Recipe: Lumpia (with shrimp and pork)

There are so many ways to prepare Lumpia. My favorite is made with pork and shrimp. It tastes good alone, or served with vinegar dipping sauce or even chili sauce.

Ingredients

1 package Lumpia wrappers (25 sheets)
1 pound ground pork
1/2 pound shrimp (peeled, deveined, diced)
1 cup water chestnuts (chopped)
5 cloves garlic, peeled and minced
2 scallions chopped
2 tablespoons soy sauce
1 egg
Freshly ground black pepper, to taste
1 teaspoon salt
1 cup of oil

Directions

Cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers (a total of 50 lumpia). Put one layer of wet paper towels above and beneath the stack so that they don’t dry up.
Combine all ingredients (except oil) into a bowl and mix well.
Place a wrapper on a large plate. Spread 2 tablespoons of the meat mixture in a thick line on the wrapper edge closest to you.
Starting with this edge, roll it over the meat mixture once.
Continue to roll the wrapper until it becomes a tight cylinder. Seal the edge of the wrapper to the roll with a little water.
When done, you can either freeze them or cook them in hot oil over medium heat for 3 to 5 minutes on both sides.

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Filipino, Recipes

Author

Denise de Castro

I'm a Native New Yorker who now lives in Connecticut. I love food – cooking, eating, taking photos of food, attending cooking demos – all things food, and don’t forget about drinking wine. It could be anywhere – in my hometown, to abroad, anything food and drink goes here.