Lumpia Shanghai is another version of a Filipino egg roll recipe made out of ground pork, celery, carrots & spices. It’s one of the many favorite “crispy on the outside and soft in the inside” Filipino dishes that’s often served as an appetizer at any social or family gatherings, back home in the Philippines and abroad.
Lumpia Shanghai is stuffed with ground pork, mixed with vegetables and spices. This Ground Pork Lumpia recipe is appetizingly inviting, a Filipino eggroll recipe at its best. Best Lumpia wrappers for Filipino Lumpia Shanghai can only be found at the Asian markets.
Ingredients: 20-35 pieces Lumpias
1 lb. ground pork
1/2 cup ground pork sausage
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped red bell pepper
4 large cloves chopped garlic
1 tbsp. garlic powder
1/4 cup chopped onions
3 medium size eggs
2 tbsp. black pepper
2 tbsp. salt
3 tbsp. oyster sauce or soy sauce
3 cups cooking oil for deep-frying
1-2 packets eggroll wrappers
Cooking Procedure:
- On a large, deep bowl, mix ground pork with all the chopped ingredients and spices thoroughly, including 2 beaten eggs, then set them aside.
- Moist a thick, clean kitchen towel prior to opening a pack of lumpia wrappers. Lay the towel flat on a clean table. This will be used to keep the wrappers moist as you go along with the wrapping process.
- Open the eggroll wrappers packet. Start separating each wrapper gently, to avoid tearing them apart. On one edge of the towel, place each piece on the moisted towel on top of each other.
- After each piece is separated and organized on the moist towel. Use the open edge of the towel to cover the ready-to-use wrappers. Keep wrappers moist by covering them with a clean moist towel to prevent them from drying up.
- Crack open and scramble the egg on a medium bowl. The scramble egg will be used to seal the lumpia wrapper. Another option is for you to wet the edge of the wrapper with the eggrolls or lumpia sauce. It’s up to you.
- Using one piece at a time, place one eggroll wrapper sheet on a clean flat surface or a plate, positioning the lumpia wrapper to a diamond shape, with one of the corner tips pointed towards you.
- Be sure to keep the other wrappers to stay moist by covering them with the moist towel each and everytime you pull out one.
- Horizontally spread 1-2 tablespoons of the mixed ingredients on the lower part of the wrapper(part that’s closer to you), but leave enough space on the edge that will allow you to fold the tip facing you, as the first step to secure the Lumpia fillings.
- Grab the left and right corners of the wrapper towards the center, tuck both ends in, then gently roll the closed fillings towards the top edge of the wrapper.
- Once wrapped, seal the top edge by brushing it with the scrambled egg. Press the tip down to stick with the opposite edge of the wrapper to finally secure the lumpia shanghai fillings.
- Heat up enough oil on a deep pan to prepare the deep-frying process. Use a tong to fry each wrapped Lumpia Shanghai (Filipino Ground Pork Eggroll) until golden brown.
- Place each fried ground pork Lumpia on a paper towel-covered strainer. Let each piece drain excess oil on the towel to remove the grease, prior to serving. Serve hot or cold as an appetizer or a side dish.
Tip: Filipino egg rolls including the Lumpia Shanghai are usually served with sweet & sour sauce, but spicy vinegar with a tiny mix of fish sauce is a great substitute.
Best quality lumpia wrappers are only sold in Asian markets. My preferable brand is “Menlo” but there are other good brands, also.
