My husband's family is Filipino and they all enjoy my Lumpia.
These little treats are great at parties. I grind my own pork which i think is what makes the difference and i used a good quality shrimp as well."this is a great photo, it makes me so hungry, cant wait to make these and eat them, CCheryl" - CCheryl
Yield: 35 Servings Ready in 50 minutes
514 people trying soon
Verified by stevemur
|0.5 lbGround Lean pork|
|0.25 lbshrimp; Fine chopped|
|0.3 cupWaterchestnuts; chopped|
|4 piecesdried mushrooms; soaked in warm chicken broth then chopped small|
|0.5 cupcarrots; cut into julienne|
|0.5 cupScallions; cut very fine|
|1 tablespoonsoy sauce|
|35 Lumpia; or eggroll wrappers|
Lumpia Shanghai Preparation
In a bowl, combine pork, shrimp, water-chestnuts, mushrooms, Scallions and carrots. Season with salt, pepper then mix in egg and soy sauce. Beat mixture thoroughly.
At one end of a lumpia wrapper, spoon about 2 tb of the pork mixture and roll tightly. Brush end of wrapper with water to seal.
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 sweet and spicy dipping sauce.
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