We love Lumpia! Especially if it’s the Filipino Egg Roll or what we know as Lumpiang Shanghai. Why this lumpia is referred to as the “Shanghai” version, I really do not have any idea. Nevertheless, it’s among Filipino favorites. A finger food that is always a hit on family gatherings. The contrasting textures of the crispiness of the wrapper and the juicy, savory ground meat mixture gives that perfect playful yummy taste that you will go for more. My daughter and I love to make these in advance and store them in the freezer. That way, it’s easy for us to satisfy our cravings for these babies. Just thaw, deep fry, and voila! Here is our easy-to-follow recipe. Enjoy!
INGREDIENTS:
500g ground pork (*ground chicken is also perfect for this)
1 medium-sized carrot, grated
¼ cup grated mild cheddar cheese
2-3 tablespoons minced garlic
2-4 tablespoons minced onions
1 pork bouillon
1-2 tablespoons oyster sauce
Salt and pepper to taste
20-30 Lumpia wrappers
*PROCEDURE IS IN THE VIDEO BELOW*
