Lumpia are a traditional Filipino snack or appetizer (or even a main course) that have different variations. This version of traditional fried lumpia, called Lumpiang Shanghai, is made with a filling of ground pork mixed with onions, carrots, and water chestnuts that is stuffed into lumpia wrappers and fried until crispy golden brown. Don’t forget your favorite sauce for dipping!

Quick Info

⏱️ 90 min • 🍽️ 50 servings • ⭐ 94%

Nutrition

32 cal • 2g protein • 2g fat

Tags

[Dairy-Free] • [Low-Carb] • [Appetizers] • [Dinner] • [Lunch] • [Snacks] • [Low-Calorie] • [Low-Sugar]

Ingredients

• 2 small carrots, peeled and cut into 1-inch pieces (4 ounces/115 grams)
• 1 small sweet onion, quarted (4 ounces/115 grams)
• 1 4-ounce (115-gram) can of water chestnuts, drained
• 1 pound ground pork
• 3 green onions, thinly sliced (1½ ounces/40 grams)
• 6 garlic cloves, minced (20 grams)
• 2 tablespoons soy sauce
• 1 tablespoon Knorr seasoning or Maggi seasoning
• 1 teaspoon sugar
• 1½ teaspoons freshly ground black pepper
• 1 large egg, lightly beaten
• 1 20-count package of round Filipino lumpia wrappers, thawed (preferably Pamana or Tropics brand)
• 2 tablespoons all-purpose flour
• 2–3 tablespoons water
• Canola oil, for frying
• Banana ketchup, sweet chili sauce, or sweet and sour sauce, for serving

Instructions Preview

1. Add the carrots, onion, and water chestnut…
2. Transfer the vegetables to a large bowl wi…
3. Gently separate the lumpia wrappers from o…

…and 8 more steps

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Recipe by: Betsy Carter • From: Tasty 101