Lumpia (Shanghai version) Recipe

This recipe is fantastic! I recommend skipping the extra salt since soy sauce already contains plenty of sodium. For a stronger garlic flavor, opt for fresh crushed garlic instead of powdered. I prefer using ground beef over pork as it cooks quicker, ensuring that the lumpia wrappers don't burn while waiting for the meat to cook through. Adding sesame oil gives it a unique twist, and I use an Asian-style sesame oil for its robust aroma and flavor. Another secret ingredient is adding an egg to the mixture. These lumpia are delicious with sweet and sour sauce, soy sauce with a touch of vinegar, or Thai sweet chili sauce for a hint of spice. They also freeze well, making them perfect for unexpected guests. When frying from frozen, be cautious of oil splatter by controlling the heat. To adjust the seasoning, taste a small portion of the meat before cooking the entire batch. Spray the storage bag or container with baking spray when freezing for easy removal.

Yummy! This reminded me of my Mom's recipe, but with a twist. I replaced the carrots, beef, and regular onions with black fungus, also known as "Taingang daga" in Tagalog (which hilariously translates to "rat ears"!) for a unique flavor and texture. I used ground pork and green onions instead, keeping it simple yet delicious. Remember to chop or grate the black fungus finely and use it sparingly to enhance the pork's flavor. For 1lb of meat, I used 1 tablespoon of chopped black fungus and green onions instead of regular onions. Enjoy!

I have been making lumpia for years now and have experimented with different fillings such as all pork, all ground beef, and even all ground turkey. In terms of taste, the pork-filled lumpia ranks first, with the ground turkey version coming in second. One important tip is to always check the lumpia wrappers for mold before purchasing them at the grocery store. I've learned from experience that the wrappers should either be used immediately or frozen upon getting home to prevent them from molding easily. It's crucial to only put a small amount of filling in each wrapper, as they cook quickly and need to be thoroughly cooked. To save time, I sometimes use store-bought shredded carrot and cabbage coleslaw mix with half a medium onion for the vegetable filling. Don't forget to separate all the wrappers before starting to roll them, and keep them covered with a dry dishcloth to prevent drying out. I find it efficient to create an assembly line using about 7 wrappers at a time, quickly stuffing, rolling, and sealing them. Sweet Chili Sauce is a must-have for dipping, usually located next to sweet and sour sauce in most grocery stores. Both the wrappers and sauce can be found in the frozen section or an international grocery store. You can cook some lumpia now and freeze the rest for later enjoyment.

Great recipe! I rated it 4 stars because I found the salt content a bit high for my taste, but it was still delicious. Don't forget to include green onions for added flavor. A helpful tip is to use a ziploc bag with a corner snipped off to easily squeeze out the mixture, saving you time and mess. For better sealing of the wrappers, make sure to wet them with water as you wrap them up.

This recipe is reminiscent of my mom's authentic Filipino lumpia, bringing back nostalgic flavors of my childhood. I will certainly be making it again, perhaps with a touch less salt. For added crunch and flavor, I included 2-3 green onions and a can of chopped water chestnuts. Remember, the key to perfect lumpia is using the right wrappers – those super thin ones. If you can, I recommend checking out Ranch 99 for the best selection.

I love making this recipe regularly and I never add extra salt - it's simply not necessary! I prefer using lumpia wrappers that I purchase from an Asian supermarket. Delicious!