Lumpia Shanghai Recipe (Crispy Filipino Easter Rolls)

Filipino Lumpia Shanghai Recipe (Shanghai Lumpia) – Hot, crispy, fried spring rolls with seasoned ground pork are my favorite snack at any Filipino party.

What is lumpia?

My girlfriend’s family throws many parties (par for course with many Filipino families though), and lumpia is always first to run out.

Lumpiang Shanghai is also known as lumpia Shanghai or lumpia, which are Filipino spring rolls. It has a moist meaty mixture of ground pork, garlic and onions, carrots and soy sauce. There’s also an extra fried outer layer.

This egg roll is different because lumpiang Shanghai uses spring roll wrappers that are thinner than traditional eggroll wrappers. You can read my post to learn more about spring rolls.

Types of lumpia

Lumpiang Shanghai is just one type of lumpia found in the Philippines. These are just a few of the a lot of varieties available:

• Lumpiang Sariwa: Lumpiang wrapped in a spring roll wrapper. It includes vegetables, meat, and lettuce.
• Lumpiang isda: Fried lumpia with fish
• Turon is a dessert-style fried lumpia made with sliced plantains and jackfruit.

You can make many kinds of lumpia the same way. Gather your ingredients, mix the fillings and then roll the wrappers. This recipe calls for meat heavy preparation.

Assembling & taste testing

In a large bowl, combine the ground pork, garlic and onions with the carrots, seasoning and soy sauce. Mix all ingredients thoroughly. Although you can use a spoon to mix the ingredients, I prefer using my hands. It’s almost like using five spoons.

Making fillings from meat can be difficult because it is hard to ensure that you are seasoning the meat correctly. You can test your seasoning before wrapping the meat. Take 1/4 teaspoon of the filling and heat it in the microwave for ten to fifteen seconds. You can then properly cook the meat, and taste it before it is too late.

Wrappers for spring roll

The spring roll wrapper is an important part of lumpia. Spring roll wrappers differ from eggroll wrappers in that they don’t contain eggs in their dough. It should be thin enough to allow for crispy exteriors when deep-frying and strong enough to hold together the fillings when rolling.

Although I have made my own spring rolls wrappers, I recommend purchasing them from the store. They are quick and easy to make and come at a reasonable price. The SpringHome brand spring rolls were my mother’s favorite, and I still have fond memories of helping her peel them at many family events and for her restaurant.

• Shopping:Spring roll wrappers can be found at most Asian grocery stores, but they are also available in many American grocery shops. You will find them in the fridge or freezer aisles. To keep them fresh, take them home and store them in the freezer.
• Defrosting When I’m ready for lumpia, the wrappers are placed on the counter and left to freeze for a few hours or overnight. You should not begin peeling wrappers until they are completely defrosted. Otherwise, you might end up tearing wrappers (also part fond memories).
• Peeling: Start at the corners and work your way backwards, making sure you don’t break any of the wrappers. To prevent them drying out, I prefer to place the peeled wrappers on an aluminum plate.

How to roll lumpia

How to make a lumpia shanghai ?

Rolling lumpiang Shanghai spring rolls is one of the most simple ways to wrap them (and it differs from traditional springroll wrapping). All you must do is follow the steps:

Step 1 Lay a spring roll wrapper on your surface. Make a horizontal line along the bottom of your spring roll wrapper by adding three tablespoons of the filling. Allow about half an inch between the edge and the filling.

Step 2. Step 2. Use your hands and fingers to shape the filling into log-shaped shapes.

Step 3. Wrap the wrapper tightly to secure it. Now roll slowly and make sure there are no air bubbles.

Step 4 Add a little egg wash to the wrapper at about 2 inches from the top.

Step 5 Roll it up and seal it tightly.

Step 6. Step 6.

How to cook Lumpia Shanghai Recipe

A heavy-bottomed saucepan should be filled with neutral cooking oil such as vegetable oil. Place the lumpia in a deep fryer and heat to 375 degrees F. The outside of the lumpia should look crisp and golden brown when they are removed from the oil.

To ensure that the meat is cooked to my satisfaction, I use a thermometer. Place them on a cooling rack covered with paper towels after they are done.

Storing in the freezer

You can freeze lumpia uncooked in Ziplock bags if you wish to prepare it ahead of time. They are easier to take out if they’re arranged in rows. They can be kept in the refrigerator for up to one month. You can cook them by taking them from the freezer directly to the fryer. However, be aware that frozen water particles can make a splash in the oil when it reacts with the heated oil.

Sides and dipping sauce

These are best eaten fresh, so I dip them in sweet-and-sour sauce . You can make this recipe into a meal by adding rice and greens. They can be refrigerated in an airtight container, and then reheated in the oven the next morning.

Is lumpia a Filipino food?

Lumpia, a Filipino spring roll, can be fried or wrapped in fresh wrappers. You can either eat lumpia as a sweet or savory food, depending on which variety you make. You can eat it with your hands, or kamayan.

What is a lumpia wrapper made from?

Lumpia wrappers consist of spring roll wrappers made from flour, water and salt. Some brands of store-bought products may contain additional ingredients that can be used as preservatives.

Can you use rice paper lumpia?

Traditional lumpia was made using a spring roll wrapper containing wheat flour. However, you can use rice paper wrappers if you prefer a gluten-free version.

How can you make lumpia crispy?

Lumpia tastes best when it is fresh from the fryer. However, you can use a toaster oven or toaster oven to crispen up the lumpia. This is an excellent option if leftover lumpia is in the fridge.

Lumpia Shanghai Recipe (Crispy Filipino spring rolls)

5 out of 21 votes One lumpiang Shanghai is too much to refuse. You’ll find this recipe easy to prepare at home, and you’ll soon be able to enjoy these delicious egg rolls. BY: Huy VuPREP 25 MINSCOOK 20 MINSTOTAL 45 MINSSERVINGS pieces

INGREDIENTS

• 10 spring roll wrappers
• 1 egg
• neutral cooking oil For frying

FILLING

• Ground pork 1 lb
• 3 Tbsp minced garlic
• 4 tbsp carrot minced
• 2 tablespoons minced yellow onion
• 2 tbsp light soy sauce
• 1/4 teaspoon ground pepper
• 1 teaspoon salt

INSTRUCTIONS

• Remove the spring roll wrappers from the freezer and peel them. To prevent drying out, cover the wrapped spring rolls with a damp cloth.
• Mix all ingredients together in a bowl. Mix 1/4 teaspoon of the mixture in a bowl. Heat in the microwave for 10 to 15 seconds. To ensure that the filling is well-seasoned, taste this piece. If necessary, adjust the seasoning.
• Place one wrapper of spring rolls on the surface. Three tablespoons of the filling should be added to your spring roll wrapper. Form it into a horizontal line along the length of the wrapper. Allow about half an inch between the edge and the filling.
• Form the filling with your hands into a log shape.
• Fold the wrapper over the filling at the bottom. Continue rolling the wrapper upwards to form a tight log.
• A small amount of egg wash should be applied to the wrapper’s top edge, about 2 inches away.
• Roll it up and seal it tightly.
• Cut the roll into three pieces of approximately three inches each using scissors or a knife.
• Add about 2 inches of oil to a heavy-bottomed saucepan and heat to 325 F.
• Add the rolled lumpias to the oil. Cook each batch for three to four minutes. The rolled lumpias should be golden brown with a crisp outer layer. They should be at least 165 degrees F for doneness.
• To remove the oil from the nuts, place them on a towel or rack.
• Serve immediately with a side dish of steamed rice, and a sweet and salty dipping sauce.

NOTES

Uncooked lumpia can be frozen in a zip-lock bag. They should keep for at least one year.