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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
USMETRIC

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

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

I love lumpia, but can't find it where I live now. So finding this recipe was great. I used... MORE

Reviewed on Aug. 15, 2007 by LYNETTE914

This recipe is great, but there is no need for the additional salt because the soy sauce has a... MORE

Reviewed on Oct. 14, 2003 by MINKCHAN

It was a hit at my husband's pot luck party! They all loved it! I used ground pork and it... MORE

Reviewed on Jan. 25, 2004 by Todd

Great recipe!! My room mate bought me a pastry bag to squeeze out the mix, it saves alot of... MORE

Reviewed on Jan. 25, 2004 by WDWIND1

I left out the added salt completely, added garlic and they were great. I divided the mixture... MORE

Reviewed on Jan. 25, 2004 by AJAARSMA

My Filipina finance loves this recipe! Be very careful with the salt though, if you use what... MORE

Reviewed on Dec. 7, 2003 by MAMABEAR68123

This recipie is great. It is just like the ones the ladies in the kitchen (all Filipinos)... MORE

Reviewed on Jan. 25, 2004 by RaiderMom

My husband has craved lumpia's ever since he left the Marine Corp.....almost twenty years ago.... MORE

Reviewed on Apr. 29, 2004 by grneyedmustang

Aside from substituting onion salt (and reducing the salt content) for the regular salt, and... MORE

Reviewed on Jan. 25, 2004 by TIGGER2W0

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