Delicious Shanghai Lumpia Recipe

 At some point I will post my recipe for traditional Filipino Lumpia, but I have to mentally and physically work myself up to the process. Technically it’s not hard but just very monotonous and time consuming work.

A close relative to the popular Lumpia is the Filipino Shanghai Lumpia. The ingredients for the filling is not as extensive but the rolling process is pretty much the same. This delicious Shanghai Lumpia recipe is a great way to get yourself some practice before moving on to bigger things.

INGREDIENTS

3 packages 5X5 spring roll wrapper (50 count) defrosted

2 lbs ground pork

3 eggs 2 for filling, 1 for wrapping

4 garlic cloves

¾ cup green onions chopped

1 cup carrots chopped

8 oz canned water chestnuts drained and chopped

1 Tbsp sesame oil

2 tsp salt

1½ tsp pepper

2 Tbsp soy sauce

INSTRUCTIONS

Blend ¾carrots, ¾water chestnuts, garlic and green onions in food processor.

Mince the rest of the carrots, and water chestnuts.

*Optional: you can skip this step and opt to blend all the carrots, and water chestnuts in the food processor. We do this step because we like the extra crunch.

In a bowl mix pork, blended and chopped (if you did that step) veggies, soy sauce, sesame oil, 2 eggs, salt and pepper. Mix well.

Refrigerate filling for 30 minutes.

*Key step, do not skip this step.

Separate wrappers and place under a damp paper towel to prevent wrappers from drying out.

*Separate packages as needed.

Starting from a corner, roll ½ Tbs of filling per wrapper. Seal edges with 1 raw scrambled egg.

*See blog post for detailed instruction and photo examples.

Pre-heat enough oil in pan to deep fry lumpia to 350 F degrees.

Carefully place lumpia in hot oil, flip after 1-2 minutes. Cook until golden brown. (approx. 3-5 minutes depending on if you are cooking frozen or defrosted lumpia)

Serve with a sweet chili sauce (or make your own vinegar, soy sauce, fresh garlic sauce).

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