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How to Cook Fried Lumpia with Pork Asado Filling

This fried lumpia recipe I have here is similar to lumpiang shanghai but it is quite unique because it has a pork asado filling.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizers
Cuisine: Filipino/Chinese
Keyword: fried lumpia, pork asado
Servings: 14 pcs
Calories: 236kcal
Author: Manny

Ingredients

  • 1/2 cup fresh shrimps shelled
  • 1 1/2 cup pork asado sliced (see recipe below)
  • 8 pcs dried Chinese mushrooms soaked in hot water for an hour, drain and slice into strips
  • 1 cup bamboo shoots blanched and sliced into thin strips
  • 1 tsp. rice wine
  • 2 pcs egg yolks
  • 2 tsp. all-purpose flour
  • 1/8 tsp. pepper
  • 1/4 tsp. salt
  • 14 pcs large lumpia wrappers
  • 2 pcs egg white lightly beaten
  • 2 Tbsp. sesame seeds
  • 1 1/2 cup cooking oil

Recipe for the pork asado:

  • 1 Tbsp. cooking oil
  • 1/2 tsp. garlic
  • 1 1/2 Tbsp. onion chopped
  • 1 1/2 cup pork belly, sliced
  • 3 1/2 Tbsp. soy sauce
  • 1 1/2 Tbsp. vinegar
  • 3 Tbsp. brown sugar
  • 2 pcs. bay leaves

Instructions

To make the pork asado:

  • To prepare the pork asado, saute garlic and onion in oil until soft and fragrant.
  • Add liempo and stir-fry for 5 minutes. Mix soy sauce, brown sugar and vinegar in a bowl.
  • Pour into sauteed meat. Add bay leaves and simmer for about 20 minutes or until meat is tender.

To make the Fried Lumpia with Pork Asado Filling:

  • Combine the first 9 ingredients in a bowl; shrimps, pork asado, mushrooms, bamboo shoots, rice wine, egg yolks, flour, pepper and salt.
  • Wrap 1/4 cup of the meat filling in each lumpia wrapper. Brush with white egg and roll in sesame seeds.
  • Deep fry in hot oil until golden brown. Drain in pepper towels to remove excess oil.
  • Serve hot with vinegar and crushed garlic dipping sauce.