To print this page, use your browser's print button, or use the copy/paste/print method.



I love these for breakfast!

The term lumpia derives from lunpia in the Hokkien dialect of Chinese. A variant is the
Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring
roll though the wrapping closes the ends off completely, which is typical for a lumpia.


Servings:4 - 6
Lumpia Shanghai Common Ingredients:
• 1 lb. ground pork
• 1 cup chopped shrimps
• 1/4 cup finely chopped onions
• 1/2 cup finely chopped carrots
• 1 can water chestnuts,  finely chopped
• 1 cup snow peas or snap peas,  finely diced 
• 2 whole eggs
• 3 tbsp. soy sauce
• 1 tbl. of sesame oil
• salt and pepper, to taste
• lumpia wrapper or spring roll wrapper
• vegetable oil, for frying

Lumpia Shanghai Cooking Procedures :
1. In a bowl, combine all ingredients. Mix until well blended.

2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.

When working with any type of lumpia/spring roll pastry wrapper, it’s important to remember that they
dry out quickly. Once dried out, the wrapper is difficult to work with and the results are not very good.
To prevent dried out wrappers, place a damp tea towel or paper towel over the wrappers you’ve peeled
apart while you work. Here’s how to begin rolling lumpia…


3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup, banana sauce,
Mae Ploy sweet chili sauce, or make your own Sweet and Sour Sauce recipe.



Copyright 2001© 2011© The Gutsy Gourmet® - All rights reserved