Filling of seasoned pork and beef, minced onions and carrots, and beaten eggs in a lumpia wrapper, deep fried, and cut into bite sized pieces.
Kuya’s Asian Cuisine, San Bruno CA
I grew up eating lumpia prito (fried lumpia) which are much larger and have more vegetables: sprouts, carrots, string beans, peas, onion, and sometimes potatoes. My family always used ground beef in our lumpia, and it was great sitting around the table wrapping them to be stored in the freezer. I’m sure my parents still have trays of it in their freezer, ready to be given to guests to take home.
As a kid I only had lumpia Shanghai at parties and, later on, at Filipino restaurants in the city. Both lumpia varieties have their advantages, but lumpia Shanghai are less labor intensive to make and because of their small size, make excellent finger food at parties. I’ve been known to order trays of it to serve at my house. You can get a traditional “lumpia” sauce at Asian markets, but I prefer a regular sweet chili sauce because it has more flavor. Beware, lumpia is VERY addictive!