LUMPIA (SHANGHAI VERSION)
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
Provided by MINKCHAN
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 14.6 g, Cholesterol 37.7 mg, Fat 17.8 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 5.1 g, Sodium 1036.9 mg, Sugar 0.6 g
LUMPIA SHANGHAI DIPPING SAUCE
Sweet, sour, and garlicky sauce for your favorite Filipino Lumpia Shanghai. Easy to make with simple ingredients.
Provided by Mella
Categories Appetizer
Number Of Ingredients 11
Steps:
- Combine cornstarch and water in a small bowl. Set aside.
- Whisk all the sauce ingredients in a pot. Bring it to a boil over medium heat. When the sugar has dissolved do a taste test. Adjust salt/vinegar/sugar/pepper flakes based on preference.
- Stir cornstarch slurry. Add to the pot and cook until the sauce is thickened. Let it cool completely then transfer to a jar or serving bowl. Serve with lumpia and enjoy!
Nutrition Facts : Calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
LUMPIA (LUMPIANG SHANGHAI) RECIPE BY TASTY
Lumpia are a traditional Filipino snack or appetizer (or even a main course) that have different variations. This version of traditional fried lumpia, called Lumpiang Shanghai, is made with a filling of ground pork mixed with onions, carrots, and water chestnuts that is stuffed into lumpia wrappers and fried until crispy golden brown. Don't forget your favorite sauce for dipping!
Provided by Betsy Carter
Categories Snacks
Time 1h30m
Yield 50 Lumpias
Number Of Ingredients 16
Steps:
- Add the carrots, onion, and water chestnuts to the bowl of a food processor. Pulse until the vegetables are finely chopped, but not ground into a paste.
- Transfer the vegetables to a large bowl with the ground pork, green onions, garlic, soy sauce, Knorr seasoning, sugar, black pepper, and egg. Stir with a fork until well combined; do not overmix. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Gently separate the lumpia wrappers from one another and cover with a damp towel to prevent them from drying out.
- Add the flour and water to a small bowl and whisk to combine, making sure there are no lumps.
- Assemble the lumpia: Scoop 5 tablespoons (52 grams) of the filling onto the center of a lumpia wrapper and shape into a horizontal line, all the way across the wrapper. Fold the bottom of the wrapper over the filling and start to roll tightly. Brush the flour paste on the top edge of the wrapper, then continue rolling to seal. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
- Cut each lumpia crosswise into 4 equal pieces.
- If desired, arrange the lumpia in a single layer on a baking sheet, making sure they are not touching each other. Freeze until solid, 2-3 hours, then transfer to an airtight container. The lumpia will keep in the freezer for 3-4 weeks.
- When ready to fry, pour 1 inch of canola oil into a large pot and heat over medium heat until the temperature reaches 375°F (190°C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
- Working in batches to avoid overcrowding the pot, add the lumpia to the hot oil and fry for 5-7 minutes, until golden brown. Transfer to the wire rack to drain and repeat with the remaining lumpia, allowing the oil to return to temperature between batches.
- Serve the lumpia with your favorite sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 37 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
FILIPINO LUMPIA SAUCE
This is a very easy recipe, and not too sweet. Add a tablespoon of vinegar for a sweet and sour sauce. From Extending the Table.
Provided by CraftScout
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix together first 4 ingredients. Boil about 2 minutes.
- Dissolve cornstarch in 2 T. water and add to mixture.
- Cook over low heat, stirring continuously until thickened.
Nutrition Facts : Calories 142, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.4, Sodium 1697.3, Carbohydrate 33.9, Fiber 0.1, Sugar 25.9, Protein 1.5
SWEET AND SOUR DIPPING SAUCE/LUMPIA DIPPING SAUCE
I've yet to master the art of lumpia making, but I can make a wicked batch of lumpia dipping sauce. ;) This sauce is the standard condiment with a serving of lumpia (whether they are homemade or purchased in a restaurant and I've eaten an embarrassingly unfair amount of those delicious Filipino eggrolls in my lifetime.) One thing I truly miss about Southern California was easy access to lumpia. From Sunset's International Cooking. Good on won tons, fried rice, dim sum, etc. Posted here for safekeeping.
Provided by COOKGIRl
Categories Sauces
Time 8m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a 2-quart sauce pan combine all ingredients.
- Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps.
- Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly.
- Set aside to cool to room temperature.
More about "lumpia shanghai dipping sauce food"
LUMPIANG SHANGHAI – FILIPINO SPRING ROLLS (LUMPIA)
From kitchenconfidante.com
Ratings 7Calories 38 per servingCategory Appetizer
- In a large bowl, mix the ground pork, minced shrimp, onion, celery, carrot, soy sauce, egg and a little salt and pepper by hand. If necessary, chop on a cutting board to ensure that it everything is fine and well incorporated. Heat a little peanut oil in a small frying pan, and cook a teaspoon of the filling to check for taste. Adjust seasoning as necessary. The filling can be prepared up to a day in advance and chilled in the refrigerator in a tightly sealed container.
- To roll the lumpia, I find that it helps to separate the wrappers in advance; cover with a damp paper towel to prevent from drying out. Take the wrapper and place on your work surface on a diagonal so one point is facing you. Place about 1 tablespoon of filling towards the bottom of the egg roll. Turn up the bottom corner and roll upwards. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip you finger in water, pat it on the remaining corner and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. See the GIF in the post illustrating how to roll lumpia for reference. Continue rolling until your lumpias are done, there should be enough filling for about 125 lumpia.
- Keep the lumpia covered in a single layer in the refrigerator with a damp paper towel over top until ready to fry, or freeze in an air tight container for later.
- Make the dipping sauce by combining the vinegar, water, sugar, banana ketchup and salt in a small sauce pan. Bring to a boil and stir. Lower the heat to a simmer, and cook until it becomes thin and clear, about 5 minutes. Take a few tablespoons of the liquid and create a slurry with the cornstarch, whisking until smooth. Stir in the slurry into the sauce, whisking constantly, to thicken the sauce. Set aside.
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