Lumpia are a traditional Filipino snack or appetizer (or even a main course) that have different variations. This version of traditional fried lumpia, called Lumpiang Shanghai, is made with a filling of ground pork mixed with onions, carrots, and water chestnuts that is stuffed into lumpia wrappers and fried until crispy golden brown. Don’t forget your favorite sauce for dipping!
Ingredients
for 50 Lumpias
2 small carrots, peeled and cut into 1-inch (2.54 cm) pieces
1 small sweet onion, quartered
1 water chestnut
1 lb ground pork(425 g)
3 green onions, thinly sliced
6 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Maggi seasoning
1 teaspoon sugar
1 ½ teaspoons freshly ground black pepper
1 large egg, lightly beaten
1 package Filipino lumpia wrappers, thawed (preferably Pamana or Tropics brand)
2 tablespoons all purpose flour
2 tablespoons water
canola oil, for frying
Banana ketchup, sweet chili sauce, or sweet and sour sauce, for serving
Preparation
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