firmly toward the top corner, pressing gently to seal as you roll. Moisten the top corner edge with water and fold it down to seal completely.
6
Repeat the filling and rolling process with the remaining wrappers and meat mixture.
15 minutes
7
Heat oil for frying in a deep pot or wok to 350°F (175°C), or until a small piece of wrapper sizzles immediately when dropped into the oil.
8
Working in batches to avoid overcrowding, carefully place lumpia into the hot oil seam-side down.
9
Fry for 2–3 minutes until the wrapper is golden brown and crispy, turning occasionally with tongs or a slotted spoon for even cooking.
3 minutes
10
Transfer cooked lumpia to a paper towel-lined plate to drain excess oil.
11
Serve lumpia hot with vinegar-based dipping sauce or sweet and sour sauce on the side.