Lumpia Shanghai is a quintessential Filipino dish. It’s a staple at any Filipino party and a tasty appetizer you can serve for lunch, dinner, or at a party!
- 2 lbs ground pork
- 1/2 cup white or yellow onion, minced
- 1/2 cup carrot, minced
- 1 large organic egg
- 5-7 Tbsp soy sauce
- Garlic Powder, to taste
- Salt, to taste
- Pepper, to taste
- Egg roll wrappers
- Optional: Water chestnuts, 1/4 cup, minced
- In a large bowl, mix together the ground pork, onion, carrots, soy sauce, egg, and water chestnuts (optional). Sprinkle a little salt and pepper as you mix these ingredients together. You can taste the mixture by scooping up about a teaspoon and cook it on some oil in heated frying pan.
- To save myself time, I make one long roll and then cut them into pieces. To do this, take a spring roll wrapper one sheet at a time onto a plate. Make sure there is a damp cloth over the rest to keep them from drying. Using a spoon, scoop up the mixture and placed onto the sheet about 1 inch from the edge. You’ll want to spread it so that it goes the full length of the sheet, mimicking the shape and thickness of an egg roll…just a lot longer. Roll and seal the sheet wrapper with water (dip your finger or brush into a bowl of cold water). Repeat this step until your mixture is gone.
- The other option is to cut the egg roll wrapper sheets into smaller squares and wrapping each individually, but I feel that takes too much time and it doesn’t affect the taste in the long run.
- Cut the long rolls into small pieces, a little shorter than the length of a post-it note – about 2-2.5 inches. You can freeze the lumpia rolls and cook them when you’re ready.
- To cook, just fry them in a deep fryer until golden brown or cook them on a heated and oiled frying pan until golden brown.
- Serve with ketchup and/or sweet & sour sauce.
Get all of your food staples at Mollie Stone’s Markets or order delivery to your door through Instacart.
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Words, recipe, & photography by: Teresita Santos