More Great Recipes: Appetizer | Asian

Lumpia (Shanghai Cut)


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Member since 2007

Serves | Prep Time | Cook 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


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


Pairs Well With


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

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