Shanghai Lumpia

I went to make Lola Momma’s lumpia recipe and did a quick search to find the ingredients. What? Nothing found. How have I never put the recipe in here? Welp, I winged it because she was asleep since she’s in the PI and we’re in the US and it was a midday project. Everyone says I did it. And the photo is proof that it was good. We couldn’t even get a pic, they went so fast.

Ate them before we could get a photo
Too much filling in this one by a third.

Mix all the filling ingredients together until well incorporated. It should no longer look like separate ingredients but more like a paste.

Set up your rolling station. You will need a bowl of water, a cutting board to roll on, a plate for lumpia you’ll fry, a couple of ziplock bags for lumpia you’ll freeze. A paper towel for any wiping and great music. (Lola Momma suggests a piping bag for the mix but I haven’t tried it yet)

After the filling is mixed and you’re set up at your rolling station, it’s time to get your wrappers ready.

The wrappers like to stick together. Pull apart a stack. Sometimes the edges are really stuck or kinda hard. I just trim off all the hard edges on the stack. Then I cut the wrappers in half.

Pull off individual wrappers. It’s important to cover the wrappers you’re not using with a damp towel so they don’t get dry.

Put about a half inch wide of filling across the bottom of the wrapper. Roll it up trying to avoid air bubbles. Wet the sealing end of the wrapper with water using your finger dipped in the bowl. Once rolled, cut the lumpia in half.

Freeze some (making sure they’re not touching until frozen). Fry others.

Enjoy with sweet spicy dipping sauce.

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