LUMPIA (SHANGHAI) (FILIPINO EGGROLL)

I learned this recipe from my aunt. Please look at the photos so you have an idea how to roll lumpia. Please keep in mind that making Lumpia is time consuming. I usually make it couple of days ahead and freeze them. You can thaw them just enough that you'll be able to cut them in half before deep frying. you can tell that Lumpia's are done when they float and golden brown.

LUMPIA

INGREDIENTS:

2 lbs ground pork

½ small cabbage (shredded)

4 oz matchsticks carrots

4 stalks celery hearts (chopped)

¼ cup chopped green onion strings

1 cup chopped white onion

½ cup soy sauce 

½ to 1 teaspoon ground black pepper

2 eggs

50 sheets lumpia wrapper

Canola oil for deep frying

All purpose flour and water (for making paste)

DIRECTIONS:

Mix a little bit of all purpose flour and water in a small bowl, microwave for 15 to 30 seconds or until pasty in texture. Set aside. You will use this as your paste for the wrapper.

Mix the first 10 ingredients together.  Scoop a tablespoon of the pork mixture in each wrapper and then roll. Cut into half before deep-frying.

This is the brand that i like to use, one package comes with 30 sheets

my son volunteered to help me seperate each sheet

notice that the pork mixture is not exactly in the middle

spread the pork mixture, almost looks like a breakfast sausage, make sure you have 2 fingers space on each side of the mixture

add paste just at the tip of the wrapper

cut in half before deep frying

once cooked transfer to a bowl lined with paper towel, then transfer to a serving dish