Ham & Cheese Lumpia by Abi Marquez 
Create this exciting Christmas lumpia recipe by the Lumpia Queen herself! 
  • 60 min.
  • 12 People
Ingredients

Filling Ingredients:

  • 500 g ground pork
  • 1/4 cup red onion, minced
  • 2 tbsp garlic, minced
  • 1/3 cup carrots, minced
  • 1/8 cup kinchay (Chinese parsley), minced
  • 2 1/2 cup Knorr Liquid Seasoning
  • 1/4 tbsp salt
  • 1 tsp black pepper
  • 3 tsp cornstarch
  • 1 cup hamon (ham), chopped into 1/2 cm cubes

For Assembly:

  • Lumpia wrappers
  • Quezo de Bola, cut into 1/2 cm thick matchsticks
  • oil for frying
Cooking Method

  1. **Prepare the Filling:** In a large bowl, mix together the ground pork, red onion, garlic, carrots, kinchay, Knorr Liquid Seasoning, salt, black pepper, cornstarch, and ham until well combined.

  2. **Assemble the Lumpia:** Place a lumpia wrapper on a flat surface. Spoon 1 1/2 tbsp of filling onto the wrapper, place a stick of Quezo de Bola on top, then roll up tightly. Dab a bit of water on the edges to seal the lumpia.

  3. **Fry the Lumpia:** Heat oil to 350°F (175°C). Fry the lumpia for about 5 minutes or until golden brown.

  4. **Drain Excess Oil:** After frying, let the lumpia drain by standing them vertically if possible. This allows excess oil to drip down from both ends, ensuring a cleaner and lighter bite.

  5. **Serve:** Enjoy your Lumpiang Shanghai with banana ketchup or your favorite dipping sauce.

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