lumpia shanghai

kroubedeaux avatar
By Katrina Roubedeaux
from Fresno, CA

My family loves lumpia. We generally make two kinds around here. This recipe is one of the versions… Shanghai. The rolls are much more narrow and tightly wrapped. They are mostly meat inside. And, they are delicious!!!!! This lumpia can be served as a meal, an appetizer, and are great as a potluck winner. Serve with a sweet and spicy chili sauce… YUMMMMM

serves 8-12
prep time 1 Hr
cook time 40 Min
method Pan Fry

Ingredients For lumpia shanghai

  • 1-2 lb
    ground pork
  • 20 lg
    shrimp (raw, shelled, tail-off, and deveined)
  • 5-7 clove
    garlic
  • 1
    yellow onion (medium)
  • 1 bunch
    green onions
  • 1
    carrot
  • 1 Tbsp
    garlic powder
  • salt and pepper
  • 1 Tbsp
    soy sauce (silver swan)
  • vegetable oil for frying
  • 30-45
    egg roll wrappers

How To Make lumpia shanghai

  • 1
    Place the ground pork into a large mixing bowl.
  • 2
    I prefer to grind my shrimp in my meat grinder and then mix it with the pork; however, if you do not have a meat grinder, chop the shrimp into fine pieces. Add to meat. Mix the pork and shrimp together well.
  • 3
    In a food processor, chop the garlic cloves (fine chopped). Remove large chunks if needed. Add to meat.
  • 4
    In the same food processor, chop the yellow onions (fine chopped). Remove large chunks if needed. Add to meat.
  • 5
    In the same food processor, chop the green onions (fine chopped). Remove large chunks if needed. Add to meat.
  • 6
    Using either a grater or the grating accessory on your food processor, finely grate the carrot. Add to meat.
  • 7
    Add seasonings and soy sauce to the meat and mix well. You will need to use your hands to really mix the ingredients. Set aside.
  • 8
    Now prepare for rolling… First, separate your wrappers. This will help speed up the process. Simply separate them and stack them in a pile. They should not restick unless they are wet. Get a small bowl and fill it with water.
  • 9
    To roll, the goal is to roll them tight and narrow. They should be no wider than a hotdog. Place the wrapper on a plate. You should be looking at it as a square and not a diamond. One of the sides facing you rather than a corner.
  • 10
    Use a spoon or butter knife to get meat mixture from bowl. Spread the meat about 1 inch from the edge closest to you. Remember, we are going for the shape of a hotdog, so spread you meat in the shape of a hotdog leaving 1-inch margins on 3 sides. Now, first fold up the sides. Next, begin rolling the wrapper over the meat and keep rolling until the end of the wrapper. Try to keep the folds tucked in while you roll. Finally, dab water from the water bowl with your finger along the end to seal the egg roll. Repeat the process until all the meat is gone. About 40 egg rolls.
  • 11
    In a medium fryer pan, heat enough oil to cover a little more than half the egg roll. You want the temp to be hot enough to fry, but also cook the meat. If the temp is too high, the outside will burn and the inside will not cook completely. Medium/high heat works for me.
  • 12
    Now you are ready to fry these babies up! Fry, don’t over crowd, about 4 rolls at a time. Turn them several times to prevent burning. When they are a nice rich, golden brown, they should be done.
  • 13
    Drain standing up on a paper towel. Use a foil tent to keep the rolls warm but not soggy.
  • 14
    Serve with a bottle of sweet and spicy egg roll sauce or make your own.
ADVERTISEMENT
ADVERTISEMENT