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My review
Lumpia (Shanghai version)
MINKCHAN
"A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!"
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Ingredients
1 h 20 m servings 261 calsOriginal recipe yields 20 servings
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Directions
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Prep
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- In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 261 calories; 17.8 g fat; 14.6 g carbohydrates; 10.2 g protein; 38 mg cholesterol; 1037 mg sodium. Full nutrition
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Reviews
Read all reviews 96114 Ratings
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Most helpful positive review
7/10/2002
This recipe is great, but there is no need for the additional salt because the soy sauce has a lot of sodium. Also, if you like garlic, use fresh crushed garlic instead. I tend to use ground be...
Most helpful critical review
1/23/2010
I was really disappointed with this recipe. I followed everything that was in the ingredients and now my whole batch is ruined because it's too salty. I'm so upset. It took me a long time to fin...
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7/10/2002
This recipe is great, but there is no need for the additional salt because the soy sauce has a lot of sodium. Also, if you like garlic, use fresh crushed garlic instead. I tend to use ground be...
1/23/2003
I love lumpia, but can't find it where I live now. So finding this recipe was great. I used all beef because I forgot to buy the pork, but it was still good. The extra salt is not needed at a...
4/25/2003
Great recipe!! My room mate bought me a pastry bag to squeeze out the mix, it saves alot of time. I also quater the warpers to make them bite size.
7/27/2009
I have been making lumpia for years now using all pork, all ground beef and even all ground turkey for the filling. The pork filled lumpia came in first for taste with the ground turkey coming...
4/28/2004
Aside from substituting onion salt (and reducing the salt content) for the regular salt, and adding 1/4 cup sliced green onions, I made NO changes to this recipe. These are excellent!!! I will D...
6/10/2002
My Filipina finance loves this recipe! Be very careful with the salt though, if you use what the recipe says it will turn out extremely salty... The salt that is in the soy sauce is already en...
10/28/2001
It was a hit at my husband's pot luck party! They all loved it! I used ground pork and it tasted terrific!! I made another batch for the house, I used ground beef it wasn't as great. I suggest...
4/19/2002
My husband has craved lumpia's ever since he left the Marine Corp.....almost twenty years ago. I decided to make this recipe for him and our card-party guests and it was a HUGE hit! They alway...
2/1/2002
This recipie is great. It is just like the ones the ladies in the kitchen (all Filipinos) make for our work pot-lucks. I had a request from a fellow co-worker to create a chicken version. Thr...