• Prep Time:
  • Cooking Time:
  • Serves: 2 Dozen

Lumpia (Close Kin To Chiegg Rools)

  • Recipe Submitted by on

Category: Pork, Nuts, Seafood

 Ingredients List

  • 4 Oriental dried mushrooms
  • 3/4 lb Lean ground pork
  • 1 md Size onion, chopped
  • 3 Cloves garlic, minced or
  • -pressed
  • 1/3 lb Med. size raw shrimp,
  • -shelled, deveined, chopped
  • 1/3 c Water chestnuts, chopped
  • 1 tb Soy sauce
  • 1 Egg lightly beaten
  • Salad oil
  • Lumpia Sweet & sour sauce
  • -recipe follows
  • 12 Lumpia wrappers (recipe)
  • - or egg roll skins(thicker
  • -than monemade lumpia, so
  • -not as delicate a crust
  • -after frying)


Prepare sweet and sour sauce; set aside. Also prepare
lumpia wrappers and set aside. Soak mushrooms in warm
water to cover for 30 min., then drain. Cut off and
discard stems; finely chop caps. Crumble porc into a
wide frying pan. Add onions and garlic and cook over
med. high heat, stirring, until meat is browned (about
6 min.) Add shrimp, mushrooms, and water chestnuts and
cook for 2 min. Stir in soy. Let cool; then discard
excess pan juices. Fill and fold lumpia ,start from a
corner Diamond wise, then roll up bringing the sides
in, moistening wrapper edges with egg to seal. ( at
this point you may cover and refrigerate for up to 8
hours.) Into a 2 to 3 quarts pan, pour oil to a dept
of 1-1/2in and heat to 340deg. on a deep frying
thermometer. (If using egg rolls, heat to 360deg.) Add
4 or 5 lumpia; cook, turning as needed, until golden
brown (2-3 min). Remove with a slotted spoon and drain
on paper towels; keep warm in a 200deg. oven. Repeat
with remaining lumpia. Serve with sweet & sour sauce.

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