Here’s a list of ingredients for **Filipino Lumpia (Shrimp and Pork Egg Rolls)** formatted with SEO-friendly keywords to help you rank better for related searches:
- **Ground pork** - A key protein for authentic Filipino lumpia filling.
- **Shrimp** - Fresh or frozen, peeled, deveined, and finely chopped for added flavor.
- **Garlic** - Minced for a savory, aromatic base.
- **Onion** - Finely chopped to enhance the filling’s texture and taste.
- **Carrots** - Grated for a touch of sweetness and crunch.
- **Green beans** - Finely chopped or julienned for added freshness.
- **Cabbage** - Shredded to balance the filling’s moisture.
- **Soy sauce** - Adds umami and depth to the lumpia filling.
- **Fish sauce** - Optional, for an authentic Filipino flavor boost.
- **Salt and pepper** - To season the filling perfectly.
- **Egg** - Beaten, used as a binder for the filling.
- **Lumpia wrappers** - Thin spring roll wrappers for wrapping the filling.
- **Cooking oil** - For frying the lumpia until golden and crispy.
- **Water** - Used to seal the lumpia wrappers.
### Optional Dipping Sauce Ingredients:
- **Vinegar** - For a tangy dipping sauce.
- **Garlic** - Minced, to mix with vinegar for a classic Filipino dip.
- **Sugar** - To balance the acidity of the vinegar.
- **Chili peppers** - Optional, for a spicy kick.
This ingredient list is optimized for keywords like **Filipino lumpia**, **shrimp and pork egg rolls**, **lumpia filling**, and **Filipino spring rolls**. Use this to attract readers searching for authentic Filipino recipes!
Steps
# How to Make Lumpia: Filipino Shrimp and Pork Egg Rolls
Lumpia, the Filipino version of egg rolls, is a beloved dish known for its crispy exterior and flavorful filling. This recipe combines shrimp and pork for a delicious twist on the classic. Follow these detailed steps to create authentic Filipino lumpia at home.
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## **Ingredients for Lumpia Filling**
- 1/2 lb ground pork
- 1/2 lb shrimp, peeled, deveined, and finely chopped
- 1 medium onion, minced
- 3 cloves garlic, minced
- 1 medium carrot, julienned or grated
- 1/2 cup green beans, finely chopped
- 1/4 cup water chestnuts, chopped (optional for added crunch)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp cooking oil (for sautéing)
## **Additional Ingredients**
- Lumpia wrappers (spring roll wrappers)
- 1 egg, beaten (for sealing the wrappers)
- Cooking oil (for frying)
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## **Step-by-Step Instructions**
### **1. Prepare the Filling**
1. **Sauté Aromatics**: Heat 2 tbsp of cooking oil in a pan over medium heat. Sauté minced garlic and onions until fragrant and translucent.
2. **Cook the Pork**: Add the ground pork to the pan. Cook until it turns brown, breaking it into small pieces with a spatula.
3. **Add Shrimp**: Toss in the chopped shrimp and cook until it turns pink and opaque.
4. **Incorporate Vegetables**: Add the carrots, green beans, and water chestnuts. Stir well to combine.
5. **Season the Mixture**: Pour in soy sauce, oyster sauce, sugar, black pepper, and salt. Mix thoroughly and cook for 5-7 minutes until the vegetables are tender. Remove from heat and let the filling cool completely.
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### **2. Assemble the Lumpia**
1. **Prepare the Wrappers**: Lay a lumpia wrapper flat on a clean surface, with one corner pointing toward you (diamond shape).
2. **Add the Filling**: Place 1-2 tablespoons of the cooled filling near the bottom corner of the wrapper.
3. **Fold and Roll**: Fold the bottom corner over the filling, then fold the sides inward. Roll tightly toward the top corner, sealing the edge with a bit of beaten egg.
4. **Repeat**: Continue assembling until all the filling is used.
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### **3. Fry the Lumpia**
1. **Heat the Oil**: In a deep pan or pot, heat cooking oil to 350°F (175°C).
2. **Fry Until Golden**: Carefully place the lumpia in the hot oil, seam side down. Fry in batches to avoid overcrowding. Cook for 3-4 minutes or until golden brown and crispy.
3. **Drain Excess Oil**: Remove the lumpia using a slotted spoon and place them on a plate lined with paper towels to drain.
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### **4. Serve and Enjoy**
- Serve your lumpia hot with a dipping sauce like sweet chili sauce, vinegar with garlic, or banana ketchup.
- Pair with steamed rice or enjoy as a standalone appetizer.
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## **Tips for Perfect Lumpia**
- **Keep Wrappers Moist**: Cover unused wrappers with a damp cloth to prevent them from drying out.
- **Avoid Overfilling**: Too much filling can cause the lumpia to burst during frying.
- **Double Fry for Extra Crispiness**: Fry the lumpia once at a lower temperature (325°F) to cook through, then fry again at 350°F for a crispy finish.
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## **Why You’ll Love This Recipe**
This shrimp and pork lumpia recipe is a crowd-pleaser, combining savory flavors with a satisfying crunch. It’s perfect for parties, snacks, or family dinners. Plus, it’s a great way to introduce Filipino cuisine to your kitchen.
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By following these steps, you’ll master the art of making lumpia and impress your family and friends with this authentic Filipino dish. Don’t forget to share your creations online using hashtags like #LumpiaRecipe and #FilipinoFood!