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Lumpiang Shanghai - MMK

Lumpiang Shanghai

Course Appetizer
Cuisine Filipino
Prep Time 1 hour
Cook Time 15 minutes
Servings 40 pieces
Author Magida


  • 1 kg ground beef
  • 1 cup singkamas jicama, or potatoes or water chestnuts, diced finely,
  • ½ cup carrots diced finely
  • 6 cloves garlic minced
  • ½ cup onions diced finely
  • 1 egg if mixing the other ingredients raw
  • 2 tbsp all-purpose flour
  • salt and pepper to taste
  • lumpia wrapper spring roll pastry
  • cooking oil for deep-frying


  1. Sautee garlic add onion in cooking oil and stir for a minute.
    Sautee onion and garlic
  2. Add ground beef and cook stirring until the juices come out; the meat would be half done at this stage.
    Sautee ground beef with garlic and onions
  3. Add carrots and jicama and stir further for two minutes.
    Sauteeing ingredients for spring rolls
  4. Turn off the heat. Let cool.
    Spring roll ingredients
  5. Roll enough portion onto spring roll to make a slim roll.
  6. Seal with a mixture of all-purpose flour and water.
  7. Deep fry in oil.
  8. Serve with either ketchup or sweet chilli sauce.
    Cooked spring rolls