Lumpia Shanghai Recipe

Name: Lumpia Shanghai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: Lumpia; 4 garlic cloves, finely grated; 1 medium onion, very finely chopped; 2 medium carrots, grated on the large holes of a box grater; 4 scallions, white and light green parts, very finely chopped; 1 cup cabbage, very thinly sliced; 2 eggs (1 whole, 1 white and yolk separated); 1 pound ground pork; 1 pound ground beef; 4 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 (11-ounce) packages lumpia wrapper or spring roll shells; Canola oil; Vinegar-Soy Dipping Sauce, recipe follows, or sweet chili sauce; Vinegar-Soy Dipping Sauce; 1/4 cup plus 2 tablespoons rice wine vinegar; 1/4 cup soy sauce; 2 garlic cloves, thinly sliced or finely chopped; 1 Thai chile, thinly sliced; 1 scallion, thinly sliced

Servings: persons

Lumpia
4 garlic cloves, finely grated
1 medium onion, very finely chopped
2 medium carrots, grated on the large holes of a box grater
4 scallions, white and light green parts, very finely chopped
1 cup cabbage, very thinly sliced
2 eggs (1 whole, 1 white and yolk separated)
1 pound ground pork
1 pound ground beef
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 (11-ounce) packages lumpia wrapper or spring roll shells
Canola oil
Vinegar-Soy Dipping Sauce, recipe follows, or sweet chili sauce
Vinegar-Soy Dipping Sauce
1/4 cup plus 2 tablespoons rice wine vinegar
1/4 cup soy sauce
2 garlic cloves, thinly sliced or finely chopped
1 Thai chile, thinly sliced
1 scallion, thinly sliced

1
Combine garlic, onion, carrots, scallion, cabbage, salt, pepper, 1 egg and 1 egg yolk in a large bowl and mix until well blended. Add beef, pork, salt, and pepper and using your hands mix until everything is evenly distributed.
2
In a small bowl, whisk a splash of water into remaining egg white. Working one at a time, place lumpia wrapper on a work surface with 1 corner facing you. Place 1 heaping tablespoon of filling in center of wrapper and shape into a thin horizontal 5-inch long log. Dip your fingers in remaining egg white mixture and lightly brush edges of wrapper. Roll bottom corner up and snugly over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose, use your fingers to crease the wrapper, then continue to roll bundle away from you. Both sides should be as close to sealed as possible; use a little egg wash to seal, as necessary.
3
In a large nonstick pan, fill bottom of pan until oil comes up 1 inch. Oil should cover lumpia at least halfway when frying; adjust amount if needed. Heat pan over medium-high heat. You'll know oil is hot enough if you place the tip of lumpia into oil and it bubbles immediately. Cook lumpia, until deep golden brown and crisp, 2 to 3 minutes per side. Remove to a wire rack lined with paper towels. You can serve whole or cut in half. Serve with Vinegar-Soy Dipping Sauce or sweet chili sauce.
4
Stir all ingredients together and decant into a small dish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: Lumpia, 4 garlic cloves, finely grated, 1 medium onion, very finely chopped, 2 medium carrots, grated on the large holes of a box grater, and more.

Yes, 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.

Lumpia Shanghai

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