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.
