Lumpia Shanghai Recipe

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.

Ingredient

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

Instructions

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.

Note: Make sure to keep an eye while frying the lumpia to avoid from burning or over cooking. Adjust heat if needed to medium low to allow the meat inside to cook evenly.