A classic Filipino party favorite made with ground pork, finely chopped vegetables, and crispy golden wrappers. Perfect as an appetizer, main dish, or merienda.
Ingredients Tips:
• Kinchay gives authentic aroma and flavor—don’t skip
• Seasoned vegetable base enhances depth without additional MSG
• Optional: add finely chopped shrimp or water chestnuts for added texture
Cooking Tips:
• Freezing helps lumpia hold shape and prevents breaking during frying
• Use medium heat when frying to cook the filling without burning the wrapper
• Don’t overfill wrappers to avoid bursting during cooking
• Taste test the filling first—seasoned base may vary in saltiness
Lumpiang Shanghai
A classic Filipino party favorite made with ground pork,finely chopped vegetables, and crispy golden wrappers. Perfect as an appetizer,main dish, or merienda.
Ingredients
- 1 large carrot
- 1 large onion
- 1 pc red bell pepper
- Handful of kinchay leaves
- 2 lb ground pork
- 2 tsp seasoned vegetable base
- 1 cup all-purpose flour
- 1 pc egg
- Lumpia wrappers as needed
- Cooking oil for frying
Instructions
- Process carrot, onion, bell pepper, and kinchay in a food processor until finely chopped
- Mix with ground pork, seasoned vegetable base, flour, and egg until well combined
- Fry a small portion of the mixture to taste and adjust seasoning if needed
- Transfer mixture into a piping bag
- Arrange lumpia wrappers, pipe filling along the edge, roll tightly, and seal with water
- Freeze for at least 30 minutes to firm up before frying
- Deep-fry in hot cooking oil until golden brown and crispy
- Drain excess oil and serve hot with dipping sauce
