Yay! It’s lumpia for KCC this month.    I love lumpia!  Lumpia is egg roll, fresh or fried. In my Filipino food vocabulary, this can only mean lumpiang sariwa/ubod ( fresh spring roll) or lumpiang shanghai ( deep-fried egg roll) –my favorite! 

I have already blogged about lumpiang shanghai, about a year ago;  I was planning on making lumpiang ubod ( fresh spring roll with ubod {coconut pith} filling) but unfortunately I couldn’t make it on time for the posting date which is today so I thought of  re-posting my lumpiang shanghai recipe for now.   Here it is:

…”I am not surprised my children love lumpia too, (my little boy eats mostly the crunchy part, the wrapper) it really is delicious. What’s not to like? It’s basically meatballs rolled  in wrapper,  deep-fried until golden and crunchy …it’s addictive!

I like these paired with pancit (sauteed rice noodles and veggies) and a glass of ice-cold Coke to wash it all down..yum!

You can’t just have one or two or three, you’ll definitely come back for more that’s why lumpiang shanghai is made in big batches, it’s not uncommon to see trays and trays of these disappear quicky in handaan (feasts/celebrations) here in the Philippines and even abroad.

Some  people, my husband for one, like to dip it in spicy vinegar (I don’t like raw vinegar)

If you want to make yourself some lumpia, here’s how:

LUMPIANG SHANGHAI

This recipe is my version of lumpia, you may tweak it as you please, I don’t normally measure when making familiar dishes, I know them by heart and just eyeball it but for the sake of sharing, I did measure and took notes.  I just forgot to note how many I made with this recipe but it’s more than enough for a 2 grown-ups and 2 kids :)

Ingredients
350 g lean ground pork
1 medium red onion, minced
1/2 teaspoon granulated garlic
1/4 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon soy sauce
1 small carrot, grated
2 ounces cheddar cheese, grated
1/4 cup water or 1 egg

1 pack small lumpia wrapper

Heat oil in a deep small saucepan or frying pan for deep frying ( or preheat your deep fryer if you have one).   Mix all the ingredients together in a big enough bowl until well combined. Do a taste test first before wrapping the meat filling by frying a little ball of meat in the hot oil. If you’re satisfied with the taste, start rolling your lumpia.

How to roll lumpia:  Get one wrapper and scoop about a tablespoon of the meat filling in the middle of the wrapper. Fold the part that’s nearest to you over the meat, then fold the sides towards the center and roll, wet the end of the wrapper with a little water to seal. Repeat process until all filling are used up.

Deep-fry until golden brown. Let excess oil drip over strainer and lay on paper towels but not for too long or the excess oil will get re-absorbed by the lumpia as it cools and you’ll lose that lovely crunch.

Spicy Vinegar Dip:

vinegar
garlic, crushed and chopped
pinch of salt
red chili peppers, chopped

Mix everything and serve alongside lumpia!

Happy Cooking!

Olive

Please check out other KCC members’ blogs and their delicious lumpia recipes!

♥ Thanks for the visit..as always, have a nice day! :) ♥ 

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