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Lumpiang Shanghai (Deep Fried Egg Roll)

Olive
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 and here it is.
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Servings 4

Ingredients
  

Instructions
 

  • 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.
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