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shanghai lumpia

(9 ratings)
JWhiteH avatar
Blue Ribbon Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

Lumpia is a hands-down favorite treat for my family. It is a variation of an egg roll from the Philippines. This delicious style of lumpia is made with meat. It can be served as an appetizer, side dish, or main course. In the Philippines, lumpia is always served on special occasions like weddings, birthdays, or any type of party.

Blue Ribbon Recipe

These lumpia take a little time to make but are worth the effort. Lumpia is a Phillipino version of an egg roll. They are packed with a flavorful filling of ground pork and beef with carrots, onions, and spices. Once fried, the wrapper is golden brown and crunchy. One note - make sure to fry long enough to completely cook the meat.

— The Test Kitchen @kitchencrew
(9 ratings)
yield 10 serving(s)
prep time 23 Hr 15 Min
cook time 30 Min
method Pan Fry

Ingredients For shanghai lumpia

  • 1/2 lb
    ground pork
  • 1/2 lb
    ground beef
  • 1 md
    onion, finely chopped
  • 1/2 c
    finely chopped green onion
  • 1 md
    carrot, grated
  • 1/4 Tbsp
    ginger, finely grated
  • 1 tsp
    black pepper
  • 1 Tbsp
    garlic powder
  • 1 tsp
    salt
  • 2 lg
    eggs
  • 1 Tbsp
    soy sauce
  • egg roll wrappers
  • oil for frying

How To Make shanghai lumpia

  • Combine ground pork, ground beef, onions, carrot, and seasonings.
    1
    In a large bowl, combine ground pork, and ground beef. Then add the onions, carrot, ginger, pepper, garlic powder, and salt. Make sure to completely mix everything. I suggest getting down and dirty and using your hands.
  • Beat eggs and soy sauce.
    2
    Beat the eggs and soy sauce together.
  • Gradually add egg mixture.
    3
    Gradually add the egg mixture and blend into the meat mixture.
  • Thoroughly combine ingredients and chill.
    4
    Knead the meat in the bowl until all ingredients are evenly distributed. Put this into the refrigerator for at least 4 hours or up to 1 day to allow the flavors to meld together.
  • Lay out wrappers and add 2 Tbsp of filling to the center.
    5
    Lay out 2 or 3 wrappers at a time on a flat surface. Place about 2 Tbsp of the filling in a diagonal line between the corners of the wrapper. Make sure the filling is no thicker than your thumb or the wrapper will cook faster than the meat.
  • Fold the corners towards the center.
    6
    Take the corners of the wrapper nearest to the ends of the filling and fold them towards the center.
  • Continue to roll.
    7
    Take one of the corners left and fold across the filling towards the center.
  • Moisten the edges and seal.
    8
    Moisten the last edges of the wrapper to seal and roll up the last corner. Now repeat using the rest of the wrappers, and have hubby or the kids help you out. Any lumpia you don’t need to cook at this time can be frozen for later use.
  • Fry until golden brown and the filling is cooked.
    9
    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 the wrapper is golden brown.
  • Dip Shanghai Lumpia in your favorite dipping sauce.
    10
    Cut in half across the center, or serve as is with dipping sauce. Sauces used are sweet and sour sauce, white vinegar with crushed garlic, soy sauce with lemon, or banana ketchup.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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