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Lumpia Shanghai

Prep Time30 minsCook Time3 minsTotal Time33 mins

egg rolls

 1 lb fresh lean ground beef
 1 egg (optional)
 2 carrots, peeled and finely chopped
 2 celery stalks, finely chopped
 1 1 medium onion, finely chopped
 1 ½ tsp ground black pepper
 1 tbsp soy sauce
 1 package eggroll wrappers
 small bowl warm water or egg whites
 vegetable oil
1

Mix the 7 ingredients in a bowl. The mix should be sticky.

2

Separate the wrappers. They must be completely thawed. They should be pliable. If too dry, place wrappers with moist paper towel in microwave for 20 seconds.

3

Use about a tablespoon or so of mixture to form a line near bottom of wrapper. Take bottom and roll the wrapper around the mixture 1 or 2 times. Fold in the ends & roll to almost the top. Use water or egg whites to moisten top of wrapper. Roll remainder of wrapper. 

4

Deep fry lumpia till golden brown. 3-5 minutes

Nutrition Facts

0 servings

Serving size