Lumpia Shanghai Recipe

A finger food that is well loved by everyone when serve on a party, a gathering or any or no occasion.


2 pck./30 pcs. Menlo Lumpia (eggroll) wrapper

1/2 cup raisins

1 large potato, shredded

1 large carrot, shredded

3 pcs. celery stick, chopped

1 large onion, chopped fine

10 pcs. garlic cloves, chopped fine

3 pcs. eggs, beaten

2 tablespoon cornstarch

2 tablespoon flour

salt and ground pepper to taste

3 lbs ground pork

How to:

Mix ground pork, carrots, potato, celery, raisins, onions, garlic, salt, pepper, eggs, flour and cornstarch on a deep bowl. 

Mix really well and chill for 30 minutes.

Scoop a spoon of the mixture on each lumpia wrapper, spread, roll and seal the ends of the lumpia wrapper with beaten egg white and cut into 3 pieces for bite size.

When frying heat the wok first before adding the cooking oil.

Reduce heat to medium low to avoid the lumpia from burning. 

You don't want the wrapper cooked but not the filling inside.

For the sauce all you need if mix appropriate amount of:

(1/2 cup) Banana Ketchup 

(1/2 cup) Sweet Chili Sauce. 

For more tangy flavor you can add 1/4 cup of pineapple juice. Try it, even the kids will love it.

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