How to Make Lumpia Shanghai or Filipino Egg Rolls plus VIDEO
This Lumpia Shanghai is a non traditional. Instead of adding celery, I replace it with bell pepper. The filling never spill and still very delicious.
Servings: 40 Lumpia
Ingredients
- 1.41 lbs ground pork
- 1/2 cup yellow onion finely chopped
- 1/2 cup carrot finely chopped
- 1/4 cup chopped bell pepper
- 2 eggs
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 teaspoon sugar
- 1 pack TYJ spring roll wrapper.
- I used the round spring rolls wrapper too and still work out great. Just dip it in a warm water then put the filling and roll.
Instructions
- Mix all of the ingredients and let it sit in the fridge for an hour or overnight until ready to wrap.
- Deep fry Lumpia Shanghai, thaw or frozen.
When ready, wrap all of the Lumpia and line them in a flat cookie sheet and freeze. When the Lumpia are hard, transfer to a Zip Loc and freeze until ready to eat.
- https://youtu.be/l7XZyJHTnzg
Video
Notes
Fill the Lumpia thinly to make sure that the meat is cooked when you fry it.
ALWAYS SERVE HOT. Taste test your lumpia by heating oil in a cooking pan and fry a small amount of the filling. Season according to your liking. Here is the video for this recipe: Lumpia Shanghai
ALWAYS SERVE HOT. Taste test your lumpia by heating oil in a cooking pan and fry a small amount of the filling. Season according to your liking. Here is the video for this recipe: Lumpia Shanghai