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
- Using a knife or food processor, mince carrots and jicama.
- Combine with ground pork in a mixing bowl. Add seasonings. Combine thoroughly.
- Assembling eggroll (refer to pictures below)
- Deep fry 3 or 4 at a time in 350 degree F oil until golden brown on all sides (5 minutes)
- Meat will still be slightly pink when ready. If too pink, double fry in lower heat.
- Serve with sweet chilli sauce.
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!