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

½ onion finely diced

4 stalks green onions diced

2 tbsp oyster sauce

1 tbsp cornstarch

2 eggs (1 for lumpia filling and 1 for sealing)

Salt and pepper to taste

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. Freeze wrappped lumpia for at least an hour. 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