This lumpia is probably the most popular kind of lumpia here in the U.S. Almost everywhere I go and people realize I am a Filipino, there is always somebody who would ask me if I knew how to make lumpia.
One of my co-workers at a new job asked me if I could make her some lumpia because she had lived in the Philippines when her husband was in the Air Force and she missed the lumpia her maid or house helper used to make. There are a few other kinds of lumpia that are common in the Philippines such as fresh vegetable lumpia and fried vegetable lumpia. So, without knowing the specific kind of lumpia she was asking I brought her fried vegetable lumpia with slivered green beans. She was very disappointed because she said, there was hardly any meat but rather mostly vegetables.
Mix together:
- 1 lb. ground pork
- ¾ cup ground shrimp (or chopped fine)
- 1 egg
- 1 tsp. salt
- ½ tsp. ground black pepper
- ½ tsp. MSG (optional)
- 1 tsp. sesame oil (optional)
- 1 c finely chopped carrots
- 1 med. Onion chopped fine
- 1 c finely chopped celery
- ½ can sliced water chestnuts, chopped fine (optional)
Put a spoon or two along the widest part of the wrapper and spread thinly and narrowly. Roll tightly into about the size of your finger then cut to about 2” to 3” long. Deep fry in hot oil about 350°F for about 3 minutes each batch.
Good dipped in sweet and sour sauce or soy sauce with calamansi or lemon.
Enjoy.
Note: This recipe is the same as making Sho Mai, Dumpling or wonton for wonton soup, just different wrappers and method of cooking.
Kusina ni Norie 
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