This classic Filipino snack is the longer, leaner cousin to the egg roll. We’re making lumpia shanghai, which simply means pork-filled with a smattering of vegetables. Pick whatever veggies you like: they could be anything from carrots and water chesnuts, to sweet potatoes and jicama. Green onion is almost always present, as is garlic. Cabbage is a a fairly friendly sight. Some people like to add a handful of chopped shrimp, too.
| Servings |
| 15-20 lumpia |
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This classic Filipino snack is the longer, leaner cousin to the egg roll. We’re making lumpia shanghai, which simply means pork-filled with a smattering of vegetables. Pick whatever veggies you like: they could be anything from carrots and water chesnuts, to sweet potatoes and jicama. Green onion is almost always present, as is garlic. Cabbage is a a fairly friendly sight. Some people like to add a handful of chopped shrimp, too.
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Ingredients
- 1 lb ground pork
- 1 egg , beaten
- 1/2 cup jicama (minced)
- 1/2 cup carrots (minced)
- 3 green onions , thinly sliced
- 1 tsp soy sauce
- 3 cloves garlic , crushed
- 1 egg
- salt
- 1/2 tsp pepper , to taste
- 20 lumpia wrappers
- vegetable oil , for frying
- sweet and sour , for dipping -OR-
- vinegar , for dipping
Servings: lumpia
Units:
Instructions
- In a large mixing bowl, smash all the ingredients together (except for wrappers and oil) until evenly distributed.
- To assemble the lumpia, place 1-2 spoonfuls of filling on a wrapper in a cigar shape. Roll a little and press your hands to elongate the lumpia.
- Now fold over the sides and wet the end with a few swipes of water.
- Deep fry in oil (375F) until deep golden brown – mine took about 5 minutes when fresh, about 6 minutes when frozen.