Lumpia ShanghaiThis 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
15-20lumpia
Servings
15-20lumpia
Ingredients
Instructions
  1. In a large mixing bowl, smash all the ingredients together (except for wrappers and oil) until evenly distributed.
  2. 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.
  3. Now fold over the sides and wet the end with a few swipes of water.
  4. Deep fry in oil (375F) until deep golden brown – mine took about 5 minutes when fresh, about 6 minutes when frozen.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.