I put this great side dish here, because it goes great with pancit canton and while you’re prepping the vegetables for the pancit, you can make enough of some of the vegetables for your lumpia.
Lumpia are a smaller Filipino version of egg rolls or spring rolls. Filipinos love it so much they have several different varieties: Shangai Lumpiang (deep fried), Lumpiang Ubod (made with heart of palm or coconut julienne), Lumpiang Sariwa (fresh, not cooked), and many more. I particularly like the fresh ones, just so nice!
Serve these as a side dish, lunch, or snack with ketchup or your favorite sweet and sour sauce! “I’ll bet you can’t eat just one of these!”
If you have never made it before, it is very easy. This is how you do it.
Ingredients for Lumpia
½ kg of ground pork or beef
1 cup shrimp, chopped
1/4 cup of onions, finely chopped
1/2 cup carrots, finely chopped
3 tablespoons of soy sauce
¼ teaspoon sesame oil
Salt and pepper, to taste
30 lumpia wrappers
Vegetable oil, for frying
Use an additional well scrambled egg like glue for the wrapper.
Directions for Lumpia
Combine all the ingredients, except the wrappers and oil, in a bowl to make the filling; fill the wrappers with one tablespoon of filling, roll the wrappers and pat a little egg on the edge of the wrapper to seal it; and then deep fry until golden brown. Drain on a paper towel. Put them on a serving platter and serve them with ketchup or your favorite sweet and sour sauce!