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Lumpiang Shanghai is the most common lumpia recipe known worldwide. Try out our recipe and let us know what you think.
Cut the lumpia wrapper in half. Heat the cooking oil over medium heat, or if you have a deep fryer, set to 375°F.
In a large mixing bowl, combine eggs, ground pork, minced water chestnuts, onions, carrots, and a generous amount of salt and pepper. Mix together (hands works best).
In a separate bowl, mix water and flour for sealing the lumpia.
Lay a half-piece of wrapper flat, with you facing the straight edge where you cut. Put the meat mixture in the middle lengthwise, creating a ½-inch diameter line about 3 inches long.
Apply the water-flour sealing mixture on the side, top and bottom of the wrapper. Fold the sides first, then the top, then roll. Apply more of the sealing mixture if it doesn’t stick.
When oil is hot enough, fry one first to check for taste and seasoning. Fry till golden brown on both sides. Taste and add more salt and/or pepper to the meat mixture if needed.
Repeat wrapping until all ingredients are used. Fry lumpia and share with friends.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!