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22 Dec
Posted by emjoven as Beef Recipes, Christmas Recipes, Filipino Recipes, Pork Recipes
A recipe I know all Filipinos are proud of! Lumpia Shanghai type is a type of egg roll, except it’s mainly filled with meat. You could use pork or beef or both! It’s a yummy recipe and great to serve as finger food.
Estimated cooking time: 20 minutes
Preparation Time: 1 hour
Lumpia Shanghai Ingredients: |
1 pound ground pork
Lumpia Shanghai Instructions: |
In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.
Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
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 they float, and the wrapper is golden brown.
Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
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One Response
Paul Blackburn
March 16th, 2010 at 5:35 pm
1I tried this recipe, the other day (with one exception… I substituted 1 lb of ground sausage for the ground pork). Having been to the Philippines many times this is always one of my favorite appetizers. This recipe duplicates the restaurant qualities of Shanghai Lumpia exactly as I remember them with the exception of being WAY TOO SALTY.
I strongly recommend reducing the salt to possibly 1/2 teaspoon verses the recommended 2 Tablespoons.
I assume the salt amount is a typo but overall, a very excellent recipe.
The other recommendation I would make when it is possible is to use a digital scale for measuring the meat. Before rolling the Lumpia, measure the meat mixture and divide the total weight by the number of wrappers in a package and aim for NO More than 1 oz of meat per wrapper if using a standard 8″ x 8″ wrapper. We used .75 oz per wrapper and they were almost too small, I would think 1 oz would be perfect, more filling would make them too thick.
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