The Filipino dish of lumpia Shanghai shows the influence of Chinese settlers on the Southeast Asian country’s cuisine.
I’ve eaten them many times at restaurants and parties – because no Filipino celebration seems complete without a big pile of lumpia on the buffet table – and no two versions were the same. The only things they had in common were that they were deep-fried, and the filling consisted of lots of vegetables and some pork.
This recipe makes a lot of lumpia, but they freeze well. They are double-fried – the first frying cooks the filling, and can be done in advance. The second frying heats the filling and crisps up the wrapper, and should be done just before serving.
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