Shanghai Lumpia Recipe
Shanghai Lumpia are a party staples. Or make ahead and freeze for the perfect savory snack. Enjoy our Delicious Shanghai Lumpia Recipe.
Ingredients
- 3 packages 5X5 spring roll wrapper (50 count) defrosted
- 2 lbs ground pork
- 3 eggs 2 for filling, 1 for wrapping
- 4 garlic cloves
- ¾ cup green onions chopped
- 1 cup carrots chopped
- 8 oz canned water chestnuts drained and chopped
- 1 Tbsp sesame oil
- 2 tsp salt
- 1½ tsp pepper
- 2 Tbsp soy sauce
Instructions
- Blend ¾carrots, ¾water chestnuts, garlic and green onions in food processor.
- Mince the rest of the carrots, and water chestnuts. *Optional: you can skip this step and opt to blend all the carrots, and water chestnuts in the food processor. We do this step because we like the extra crunch.
- In a bowl mix pork, blended and chopped (if you did that step) veggies, soy sauce, sesame oil, 2 eggs, salt and pepper. Mix well.
- Refrigerate filling for 30 minutes. *Key step, do not skip this step.
- Separate wrappers and place under a damp paper towel to prevent wrappers from drying out. *Separate packages as needed.
- Starting from a corner, roll ½ Tbs of filling per wrapper. Seal edges with 1 raw scrambled egg.*See blog post for detailed instruction and photo examples.
- Pre-heat enough oil in pan to deep fry lumpia to 350 F degrees.
- Carefully place lumpia in hot oil, flip after 1-2 minutes. Cook until golden brown. (approx. 3-5 minutes depending on if you are cooking frozen or defrosted lumpia)
- Serve with a sweet chili sauce (or make your own vinegar, soy sauce, fresh garlic sauce).
Notes
*Frozen Cooking Instructions: Uncooked Lumpia can be frozen for cooking at at later date. Do not thaw frozen lumpia before cooking.