AMIEs LUMPIA SHANGHAI

Name: AMIEs LUMPIA SHANGHAI
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg lean pork, finely ground; 1/4 kg onions, chopped finely; 1/4 cup soy sauce; 1 tsp salt; 50 pcs. lumpia wrappers; 1 pc. carrot; 1 pc. celery; 1 pc. potatoe; 1/2 tsp black pepper; 1 oil for deep-fat frying

Eats Now Editorial Team · 590 kcal · Meat & Poultry

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AMIEs LUMPIA SHANGHAI – a delicious recipe with lean pork, onions, soy sauce, salt, lumpia wrappers, carrot. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1/2 kg lean pork, finely ground
1/4 kg onions, chopped finely
1/4 cup soy sauce
1 tsp salt
50 pcs. lumpia wrappers
1 pc. carrot
1 pc. celery
1 pc. potatoe
1/2 tsp black pepper
1 oil for deep-fat frying

1
Mix thoroughly all ingredients except lumpis wrapper and oil for frying.
2
Take a heaping tablespoon and roll in lumpia wrapper.
3
Make a long roll about 3/4 inch diameter.
4
Cut to 2-inch pieces using very sharp knife.
5
Deep fat fry.
6
Serve with soy sauce and calamansi or sweet sour sauce.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 kg lean pork, finely ground, 1/4 kg onions, chopped finely, 1/4 cup soy sauce, 1 tsp salt, and more.

Yes, AMIEs LUMPIA SHANGHAI falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
590 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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