How to Make Lumpia

This recipe is specifically for Lumpiang Shanghai (filling consists of mainly meat) - it was taught to me by my Auntie and it’s been a hit every single time. I tweaked it a bit over the years to make it my own but lumpia is good, in general! You can omit ingredients you don’t like (and of course add anything you want).

Just so you know, this recipe is a process but it's easy and SOOOO WORTH IT in the END!  Check my video out here and see the details below...

PREP TIME: 30 mins - 1 hr
MaRInATE TIME: 2 hours - overnight
COOK TIME: 30 -45 mins

MEAT MIXTURE

• 2 lbs ground pork
• 3 large carrots (or 5 medium carrots),
• grated 1 bunch of green onion
• chopped 1 cup minced water chestnut (I used radish)
• 2 tbs soy sauce
• 2 tbs garlic bouillon (or minced garlic)
• 1 tsp ground pepper
• 1 tsp Johnny's seasoning
• 3 eggs (2 for meat mixture and set 1 aside later for sealing rolls)
• Lumpia wrapper - there are round ones but I like the square ones by the brand, Pamana  

OPTIONAL - 1/4 tsp (or to taste) salt and 1 tsp garlic powder

INSTRUCTIONS:

• Use a grater or food processor for the chestnut & carrots.
• Ground pepper, johnny's seasoning and garlic powder are usually to taste (as I don’t really measure). I provided approximate measurements for you, however.
• Beat (2) eggs. Set aside 1 egg to seal wraps. Mix all the ingredients. Your hands are your best tools. Do a taste test of the mixture by microwaving (like a thumb size or 1 tsp) and taste!
• Refrigerate for 2 hrs (or overnight) for ingredients to soak in.
• Heat canola oil up to 325 degrees and fry a few at a time. Each batch should take about 5 mins to cook. You may use a wok, deep pan, or deep fryer.

PLEASE NOTE: I strongly suggest to cook outside (we cooked inside because it was chilly). When golden brown in appearance, place each on a plate topped with paper towels to catch excess oil.

OPTIONAL: Sweet Chili Sauce dip (the Pamana brand is good) 

My boys eyeing their faves!

You've got to try this recipe because it is so freaking bomb - they're like a party in your mouth!  Let me know what you think if you get a chance to make these. CIAO! 

~XOXO, Mari