More Great Recipes: Appetizer | Asian

Lumpia (Shanghai Cut)

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Member since 2007

Serves | Prep Time | Cook Time


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)


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


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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