Lumpia is a popular food all over the Philippines. It has many forms and variations because it has different fillings and wrappings. It also gained many nicknames such as: Lumpiang Shanghai, Lumpiang Togue, Lumpiang Sariwa, Lumpiang Hubad, Lumpiang Ubod, and many more. The best-tasting lumpia for me is the Lumpiang Shanghai. On this recipe I used ground turkey instead of pork and it taste similar. Here I share the recipe, Happy cooking!
Tip: Do a taste test before wrapping a large batch of Lumpia by cooking one piece and taste it to see if it’s salty enough or if it needs more salt.
- 1 lb. ground pork or turkey
- 1 cup chopped shrimps (optional)
- 1/4 cup finely chopped onions
- 1/2 cup finely chopped carrots
- 2 whole eggs
- 3 tbsp. soy sauce
- 3 dashes of sesame oil
- salt and pepper, to taste
- lumpia wrapper
- vegetable oil, for frying
Cooking Procedures :
- In a bowl, combine all ingredients. Mix until well blended.
- Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
- Make sure the meat inside the Lumpia is thoroughly cooked before serving. I usually just cut into one to check that the meat is done inside. Make sure you do this on your first batch to give you a good idea of how long you should cook it.
- Drain on paper towels. Transfer to serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe. Congratulations, you’re done. Enjoy your Lumpia!