I made these Mushrooms Cabbage Shanghai Lumpias during Super Bowl along with bacon-peas fried rice and shrimp & veggies stir-fry. I laughed at the irony of cooking Asian dishes on the most American day in America. I’m a “rebel” that way, I guess. Anyhooo, if you’re asking why these are called Shanghai Lumpias or Lumpiang Shanghai, my answer is, I really have no idea. They could just as easily be called lumpias or eggrolls. But I grew up with the term lumpiang shanghai whenever these skinny eggrolls were served at our table so I gravitate towards that name when I make them now.
Perhaps, it’s the skinny form of the eggrolls. Instead of folding up the sides after putting the filling in the wrapper, these are just rolled all the way leaving both ends exposed. Maybe that’s why. Seriously, I don’t know. In any case, here’s how I made these skinny lumpias,
|Mushrooms Cabbage Shanghai Lumpias|
- 2-3 pounds of ground beef
- 1 egg
- lemon pepper
- garlic powder
- 5-6 leaves of napa cabbage, chopped
- 5-6 button mushrooms, chopped
- lumpia wrappers
- 1 cup of water
- oil for frying
- Use your hands to mix the ground beef, egg, napa cabbage, mushrooms and the seasonings together.
- Lay one sheet of wrapper in a cutting board, place about 2 spoonfuls amount of the ground beef and veggie fillings in the very far end of the wrapper. Please refer to the picture. Just roll it up tight, leaving a little bit of space. Lightly brush that with water then roll the wrapper all the way. Repeat the process until you’ve wrapped all.
- Heat up oil in a fryer pan. Fry the shanghai lumpias until each side is golden brown. Drain the excess oil in a separate pot. Cut the lumpias in half.
- Cut the shanghai lumpias in half then serve in a paltter.
- Serve with sweet and sour dip.