Make the lumpia wrapper: Whisk together eggs, water, and salt. Whisk in cornstarch. Set aside. Very lightly grease a non-stick pan and preheat on medium-low heat. Working quickly, pour 1/4 cup of the lumpia wrapper mixture into the pan and immediately swirl the batter to cover the entire surface of the pan. 1. Shape a little over a teaspoon of the filling into a log. 2. Fold the bottom corner upwards. 3. Fold the left and right-hand corners to the center. 4. Tightly roll the lumpia upwards, making sure to keep the roll tight and cylindrical so it doesn’t unravel. 5. Prepare Lumpia: Heat frying pan then pour-in 2 tbsp Canola cooking oil then sauté onions and garlic. Add-in the meat and cook until meat changes color - about 3 minutes. Making sure to mash it from time to time to separate the meat. Add-in the Patis (fish sauce), salt and ground black pepper. Lumpia Shanghai is stuffed with ground pork, mixed with vegetables and spices. This Ground Pork Lumpia recipe is appetizingly inviting, a Filipino eggroll recipe at its best. Best Lumpia wrappers for Filipino Lumpia Shanghai can only be found at the Asian markets. Ingredients: 20-35 pieces Lumpias. 1 lb. ground pork 1/2 cup ground pork sausage .

the best filipino lumpia shanghai recipe