Lumpia (Shanghai Cut)
Why I Love This Recipe
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
Ingredients You'll Need
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
