Lumpia (Shanghai version)

Lumpia (Shanghai version)

88
MINKCHAN 0

"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. I like to use both beef and pork but you can substitute one for the other. VERY EASY!"

Ingredients

1 h 20 m {{adjustedServings}} servings 261 cals
Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1037 mg
  • 41%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

88
  1. 102 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe is great, but there is no need for the additional salt because the soy sauce has a lot of sodium. Also, if you like garlic, use fresh crushed garlic instead. I tend to use ground be...

I love lumpia, but can't find it where I live now. So finding this recipe was great. I used all beef because I forgot to buy the pork, but it was still good. The extra salt is not needed at a...

Great recipe!! My room mate bought me a pastry bag to squeeze out the mix, it saves alot of time. I also quater the warpers to make them bite size.