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Lumpia (Shanghai version)
SUBMITTED BY:
MINKCHAN
PHOTO BY:
JOSEPHINE
"A recipe I know 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 finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!"
RECIPE RATING:
Read Reviews
(41)
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PREP TIME
1 Hr
COOK TIME
20 Min
READY IN
1 Hr 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound ground pork
1 pound ground beef
1 medium onion, finely chopped
1 carrot, grated
1/4 cup soy sauce
2 1/2 teaspoons black pepper
1 1/2 tablespoons garlic powder
2 tablespoons salt
1 (16 ounce) package spring roll wrappers
1 1/2 quarts oil for frying
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DIRECTIONS
In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
FOOTNOTES
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS
Reviewed on Jan. 25, 2004 by
Navy_Mommy
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Navy_Mommy
Jan. 25, 2004
I love lumpia, but can't find it where I live now. So finding this recipe was great. I used all beef because I forgot to buy the pork, but it was still good. The extra salt is not needed at all. I cooked some when fresh and froze the rest. They work great when fried after being frozen. Just put in hot oil without thawing. Next time I may try adding some veggies to the mix for some variety. These are a lot of work but so worth the time and effort.
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20 users found this review helpful
I love lumpia, but can't find it where I live now. So finding this recipe was great. I used...
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Reviewed on Aug. 15, 2007 by
LYNETTE914
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LYNETTE914
Aug. 15, 2007
This recipe is great, but there is no need for the additional salt because the soy sauce has a lot of sodium. Also, if you like garlic, use fresh crushed garlic instead. I tend to use ground beef instead of ground pork because the ground pork takes longer to cook, and when I make a huge batch of these, I don't have time to make sure the pork is cooked well and at the same time the lumpia wrapper is not burnt! My extra ingredient that gives the taste a special twist is to use sesame oil too. I use sesame oil that's more an asian style, and it has a strong scent, but a lot of people will say it tastes good and ask what that extra ingredient is. I also add an egg as well. This recipe is good w/sweet and sour sauce or w/soy sauce and a little vinegar for dipping.Another good sauce to eat with this is Thai sweet chili sauce for a little hint of spice.
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11 users found this review helpful
This recipe is great, but there is no need for the additional salt because the soy sauce has a...
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Reviewed on Oct. 14, 2003 by MINKCHAN
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MINKCHAN
Oct. 14, 2003
It was a hit at my husband's pot luck party! They all loved it! I used ground pork and it tasted terrific!! I made another batch for the house, I used ground beef it wasn't as great. I suggest using ground pork. Also, I'd add about 1 tbs of onion powder and maybe 1 tsp of msg. Lessen on the black pepper..maybe just a 1 tsp. 2 1/2 is just way way too much.
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10 users found this review helpful
It was a hit at my husband's pot luck party! They all loved it! I used ground pork and it...
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Reviewed on Jan. 25, 2004 by
Todd
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Todd
Jan. 25, 2004
Great recipe!! My room mate bought me a pastry bag to squeeze out the mix, it saves alot of time. I also quater the warpers to make them bite size.
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9 users found this review helpful
Great recipe!! My room mate bought me a pastry bag to squeeze out the mix, it saves alot of...
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Reviewed on Jan. 25, 2004 by WDWIND1
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WDWIND1
Jan. 25, 2004
I left out the added salt completely, added garlic and they were great. I divided the mixture in half and added ginger and shredded carrots to one half of it for a variety. The smaller egg roll wrappers make far more than 20 servings, depending on the size of the serving. Next time I will use less hamburger and more pork. The hamburger flavor overpowered the pork. Excellent base recipe to start from. Thanks.
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8 users found this review helpful
I left out the added salt completely, added garlic and they were great. I divided the mixture...
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Reviewed on Jan. 25, 2004 by AJAARSMA
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AJAARSMA
Jan. 25, 2004
My Filipina finance loves this recipe! Be very careful with the salt though, if you use what the recipe says it will turn out extremely salty... The salt that is in the soy sauce is already enough.
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8 users found this review helpful
My Filipina finance loves this recipe! Be very careful with the salt though, if you use what...
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Reviewed on Dec. 7, 2003 by MAMABEAR68123
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MAMABEAR68123
Dec. 7, 2003
This recipie is great. It is just like the ones the ladies in the kitchen (all Filipinos) make for our work pot-lucks. I had a request from a fellow co-worker to create a chicken version. Through not authentic, diced chicken with just an added drop of seseme seed oil, cooked just like the rest of the recipe, was great.
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8 users found this review helpful
This recipie is great. It is just like the ones the ladies in the kitchen (all Filipinos)...
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Reviewed on Jan. 25, 2004 by RaiderMom
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RaiderMom
Jan. 25, 2004
My husband has craved lumpia's ever since he left the Marine Corp.....almost twenty years ago. I decided to make this recipe for him and our card-party guests and it was a HUGE hit! They always ask if we'll be having these at each card party. They were served with banana ketchup, which I've never had and had my doubts about. That, too, was excellent! My only suggestion for this recipe would be to use low-sodium soy sauce and to cut back a little on the salt. This recipe is one that I will use again and again, thanks for sharing it Cristine!
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7 users found this review helpful
My husband has craved lumpia's ever since he left the Marine Corp.....almost twenty years ago....
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Reviewed on Apr. 29, 2004 by
grneyedmustang
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grneyedmustang
Apr. 29, 2004
Aside from substituting onion salt (and reducing the salt content) for the regular salt, and adding 1/4 cup sliced green onions, I made NO changes to this recipe. These are excellent!!! I will DEFINITELY make these again (probably weekly)!!! I also used egg roll wrappers instead of spring roll wrappers (didn't have them on hand at the time). I have also found that I can brush them with peanut oil and bake them in a 425 degree oven for 25 min to reduce the fat content, turning the lumpia after 10 minutes. The peanut oil also adds a nice flavor when deep fried. Thanks for the great recipe!!!!
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6 users found this review helpful
Aside from substituting onion salt (and reducing the salt content) for the regular salt, and...
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Reviewed on Jan. 25, 2004 by TIGGER2W0
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