Lumpia Shanghai or Filipino Egg Rolls is one of Filipinos favorite appetizer. Lumpia Shanghai is a deep-fried appetizer made of mostly ground meat and basic vegetables, rolled in thin wrappers. Lumpia Shanghai is the Filipino version of the famous egg rolls. A Filipino party is not complete without this crispy and delicious Lumpia Shanghai! They are perfect finger food for any special occasion or parties and always the first dish to go.
Lumpia Shanghai is one of many different type of Filipino Lumpia. The other varieties are fresh lumpia or Lumpiang Sariwa, Lumpiang Gulay, Fish Lumpia and Banana Turon. Most of them are deep fried (aside from lumpiang sariwa) and can be served as a side dish or as an appetizer. Any king of lumpia is always the hit on every Filipino gatherings.
Lumpia Shanghai are very easy to make using basic ingredients. Even the egg roll or lumpia wrappers are readily available in most American grocery store. They are rolled tightly like a log, deep fried until golden brown and crispy, and served with sweet and sour sauce or ketchup and spiced vinegar. Always my to-go snack at any Filipino gatherings and it never disappoints!
There are so many Filipino Lumpia recipe but I guarantee you this simple Lumpia Shanghai recipe is a must try! Give this delicious Lumpia Shanghai recipe a try. Make it today and make dinner extra special or you can also save this link for future use. There is no such thing as making too making Lumpia Shanghai. Double up on the ingredients and freeze them for later.
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- 35 to 40 pieces egg roll or lumpia wrapper
- 2 lbs ground pork or chicken
- 1 large onion, chopped
- 3 sticks celery, chopped
- 1 small can water chestnuts, drained and chopped
- 8 cloves of garlic, minced
- 2 green onions, chopped
- 1 large carrot, shredded
- 1 tsp ground black pepper or to taste
- 2 teaspoon salt or to taste
- 1-2 tbsp cornstarch
- 2 large eggs
- 1 tbsp sesame oil
- 1 tbsp cornstarch diluted in 1/2 cup of water for sealing
- cooking oil for frying
- Combine ground pork, onions, celery, water chestnuts, garlic, green onions and carrots. Season with ground pepper and salt. Add cornstarch, eggs and sesame oil. Combine all ingredients until well distributed. Cover and refrigerate for at least an hour.
- Separate wrappers and lay on a flat surface. Place around 2 tablespoon of meat mixture. Fold wrapper and roll tightly like a log. Seal the edges with cornstarch diluted in water and microwaved for a minute. Repeat with remaining mixture or until all mixtures are wrapped. Cut lumpia shanghai in halves and refrigerate or freeze until ready to fry. *watch video above to learn how to wrap*
- Frying: using a deeper pan, heat enough cooking oil over medium to medium low heat. Add lumpia in heated oil. Make sure to fry lumpia in batches to cook evenly. Fry lumpia until golden brown and crispy while turning on sides as needed for about 4-5 minutes or until meat is cooked through.
- Remove fried lumpia from oil and transfer in a plate lined with paper towels or on a wire rack to drain excess oil. Serve while hot with your favorite dipping sauce such as sweet and sour sauce, ketchup or spiced vinegar. Share and enjoy!
(click on name link below the picture to see complete recipe)
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