Lumpia (Shanghai version) - Review by LYNETTE914
This recipe is great, but there is no need for the additional salt because the soy sauce has a lot of sodium. Also, if you like garlic, use fresh crushed garlic instead. I tend to use ground beef instead of ground pork because the ground pork takes longer to cook, and when I make a huge batch of these, I don't have time to make sure the pork is cooked well and at the same time the lumpia wrapper is not burnt! My extra ingredient that gives the taste a special twist is to use sesame oil too. I use sesame oil that's more an asian style, and it has a strong scent, but a lot of people will say it tastes good and ask what that extra ingredient is. I also add an egg as well. This recipe is good w/sweet and sour sauce or w/soy sauce and a little vinegar for dipping.Another good sauce to eat with this is Thai sweet chili sauce for a little hint of spice. OH YEAH ..they're great for freezing in case you have unexpected guests... like the other reviewer said, you don't need to thaw before frying, just be careful
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!