Noche Buena Lumpiang Shanghai

Name: Noche Buena Lumpiang Shanghai
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 10 serving
Ingredients: 3 1/2 lbs. ground pork; 1 Knorr Pork Cube; 1 cup minced Jicama; 1 1/2 cup minced carrot; 2 medium yellow onion; 1/4 cup coarsely chopped flat leaf parsley; 2 teaspoons garlic powder; 1/2 teaspoon ground black pepper; 2 1/2 teaspoons salt; 2 eggs; 40 to 50 pieces lumpia; 3 to 4 cups cooking oil

User Reviews

4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
22 mins
Servings
10
Course
Main Course
Cuisine
Filipino

Noche Buena Lumpiang Shanghai

Travis Ellis

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Ingredients

Servings

3 1/2 lbs. ground pork
1 Knorr Pork Cube
1 cup minced Jicama singkamas
1 1/2 cup minced carrot
2 medium yellow onion minced
1/4 cup coarsely chopped flat leaf parsley
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
2 1/2 teaspoons salt
2 eggs
40 to 50 pieces lumpia egg roll wrapper
3 to 4 cups cooking oil

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Instructions

In a large bowl, combine ground pork, carrot, onion, singkamas, parsley, garlic powder, salt, ground black pepper, eggs, and Knorr pork cube. Mix well until all ingredients are well blended.
Start to wrap the mixture by laying a piece of lumpia wrapper flat in a clean surface. Scoop 1 to 2 tablespoons of meat mixture and place it towards the lower end of the wrapper. Compress the mixture using your clean fingers and mold it into a cylinder. Pull the lower end of the wrapper to cover the mixture and then fold the left and right ends inwards. Roll until the mixture is fully covered. Apply a little bit of water to the far and of the wrapper and press it against the rolled lumpia to seal it. Perform this step until the meat mixture is fully consumed. Note: See the video below or the execution.
Heat oil in a deep pot. Once the oil starts to heat-up, start to fry the lumpia into batches of 7 to 8 pieces. Continue to deep fry in medium heat until the lumpia starts to float.
Once the color turns light to medium brown, remove the lumpia from the cooking pot and arrange in a plate with a cooling rack or paper towel. Let it cool down. Continue to fry the other batches.
Transfer to a serving plate. Serve with Sweet and sour sauce.
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