To close out Filipino American History month, I wanted to share my lumpia recipe. Lumpia Shanghai is the Philippine’s version of an egg roll. My lumpia is made with ground pork, water chestnuts, carrots, green onions and other delicious ingredients. It is wrapped in a crepe like pastry and fried until golden brown and crispy. This is served best with a sweet dipping sauce or vinegar mixed with garlic and chilis.

As Jokoy claims, “The FIlipino lumpia is better than and egg roll in the world.”

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• Lumpia Wrapper
• 1 carrot stalk grated
• 1/2 a can of water chestnuts drained and minced
• 2 stalks Green onions chopped (about 1/4 cup)
• 1 lb. ground pork
• 1 1/2 tsp. of Garlic powder
• 1 tsp. of Black pepper
• 1/2 tsp of Salt
• 1 tbspn. Soy Sauce
• 1 egg beaten
• Vegetable Oil

1. Combine carrot, chestnuts, green onions, ground pork , garlic powder, black pepper, and soy sauce (and egg if adding). Mix well.
2. Take a small tablespoon of the meat mixture and fry in a pan. This will allow you to taste your mixture, which will allow you to adjust your ingredients, such as if you need to add anymore pepper, soy sauce, or garlic powder, etc.
3. Follow packet instructions on how to roll your lumpia.  I like to add about 2 -3 tablespoons of the mixture. (See video below).
4. Once lumpia is all rolled, heat up oil and fry until golden brown and cooked thru.
5. Serve with your choice of sauce.