Lumpia Shanghai: A Filipino Eggroll Specialty

It’s been a long time I have not cook Lumpia Shanghai, a Filipino eggroll specialty. I just remember cooking it again because I tasted one from a friend last Thursday. Lumpia Shanghai is made-up of almost meat. Whether it is pork or beef or might want to combine them together, it still a delicious recipe. Everyone has its own way of preparing it especially the ingredients. here is what I always use;

LUMPIA SHANGHAI INGREDIENTS:

* 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
* oyster sauce to taste
* 1 (16 ounce) package spring roll wrappers
* 1 1/2 quarts oil for frying
1. In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I usually mix it with a mixer. I don’t use my hand to mix it like what others do but you can also. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , oyster sauce, black pepper and garlic powder until all ingredients are evenly distributed.
2. 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. You can water to moisten but I sometimes use egg yolk.
3. 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 use sweet and sour sauce but sometimes I prefer eating it without sauce.

below is the last photo I made from my Lumpia Shanghai. sorry it looks messy.

 

2 Responses to “Lumpia Shanghai: A Filipino Eggroll Specialty”

  1. Wesker Says:

    Hey thanks for the article. I used it and I sent it to a friend of mine. You should look at posting it on Wacanai.com(http://www.wacanai.com/intro). You can put your articles there, do searches, and it links it to other similar articles. You can link it to your page and it has graphs to show you how many people are reading your stuff and if they are finding it useful.

  2. Jean Says:

    I make this dish on a regular basis as well. But I use ground lamb, ground pork, and ground beef, and I also sometimes use green onions instead of a regular onion and some cilantro. It comes out delicious!

 

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