Lumpia Shanghai (Eggrolls)

If you’re ever at a Filipino gathering, chances are the first thing you’ll see on the table of food are lumpia. People have different takes on the recipe; some like to include more meat. However, for this recipe, I prefer to incorporate more vegetables.

Ingredients:

• 2 lbs ground beef or pork
• 2 pcs carrot, grated (1 cup)
• 5 pcs scallions, finely chopped
• 8 oz shiitake, stem removed and finely chopped
• 5 cups of finely chopped cabbage
• 5 cloves garlic, mashed
• 1 egg
• 1 tbsp salt
• 1/2 tsp ground black pepper
• 1 tbsp chicken bouillon powder
• 1 package egg roll wrappers
• oil for deep frying

Directions:

• Chop the cabbage into small pieces to fit in the food processor. Process just until it’s finely chopped. Transfer to a bowl.
• Next, add the carrots, garlic and green onions together and process just until it’s finely chopped. Transfer to a bowl with the chopped cabbage. (Watch my video to see how!)
• Add the shiitake mushroom and process until it’s finely chopped, too.
• Mix all the chopped vegetables to combine. Add the ground meat and mix really well.
• Mix all the ingredients until well combined. You will need gloves for this!
• Add the eggs and seasonings, salt, chicken bouillon powder and pepper. Mix well.
• To wrap the lumpia, separate the wrappers. If you have kids, have them give you a hand!
• Place about two tablespoons of filling (depending on the size of your wrapper) on each wrapper.
• Roll tightly and seal it with either egg whites or just water.
• Deep fry in hot oil for about 10-15 minutes or until golden brown.
• Try to turn the lumpia on one side after a couple of minute to avoid the wrapper from exploding.
• Transfer to a bowl lined with paper towels to absorb excess oil.
• Serve with spicy vinegar or sweet chili sauce (recipe available here on my site too!)
• Enjoy!

Note:

To make sure it’s seasoned to your liking, you can try wrapping one first and frying it to taste test.

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L