Lumpia Shanghai or Filipino Spring Rolls is one of Filipinos favorite food during gatherings is made with ground pork or beef or chicken. A Filipino party is not complete without this crispy meat filled crunchy and always the first to go.
- 50 pcs. lumpia wrapper
- 2 lbs. ground pork
- 1 can water chestnut (8 ounces), drain and chopped
- 1 large carrot, shredded
- 3 celery stick, chopped
- 1 large onion, chopped fine
- 6-8 cloves of garlic, chopped fine
- 2 stem green onion, chopped
- 2 egg, beaten
- 2 tablespoon cornstarch
- 2 tablespoon flour
- salt and ground pepper to taste
- cooking oil
- Mix all above ingredients (aside from the wrappers and oil) and refrigerate for at least 30 minutes.
- Separate wrappers. Scoop a spoonful of meat mixture to the edge of the wrapper. Spread, roll and seal the end with cornstarch diluted in water. (1 teaspoon cornstarch diluted in 1/3 cup of water. Microwave for a minute to create a paste like texture)
- Cut logs into 3 pieces. (you will have 150 pieces once all done wrapping)
- Heat up the deep fryer or a deep pan. Pour about an inch or more of cooking oil over medium heat.
- Deep fry lumpia till wrapper turns golden brown and crispy. Turning on sides if needed.
- Remove lumpia from oil, drain excess cooking oil and place in a serving plate.
- Serve with sweet and sour sauce or banana ketchup and/or achara.
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