Mushroom, Pork, & Shrimp Lumpia
Submitted by SJBird5
Filipino lumpia packed with ground pork, shrimp, mushrooms, and crunchy water chestnuts, rolled tight and fried until golden and crisp. Served hot with a tangy sweet and sour dipping sauce.
YIELD
12 servingsPREP
30 minCOOK
20 minREADY
1 hrsCrisp, golden lumpia are the life of any Filipino gathering, and this trio of pork, shrimp, and mushroom gives the filling layers of savory depth.
Dried mushrooms get soaked until plump, then finely chopped so they fold seamlessly into the meat. Water chestnuts are the textural secret, adding little bursts of cool crunch that survive the frying.
The filling cooks down with onion, garlic, and soy until browned, then you drain off the excess juices so the wrappers won’t turn soggy as you roll. That step is the difference between crisp lumpia and limp ones.
Roll them tight from a corner, tucking the sides in and sealing the edge with beaten egg, then fry in small batches until shatteringly golden.
Drain well, keep warm, and serve with sweet and sour sauce for dunking.
Pro Tips
- Drain the cooked filling well and let it cool before rolling; a wet or hot filling steams the wrappers and makes them soggy.
- Roll the lumpia tight with no air pockets so they fry up crisp and don’t burst.
- Fry in small batches to keep the oil hot; crowding the pan drops the temperature and gives you greasy rolls.
Variations
- Swap the soy for tamari to keep them gluten-free, as the recipe notes.
- Add shredded carrot, cabbage, or bean sprouts to the filling for more vegetables.
- Serve with a garlic-vinegar dip or sweet chili sauce instead of sweet and sour.
Ingredients
Directions
Prepare sweet and sour sauce; set aside.
Also prepare lumpia wrappers and set aside.
Soak mushrooms in warm water to cover for 30 min. then drain.
Cut off and discard stems; finely chop caps.
Crumble porc into a wide frying pan.
Add onions and garlic and cook over medium high heat, stirring, until meat is browned.
Add shrimp, mushrooms, and water chestnuts and cook for 2 min.
Stir in soy.
Let cool; then discard excess pan juices. Fill and fold lumpia, start from a corner.
Diamond wise, then roll up bringing the sides in, moistening wrapper edges with egg to seal.
Add 4 or 5 lumpia; cook, turning as needed, until golden brown (2-3 min).
Remove with a slotted spoon and drain on paper towels; keep warm in a 200 degrees F oven.
Repeat with remaining lumpia.
Serve with sweet and sour sauce.
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