Sorry it took me a little long to respond to your request. I’m back in school and my schedule sometimes does not allow me to have much time for my blog. Anyhow the one that I cook all the time is the meat version known as “Lumpiang Shanghai”. I don’t put raisins in mine. As a matter of fact I never had one that had raisins in them. Anyway I hope you like my version which leans more toward the traditional Lumpia. Here is the recipe.

Mix and marinate the following ingredients for three days before cooking them.

Ingredients:

1/2 Lb. Ground beef
1/2 Lb. Ground pork
2 Large head of garlic, peeled & smashed finely
1/2 Cup finely chopped green onion
1 Medium sized Onion, finely diced
1 Large Carrot peeled and diced finely
1TBS. Ground black pepper
1 TBS. Salt
Cooking oil for deep frying (Corn oil preferably)

Like it says above, mix all ingredients thoroughly, cover, and let marinate in the fridge for three days. Or you may go ahead and wrap the Lumpia, then place it in a sealed container, and let it marinate for three days before freezing or cooking it. Do not skip the marinating process. Marinating it for three days cures the meat and gives enough time to fully blend all the ingredients for your great tasting Lumpia.

Wrapping the Lumpia: Follow the instructions on the back of the Lumpia wrapper. Below is a picture of the brand of wrapper I used.

Cooking Instructions: Deep fry Lumpia on low heat to avoid burning the wrapper before the filling gets cooked. Make sure the meat inside the Lumpia is thoroughly cooked before serving. I usually just cut into one to double check.

Tip: After all the ingredients are mixed, wrap one Lumpia and cook and taste to see if you need to add more salt.

-Robert

I do have a recipe for Lumpia I just have to find the time to post it here. Which Lumpia are you looking for? We have Lumpia called Shanghai and the other one is the Vegetable Lumpia which filled with bean sprouts. I have both recipe and I will post them as soon as I get a chance. God Bless.

-Robert