lumpia

I think it’s safe to say that {everyone} knows what lumpia is…but if you’ve never had it, well, I’m sorry, but that can change. They are just a Filipino egg rolls I guess is the best way to describe them.

And they are DE-LISH!

*****

Lumpia Shanghai Recipe

{from my mother-in-law, Lucy AKA “Lola”}

1 lb. ground pork

½ lb shrimp, chopped

2-3 stalks green onions, finely sliced

½ cup water chestnuts, chopped

(The shrimp, water chestnuts and green onions can be chopped all together in a food processor or chopper)

¼ cup soy sauce

½ tsp salt

Mix all together.  Add 1 slightly beaten egg and 3 tablespoons corn starch to hold the meat together and mix again.

Look for square, thin wrappers brand Spring Home TYJ Spring Roll Pastry or something similar.

Place 2 tablespoons of the mixture in a wrapper diagonally across.  Fold the pointed edge over the meat and then the sides of the wrapper.  Roll tightly and seal edges with warm water.

Here comes the bad part…shallow fry:

When golden brown on both sides, remove and place onto a paper towel lined plate.

We like to cut ours in half before serving. I found this sweet chili sauce {brand: Maggi} at Albertson’s in the Asian aisle. You can also use plain ‘ol sweet and sour sauce for dipping.

Tip: after the lumpia are all rolled, you can freeze them for future enjoyment. So make a lot of them because, trust me, they will fly off the plate.

Many people have asked for this recipe….so glad I can share this {secret} with you!

Happy Sunday!