Recipes

Lumpia (Shanghai Cut)

Appetizer  Asian 

• 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

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

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

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