Lumpia Shanghai
My Filipino Family's Beloved Lumpia
My Filipino Family's Beloved Lumpia
- 1 tablespoon soy sauce
- 0.5 lb ground lean pork
- 0.25 lb shrimp fine chopped
- 0.3 cup waterchestnuts chopped
- 4 pieces dried mushrooms soaked in warm chicken broth then chopped small
- 0.5 cup carrots cut into julienne
- 0.5 cup scallions cut very fine
- 1 tablespoon pepper
- 1 whole egg
- 35 lumpia or eggroll wrappers
- Carbohydrate 5.78037560455636 g
- Cholesterol 11.6875743028571 mg
- Fat 0.338388747820511 g
- Fiber 0.35919704587914 g
- Protein 2.50335547430167 g
- Saturated Fat 0.0793007547333223 g
- Serving Size 1 1 Serving (33g)
- Sodium 456.524487123059 mg
- Sugar 5.42117855867722 g
- Trans Fat 0.079420424720269 g
- Calories 36 calories
Step-by-step
- In a bowl, combine pork, shrimp, water-chestnuts, mushrooms, Scallions and carrots.
- Season with salt, pepper then mix in egg and soy sauce. Beat mixture thoroughly.
- At one end of a lumpia wrapper, spoon about 2 tb of the pork mixture and roll tightly. Brush end of wrapper with water to seal.
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with sweet and spicy dipping sauce.
As a child, every birthday party was filled with laughter, joy, and our family's signature Filipino dish: Lumpia Shanghai. These golden-brown, crispy treats are the epitome of our culinary heritage, a fusion of savory and sweet flavors that dances on the palate.
With a filling made from the finest ground pork and plump, fresh shrimp, our Lumpia Shanghai stands out from the crowd. The secret lies in the meticulous preparation, from chopping the vegetables to the perfect balance of seasonings. Each ingredient plays a harmonious role, creating a symphony of textures and tastes.
