I have to include lumpiang shanghai in my blog, this is my 10 year-old daughter’s (one of her many) favorite food. She even volunteered to help in the kitchen when she found out I was making some for lunch.
How nice of her; I let her try roll a couple of lumpia.. not bad, but it’ll take her forever to finish it and I still have lots to do so I finished rolling the whole batch and just let her wash the dishes, she likes doing that these days too.
I love that she’s starting to show interest in the kitchen, I know she’s primarily there to graze, (so like her me before 🙂 and look at me now, I’m cooking real food and even blogging about it, AS IFI know what I’m talking about..LOL 🙂
I am not surprise my children love lumpia too, (my little boy eats mostly the crunchy part, the wrapper) it really is delicious. What’s not to like? Lumpiang Shanghai is basically meatballs rolled in egg roll wrapper, the crunch is addictive.
I like these paired with pancit (sauteed rice noodles and veggies) and a glass of ice-cold Coke to wash it down.
You can’t just have one or two or three, you’ll definitely come back for more that’s why it’s made in big batches, it’s not uncommon to see trays and trays of these disappear quickly in every handaan (feasts) here in the Philippines and even abroad.
Some 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 (Deep Fried Egg Roll)
Ingredients (click ingredient to buy it)
- 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 lumpia wrapper - small
- garlic crushed and chopped
- pinch of salt
- red chili peppers chopped
- Heat oil in a deep small saucepan or frying pan for deep frying.
- 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 on the hot oil. If you're satisfied with the taste, start rolling your 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 pieces on paper towel 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.