In the Philippines we have different types of Lumpia known as Eggrolls, but this one stood out the most. It is considered to be the premium Lumpia. We call this one Lumpiang Shanghai. The one thing that separates this Lumpia among others is the filling.
This Lumpia is mostly meat and it is a lot skinnier than the traditional one. This one is also very popular at most celebrations. Since we all tend to serve the best on the table during special occasions, it definitely makes the cut in that category. Even though this appetizer is easy to make, it is very time consuming wrapping it. So, be patient when it comes to that part and you will be rewarded with one of the best tasting Lumpia you’ve ever had.
Mix and let it cured for at least one day (three days max) the following ingredients before cooking them.
*Use an electric slicer. It will make this process so much quicker!
Note:
Wrapping the Lumpia:
Follow the instructions on the back of the Lumpia wrapper. Below is a picture of the brand of wrapper I used.
TIP:
Do a taste test before wrapping a large batch of Lumpia by cooking one piece and taste it to see if it’s salty enough or/ if it needs more salt. Another thing, your Lumpia will be a little bit more salty after it cures for a while, so please keep that in mind also. This is important step as every ones taste vary from person to person!