02 October 2013

Lumpia - Filipino Shanghai Style Eggroll

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This is probably in the Top 5 most popular Filipino appetizers. You can't really go wrong with this dish. Almost everyone enjoys lumpia. Make it for movie night/tailgating or a potluck, it will be a sure hit! :o)

For this recipe, I stayed with a VERY basic version explained to me by my parents as this was more experimental/impulsive than anything. My brother doesn't eat seafood, so I omitted the ground shrimp.  This can be a little time consuming, yes, but can be prepared ahead of time for convenience. This is also a great dish to have your kids involved in the kitchen (and some extra sets of hands! hehe)


Shanghai Style Filipino - Lumpia

  • 1 lb ground pork
  • 1 medium jicama chopped
  • 4 carrot stalks chopped
  • 1 teaspoon salt or soy sauce
  • 1 teaspoon pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 package spring roll wrappers (or wonton wrappers)
  • 1 quart oil for frying
  • optional: 1 lb shrimp ground
  • optional:1 cup green onions chopped
Cooking Directions
  1. Using a knife or food processor, mince carrots and jicama.
  2. Combine with ground pork in a mixing bowl. Add seasonings. Combine thoroughly.
  3. Assembling eggroll (refer to pictures below)
  4. Deep fry 3 or 4 at a time in 350 degree F oil until golden brown on all sides (5 minutes)
  5. Meat will still be slightly pink when ready. If too pink, double fry in lower heat.
  6. Serve with sweet chilli sauce.

The amount of filling is up to you and how big you like your egg roll. 
(If unsure - the width of your thumb)

 I ended up cutting each wrapper in half, but the process is still the same. Use water to seal the egg roll.

I dusted the surface with a little bit of flour to prevent sticking while they wait to be fried.

Get Your Feast On!

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