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Nutrition Facts
Serving Size 1 (130g) Recipe makes 15 servings
Calories 335
Calories from Fat 172		(51%)
Amount Per Serving		%DV
	Total Fat 19.1g	29%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 8.7g
	Trans Fat 0.0g
Cholesterol 103mg		34%
Sodium 692mg		28%
Potassium 278mg		7%
Total Carbohydrate 20.8g		6%
	Dietary Fiber 1.1g	4%
	Sugars 0.7g
Protein 19.4g		38%
detailed view... how is this calculated?

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Lumpia (Asian)

Recipe #153732 | 1½ hours | 1 hour prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Pokey in San Antonio, TX
Jan 30, 2006

Having spent a lot of time in the PI, I prefer lumpia to egg rolls (more meat, less veggies). These are easy to make. I recommend making a big batch and freezing some for another time.

SERVES 15 -20 , 30 -40 lumpia (change servings and units)

Ingredients

1 lb pork (ground)
1 lb shrimp (finely chopped)
1 cup water chestnut (chopped)
1 cup green onion (finely chopped)
2 teaspoons salt
2 teaspoons black pepper
2 eggs
2 tablespoons soy sauce
2 (8 ounce) packages lumpia skins
1 cup cooking oil

Directions

1
Combine first eight ingredients and let stand in refrigerator for 30 minutes.
2
Place a wrapper on a large plate. Spread 2 tablespoons of the meat mixture in a thick line on the wrapper edge closest to you.
3
Starting with this edge, roll it over the meat mixture once. Fold the two edges to the right and left of the mixture toward each other until they're snug against the roll of meat.
4
Continue to roll the wrapper until it becomes a tight cylinder. Seal the edge of the wrapper to the roll with a little water.
5
Repeat with remaining wrappers.
6
This makes a lot, so freeze what you don't want to fry up right now. Layer in a freezer bag, and separate each layer with parchment paper.
7
Deep fry as many as you need in hot oil and drain on paper towel.
8
Serve with sweet and sour or dipping sauce.

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Browse similar recipes by category

Main Ingredient > Seafood
Main Ingredient > Meat > Pork
Cuisine > Asian > Southeastern > Filipino
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Stove Top
Preparation > Number of Servings > For Large Groups

Featured Reviews for This Recipe

From: Croft Girl

On Jul 25, 2008

This is a fantastic recipe! I followed the recipe except I also added finely chopped mushrooms and carrots. I did all my chopping in the food processer which really speeded up the process. I tried it first with egg roll wrappers because I had some on hand and they were ok, but then DH brought home some spring roll wrappers for the second batch and they were superb. Thanks for a winning recipe!

1 person found this review helpful

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From: LuvMyBabies

On Jul 11, 2008

being a filipina this is very authentic. i doubled the recipe for an asian theme party for my hubby at his work. followed everything except the eggs...added a little bit of onions and chinese celery since i love the flavor it gives. loved the flavor of the outcome. it was a HUGE hit and hubby said it was the first to go at the party. will go in my favorite file. thank you for sharing!

1 person found this review helpful

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From: chia

On Mar 4, 2006

wow! this was awesome! i used egg roll wrappers and made 19 of these, i know i over stuffed them. i deep fried 12 and i baked 9 for the dieters, both came out great! then i had extra filling, and had some frozen shanghai dumpling wrappers, so i made 9 dumplings which i par boiled and fried as well. this is an awesome all purpose filling to which i added 2 tbsp oyster sauce, 3 c of shredded cabbage, and 1 tbsp fish sauce, otherwise i followed the rest. incredibly good and a sure keeper!!

9 people found this review helpful

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From: Engrossed

On Nov 16, 2006

This recipe is a doubled version from "The Philippine Cookbook". I was going to add it but found it here already. It's called "Lumpia Shanghai". It's excellent! The filling has a wonderful flavor. My husband makes these for get togethers. Everyone loves them. I really recommend you use the authentic lumpia wrappers (I think they're the same thing as "spring roll wrappers"), they have less or no egg and are lighter, I think they're made with rice flour. When you fill the wrappers, only use a width slightly larger than a pencil or the meat may not cook through before overcooking the wrapper. Cook them over medium heat. You can freeze a bunch and fry when you want them or you can fry them ahead and then bake them to crisp them up again. They're nice plain or dipped in Thai chili sauce, soy sauce or vinegar with crushed garlic.

7 people found this review helpful

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