Lumpia, the Philippines version of the egg roll/spring roll. It is filled with meat and deep fried. The wrapper that is wrapped around the meat mixture is super crispy.  This dish is usually served as an appetizer and can be made with ground pork, ground beef, ground turkey, or just all veggies.  I like to make different versions of this. Sometimes I add shitake mushrooms or onions. I even add shrimp with the pork sometimes. The version I am making in this video is made out of ground pork and called Lumpia Shanghai.

Best when served with a dipping sauce. I love to eat my fried lumpia with vinegar and chillies. Some people eat it with sweet and sour sauce or just on its own.

Here is my recipe:

• Lumpia Wrapper
• 1 carrot stalk grated
• 3/4 of a can of water chestnuts minced
• 2 stalks Green onions chopped (about 1/4 cup)
• 1 lb. ground pork
• 1/2 tsp. of Garlic powder
• 1/2 tsp. of Black pepper
• 1 tbspn. Soy Sauce
• Optional –  Egg
• Vegetable Oil

1. Combine carot, 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.