Lumpia Shanghai
My husband's family is Filipino and they all enjoy my Lumpia.
These little treats are great at parties. I grind my own pork which i think is what makes the difference and i used a good quality shrimp as well.
- Preparing Time: 20 minutes
- Total Time: 50 minutes
- Served Person: 35
group party
vegetable
shrimp
pork
asian cooking recipes
party
appetizers
contains white meat
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains eggs
deep fry
dairy free
- 1 tablespoon soy sauce
- 0.5 lb ground lean pork
- 0.25 lb shrimp fine chopped
- 0.3 cup waterchestnuts chopped
- 4 pieces dried mushrooms soaked in warm chicken broth then chopped small
- 0.5 cup carrots cut into julienne
- 0.5 cup scallions cut very fine
- 1 tablespoon pepper
- 1 whole egg
- 35 lumpia or eggroll wrappers
- Carbohydrate 5.78037560455636 g
- Cholesterol 11.6875743028571 mg
- Fat 0.338388747820511 g
- Fiber 0.35919704587914 g
- Protein 2.50335547430167 g
- Saturated Fat 0.0793007547333223 g
- Serving Size 1 1 Serving (33g)
- Sodium 456.524487123059 mg
- Sugar 5.42117855867722 g
- Trans Fat 0.079420424720269 g
- Calories 36 calories
In a bowl, combine pork, shrimp, water-chestnuts, mushrooms, Scallions and carrots. Season with salt, pepper then mix in egg and soy sauce. Beat mixture thoroughly. At one end of a lumpia wrapper, spoon about 2 tb of the pork mixture and roll tightly. Brush end of wrapper with water to seal. 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 sweet and spicy dipping sauce.
