Meals

Lumpia Shanghai

Crisp lumpia shanghai built on Argentina Giniling. Base 15 pieces, scales to canteen and catering volume for food service kitchens.

  • Servings 15
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Ingredients

What you'll need.

Servings
15
Scales every ingredient amount below. Need this scaled for your operation?
Ingredients for Lumpia Shanghai
Quantity Unit Ingredient
For the filling
250 g Argentina Giniling View product
1 piece Egg
1 piece Onion, minced
1 piece Carrot, minced
0.25 cup Kamote, mashed
4 tbsp Flour
2 tbsp Salt
1 tbsp Ground black pepper
To wrap & fry
15 pieces Small lumpia wrapper
1 cup Cooking oil (for deep frying)
Procedure

How to cook it.

  1. Mix and chill the filling

    In a bowl mix thoroughly the Argentina Giniling, minced onion, minced carrots, mashed kamote, egg, flour and seasonings. Mash the mixture very well with your clean or gloved up hands. Test fry a small piece to check flavor, adjust accordingly. Chill for at least 30 minutes.

  2. Roll the lumpia

    Wrap about 1 to 2 teaspoons of lumpia filling in the lumpia wrapper. Place the filling at the bottom half, tuck sides and roll tightly. Seal with water. Set aside.

  3. Deep fry

    When ready to eat, heat oil. Deep fry until the lumpia turns golden brown. Drain oil on paper towels.

  4. Serve

    Serve warm with sweet chili sauce or ketchup.

Cost calculator

Cost it for your operation.

Enter your own pack size and pack price per ingredient. The calculator works out each line, the batch total, and the cost per serving. Nothing is saved or sent.

Cost calculator for Lumpia Shanghai
Ingredient Used Pack size (same unit) Pack price (₱) Cost (₱)
For the filling
Argentina Giniling 250 g
Egg 1 piece
Onion, minced 1 piece
Carrot, minced 1 piece
Kamote, mashed 0.25 cup
Flour 4 tbsp
Salt 2 tbsp
Ground black pepper 1 tbsp
To wrap & fry
Small lumpia wrapper 15 pieces
Cooking oil (for deep frying) 1 cup
Estimated batch total ₱0.00
Approx cost per serving (15 servings) ₱0.00

Estimates only. Enter prices in the same unit as the "Used" column (e.g. a 1000 g pack against grams). Verify final costs with CPFS.

Keep cooking

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