LUMPIA (SHANGHAI CUT)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 5 lbs meat (I like to use pork or half pork half beef, because beef by itself shrinks and dries)
  • 3 cups shredded carrots
  • 1 - 2 cup scallions (Chopped)
  • 2 cans water chestnuts (chopped medium - fine)
  • 1/4 - 1/3 cup garlic powder
  • 1/3 - ½ cup Soy sauce
  • 3 tbsp Salt ( I like Kosher or Sea Salt)
  • 1 Egg
  • Pepper (Optional)
  • 3 Boxes round Lumpia wrappers

Directions

  • Mix all by hand. Roll and have fun. Cut into 2 or 3 pieces, or don’t. Freeze individually on a cookie sheet then store in an air tight container once frozen. Cook from frozen in vegetable oil about 2 -3 inches deep on medium - med high heat until lumpia darkens 2-3 shades (turn down the heat for thicker rolls)
  • Paste
  • 1 cup water
  • 3 tbsp flour
  • Cook paste on stove stirring constantly until comes to a boil, then take off heat
  • Serve with La Choy sweet/sour sauce

Notes

I'm half filipino and I learned from my mom and grandma. I have been rolling lumpia sice i was 5 or 6 years old. I remember sitting at the table for hours with them rolling for banquets

Categories: Appetizer  Asian 

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