0 (0)


Lumpia Shanghai

Lumpia Shanghai
Gary Friedman / Los Angeles Times

When Grace Talusan cooks for a party, the dish she makes is adobo . This vinegar-and soy sauce-seasoned stew, often called the national dish of the Philippines, is the centerpiece of a menu Talusan suggests for Philippine independence day Tuesday. ... Read more

Active work and total preparation time: 45 minutes | Makes 18 lumpia
  • 1 pound ground pork
  • 1 small yellow onion, diced
  • 3 green onions, diced
  • 1 (8-ounce) can sliced water chestnuts, diced
  • 1 egg
  • Salt or soy sauce
  • 1 (16-ounce) package lumpia wrappers
  • Oil, for deep frying

Step 1Combine the pork, yellow onion, green onions, diced water chestnuts and egg in a bowl. Season with a little salt or soy sauce.

Step 2Starting with 1 wrapper, place about 2 tablespoons of the pork filling down the center of the wrapper in a "log" shape, about 1 inch from the edges. Start rolling the wrapper up from the short end, then fold in the sides and finish rolling. Repeat with the remaining wrappers until all the filling has been used up.

Step 3Heat 1 inch of oil in a deep skillet over medium-low heat and fry the egg rolls, in batches if necessary, until golden brown, about 8 to 10 minutes.

Note: Lumpia wrappers are available at Philippine markets. Serve this with Philippine ketchup, which comes in jars labeled "banana sauce."



Sephardi chicken soup with herb-flecked kneidelach
Sephardi chicken soup with herb-flecked kneidelach

Rib-eye with caramelized onion marmalade
Rib-eye with caramelized onion marmalade

Fresh mincemeat pie
Fresh mincemeat pie

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Hard pretzels
Traxx crab cakes
Sea bass with celery leaves and sun-dried tomato confit
Chicken Curry Soup