Lumpia Shanghai Recipe


2 packs 30 pcs. eggroll wrapper
3 pounds ground pork
1/2 cup raisins
1 small can water chestnut, drain and chopped
1 large potato, shredded
1 large carrot, shredded
3 sticks celery, chopped
1 large onion, chopped fine
10 garlic cloves, chopped fine
3 eggs, beaten
2 tablespoons cornstarch
2 tablespoons flour
salt, to taste
ground pepper, to taste


Mix ground pork, water chestnut, carrots, potato, celery, raisins, onions, garlic, salt, pepper, eggs, flour and cornstarch on a deep bowl. Mix really well and chill for 30 minutes.
Scoop a spoon of the mixture on each lumpia wrapper, spread, roll and seal the ends with egg white and cut in half.
When frying heat the wok first before adding the cooking oil. Reduce heat to medium low to avoid the lumpia from burning. You don't want the wrapper cooked but not the filling inside.
Use sweet chili or banana catsup sauce for dipping.




A Filipino style of cooking eggroll. Good for party or get together.

I usually make a bunch of this and freeze the rest for next time.

If you are watching your calories and all you could substitute ground chicken or ground beef instead of ground pork.

Great when sweet chili sauce or banana catsup sauce used for dipping.


15.0 to 20


Thursday, December 10, 2009 - 12:49am


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