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Lumpia Shanghai

Lumpia Shanghai
(from Moto's friend, Nina)
(Makes 50 Lumpia)

1 lb lean pork, finely ground                   1 lb cooked shrimp, finely chopped            ½ lb onion, finely chopped
Grated carrots for color                         1 tsp Aji-no-moto or any MSG brand          ¼ cup soy sauce
4 to 6 smoked oysters, minced              Napa cabbage, finely chopped                  ½ tsp salt
Water chestnuts and/or bamboo shoots to taste
50 large Lumpia or egg roll wraps
oil for deep-fat frying


Mix thoroughly all ingredients except Lumpia wraps and oil.  Take a heaping tablespoon of mixture and roll in Lumpia wrapper.  Make a long roll about ¾ inch in diameter.  Deep-fry the Lumpia until golden brown.  Drain on paper towels.  Cut into 2-inch pieces using a very sharp knife.  Serve with soy sauce and/or dipping sauce containing native vinegar and thinly sliced hot green chili pepper such as a fresh Tabasco pepper.  If native vinegar is not available in your area, dilute white vinegar in half with water.

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