Wednesday, 17 October 2012

Lumpia Shanghai

We call this one Lumpiang Shanghai. The one thing that separates this Lumpia among others is the filling. This Lumpia is mostly meat and it is a lot skinnier than the traditional one. This one is also very popular at most celebrations. Since we all tend to serve the best on the table during special occasions, it definitely makes the cut in that category. Even though this appetizer is easy to make, it is very time consuming wrapping it.


1/2 Lb. Ground beef

1/2 Lb. Ground pork

1 Large head of garlic, peeled & *smashed finely

1/2 Cup *finely chopped green onion

1 Medium sized Onion, *finely diced

1 Large Carrot peeled and *diced finely

1 Teaspoon Ground black pepper

1 Teaspoon Salt

Cooking oil for deep frying (Corn oil preferably)

*Use an electric slicer. It will make this process so much quicker!

Note: Make sure that you put the proper amount of garlic. Otherwise, your Lumpia will taste like the one you buy in the store, bland and not as tasty!

Like it says above, mix all ingredients thoroughly, cover, and let cure in the fridge for one to three days. Or you may go ahead and wrap the Lumpia, then place it in a sealed container, and let it cured before freezing or cooking it. Do not skip the curing process. Curing the meat gives it enough time to fully blend all the ingredients.

Wrapping the Lumpia: Follow the instructions on the back of the Lumpia wrapper.

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