Lumpiang Shanghai

Lumpia is the gateway food to Filipino cuisine. Lumpiang Shanghai are deep-fried mini spring rolls filled with meat and a li’l veg designed to be popped into your mouth for immediate crunchy satisfaction. This version is fairly simple and I just used a skillet but if you’re making a ton use a deep fryer.

Ingredients:
1 lb ground beef
1 lb ground pork
1 carrot finely shredded
4 cloves minced garlic
1/2 onion finely diced
4 stalks green onion diced with whites
2 tbsp oyster sauce
2 eggs (1 for lumpia filling and 1 for sealing)
Salt and pepper to taste
Lumpia wrappers defrosted
Canola oil for frying

1. Mix all the lumpia filling together in a large bowl until well-combined.
2. Add filling to edge of lumpia wrapper and tuck and roll. Be mindful to not let your eggroll wrappers dry out.
3. Cut your lumpia to size. In a large fry pan filled with oil to 350° and fry in oil over medium heat for 4-5 minutes or until golden brown on all sides.
4. Let cool on a wire rack and enjoy.

Once you pop, you can’t stop