Traditional Filipino Appetizer. A recipe we are proud of.

Lumpia Shanghai is a type of spring roll, mainly filled with meat. You could use pork, beef, chicken, shrimp & even fish!

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Name: Lumpia Shanghai
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Filipino
Ingredients: 2 lbs. Ground Pork; 1 medium Carrot grated; 1 medium Onion minced; 1 large Egg; 1/2 bunch Fresh Cilantro minced; 1 1/2 tablespoons Salt; 2 teaspoon Ground black pepper; 1/4 teaspoon Garlic powder; 1 1/2 quarts Oil for frying

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INGREDIENTS

2 lbs. Ground Pork
1 medium Carrot ; grated
1 medium Onion ; minced
1 large Egg
1/2 bunch Fresh Cilantro ; minced
1 1/2 tablespoons Salt
2 teaspoon Ground black pepper
1/4 teaspoon Garlic powder
1 1/2 quarts Oil ; for frying

Servings

INSTRUCTIONS

1. In a Large bowl, combine all ingredients except the oil.

2. 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 until all ingredients are evenly distributed.

3. 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.

4. 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.

4. 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. 5. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown.

6. Serve with dipping sauce. (Sweet and sour sauce, soy sauce with lemon, or banana ketchup).

NOTES

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Lumpia Shanghai

2 lbs. Ground Pork
1 medium Carrot grated
1 medium Onion minced
1 large Egg
1/2 bunch Fresh Cilantro minced
1 1/2 tablespoons Salt
2 teaspoon Ground black pepper
1/4 teaspoon Garlic powder
1 1/2 quarts Oil for frying

1. In a Large bowl, combine all ingredients except the oil.
2. 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 until all ingredients are evenly distributed.
3. 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.
4. 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.
4. 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. 5. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown.
6. Serve with dipping sauce. (Sweet and sour sauce, soy sauce with lemon, or banana ketchup).

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Lumpiang Shanghai
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Nutrition

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Serving Size: 1 Serving (1053g)
Recipe Makes: 6 Servings

Calories: 8061
Calories from Fat: 8061 (100%)

Amt Per Serving		% DV

	Total Fat 896.9g	1196 %
	Saturated Fat 131.5g	657 %
	Monounsaturated Fat 645g
	Polyunsanturated Fat 93.9g
Cholesterol 144.1mg		44 %
Sodium 121.3mg		4 %
Potassium 527.4mg		14 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 2.4g
Protein 27g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8061

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