Lumpia Shanghai
Lumpia Shanghai
Lumpia Shanghai are popular Filipino style spring rolls filled with ground meat and vegetables, then deep fried. What it different about these is the wrappers are more like a thin crepe as opposed to a rice or wonton wrapper. When fried, the wrapper is light and crispy. These can be made in large batches, frozen down on a baking sheet, then stored in a freezer bag until ready to fry.
Equipment
- large pot for frying
- Cooling rack
Ingredients
- 1 lb ground pork
- 1/2 cup green onions
- 8 oz water chestnuts chopped
- 1 medium carrot grated
- 4 garlic cloves minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 24 lumpia spring roll wrappers
- vegetable oil for frying
Instructions
- Mix all of the ingredients together.
- Make sure all of the ingredients are evenly distributed.
- Add a heaping tbsp of the filling to the bottom of a wrapper. Make a sort of doll rod out of it.
- Roll it up tightly. Seal the edge with a little water.
- If you are making these bigger like I am, you should be able the yield 12. You can make them a little smaller and get 20 out of the recipe, but that’s up to you.
- Cut them in half with a sharp knife.
- In a large pot, heat up cooking oil to 350 degrees. If deep frying, fry the lumpia for 6 minutes. If shallow frying, fry for 4 minutes a side.
- Fry these until they are golden brown. Drain them on a rack instead of a paper towel so they stay crispy and not soggy sitting in grease.
- Serve these with your favorite dipping sauce. I mixed 1/4 cup banana ketchup with 1/4 cup calamansi juice. Sweet/sour/tangy with a little heat.
You must be logged in to post a comment.