LUMPIA SHANGHAI
Lumpia are cousins to spring rolls, a tradition that most likely goes back to the Chinese traders who first visited the Philippines in the ninth century. As kids, we'd crowd around the kitchen counter to make them, spooning out the filling and rolling up the skins before sliding them into hot oil. They come in different incarnations and may be served unfried and even unwrapped, but the classic is lumpia Shanghai, skinny cigarillos with supercrunchy skins, packed with meat, juices seething. I like dipping them in banana ketchup, which you can buy or improvise by cooking overripe bananas and tomato paste into a sweet-and-sour jam.
Provided by Angela Dimayuga
Categories dinner, snack, finger foods, meat, project, appetizer, side dish
Time 1h15m
Yield 20 lumpia
Number Of Ingredients 14
Steps:
- Prepare the filling: In a large bowl, combine the carrot, onion, water chestnuts, celery, garlic, 1 whole egg and 1 egg yolk, fish sauce and 1/2 teaspoon salt; mix until well blended. Add the pork, beef, pepper and remaining 2 teaspoons salt. Using your hands, gently mix until everything is evenly distributed, being careful not to overwork or compress the meat mixture.
- Prepare the lumpia: In a small bowl, whisk about 3 tablespoons water into remaining egg white. Working one at a time, place a lumpia wrapper on a work surface with one corner facing you. Add 3 tablespoons of filling in the center of the wrapper and shape it into a 7-inch-long log stretching from the left corner of the wrapper toward the right corner of the wrapper. Brush the outer 1-inch edge of the wrapper with the egg white mixture, then lift the bottom corner of the lumpia wrapper and fold it up and over the filling, making sure there's no air between the filling and the wrapper. Tightly fold the left and right corners of the wrapper toward the center, pulling and folding the corners over the filling. Roll the log away from you toward the top corner, tightly sealing it closed and forming it into a compact roll.
- In a deep pot, add enough oil to reach 3 inches and heat over medium-high until about 350 degrees. Working in batches, add 6 or so lumpia and cook, rotating frequently and separating if needed, until golden brown and cooked through, 3 to 4 minutes. Transfer to a large, paper towel-lined baking sheet to cool, then cook the remaining lumpia. (You can also freeze uncooked lumpia until firm on a wax paper-lined baking sheet, wrap them well and keep them frozen for up to 2 weeks. Fry frozen lumpia for 4 to 5 minutes.)
- Serve lumpia whole or halved crosswise, with banana ketchup for dipping. If serving a crowd, you can cook the lumpia an hour or two ahead, let them come to room temperature then reheat them in a 350-degree oven for 10 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
L.T Gamer
[email protected]I love the versatility of these spring rolls. You can use any kind of vegetables you like, and you can even change up the dipping sauce. They're always a hit, no matter how I make them.
Nauman Aslam
[email protected]These spring rolls are a great way to get your kids to eat their vegetables. My kids love them, and they don't even realize they're eating healthy.
David Isreal
[email protected]I'm always looking for new and interesting recipes, and these spring rolls definitely fit the bill. They're unique and delicious, and I can't wait to make them again.
Pakistan Gaming
[email protected]These spring rolls are the perfect way to use up leftover vegetables. I always have a few extra carrots and celery in the fridge, and these spring rolls are a great way to use them up.
ALBERT HARGROVE
[email protected]I love making these spring rolls for my family. They're a healthy and delicious snack that everyone enjoys.
Robin Friel
[email protected]These spring rolls are the perfect party food. They're easy to make and always a hit with guests.
FAXELS
[email protected]I'm not a huge fan of Filipino food, but I really enjoyed these spring rolls. They're crispy and flavorful, and the filling is moist and savory.
Dancing Calories
[email protected]These spring rolls are delicious and easy to make. I love that I can use any kind of vegetables I have on hand.
Md shohug
[email protected]I've made these spring rolls several times now, and they're always a hit. They're the perfect party food because they're easy to make and everyone loves them.
Pamela Lilly
[email protected]These spring rolls are the perfect appetizer. They're easy to make and always a crowd-pleaser. I love serving them with a dipping sauce.
Cletus Lion
[email protected]I made these spring rolls for my family, and they loved them. The spring rolls were crispy and flavorful, and the filling was moist and savory. I will definitely be making this recipe again.
Jabbar Baba
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover cabbage, carrots, and celery, and I used them to make the filling for the spring rolls. They turned out great!
Parbati Neupane
[email protected]I'm not usually a fan of Filipino food, but this recipe changed my mind. The Lumpia Shanghai were crispy and flavorful, and the filling was moist and savory. I will definitely be making this dish again.
Mcebo Ndwandwa
[email protected]This recipe was a hit at my party! The spring rolls were a big hit, and everyone loved them. I will definitely be making this recipe again for future parties.
Sikhumbuzo Malinga
[email protected]I've tried many Lumpia Shanghai recipes, but this one is by far the best. The instructions were clear and concise, and the results were amazing. The spring rolls were cooked perfectly and the filling was delicious.
KaNaNo JanNi
[email protected]Lumpia Shanghai is a delicious and easy-to-make Filipino dish. The spring rolls were crispy and flavorful, and the filling was moist and savory. I will definitely be making this dish again!