Lumpia Shanghai (Filipino Egg roll)

Lumpia or Lumpiang Shanghai is a type of Filipino egg roll. The basic filling is composed of ground pork along with minced onions, carrots, and seasonings such as salt and ground black pepper. The rolls traditionally feature a thin pastry skin (a.k.a. a lumpia wrapper)

This is one of my absolute favorite finger foods !

Ingredients

• 1 pound ground pork
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 carrot, grated
• ¼ cup soy sauce
• 2 tablespoons salt
• 1 ½ tablespoons garlic powder
• 2 ½ teaspoons black pepper
• 1 (16 ounce) package spring roll wrappers
• ¼ cup water, or as needed
• 1 ½ quarts oil for frying

Directions

• Combine ground pork, ground beef, onion, and carrot in a large bowl; mix well with hands. Gradually blend in soy sauce and or salt, soy sauce is already pretty salty so use both or one or the other if you prefer garlic powder, and pepper until incorporated.
• Heat oil in a deep fryer or heavy skillet to 375 degrees F (190 degrees C).
• Working in batches, fry lumpia in hot oil, turning once, until golden brown, 3 to 4 minutes. Drain on rack . Cut lumpia in half, or serve as-is with dipping sauce.

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.

Try this recipe and let me know what you think ! Please follow , like, comment and share !

♥️,

Cynda Jo