Lumpiang Shanghai Filipino Spring Rolls Food

LUMPIA RECIPE

Steps:

• Combine all filling ingredients in a bowl. Mix well.
• Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.
• Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
• Remove from the pot. Let excess oil drip. Serve. Share and enjoy

LUMPIA SHANGHAI (CRISPY FILIPINO SPRING ROLLS)

Steps:

• Defrost and un-peel spring roll wrappers. Cover the peeled wrappers with a damp cloth to prevent drying out.
• Combine all filling ingredients in a mixing bowl and mix thoroughly. Take ¼ teaspoon of the mixture and cook in the microwave for about ten to 15 seconds. Taste this piece to make sure your filling is properly seasoned. Adjust seasoning if necessary.
• Place one spring roll wrapper on the surface. Add three tablespoons of filling and form it into a horizontal long along the bottom half of your spring roll wrapper. Leave about half to one inch of space from the edge to the filling.
• Use your hands to form the filling into a log shape.
• Take the bottom edge of the wrapper and fold it over the filling tightly. Continue to roll the wrapper upwards making a tight log.
• At about two inches from the top, add a small amount of egg wash to the top edge of the wrapper.
• Finish rolling it upwards and seal the roll tightly.
• Using scissors or a knife, cut the roll into three pieces, about three inches long each.
• In a heavy bottomed pot, add about two inches of oil and heat to 375 °F.
• Carefully add the rolled lumpias into the oil and cook for about three to four minutes each batch. They should come out golden brown in color with a crispy outside layer. Using a thermometer, they should measure at least 165 °F for doneness.
• Remove them from the oil and place on a paper towel and rack to remove excess oil.
• Serve as soon as possible with a side of steamed rice and a sweet and sour dipping sauce.

LUMPIA (FILIPINO SPRING ROLLS)

Steps:

• In a large bowl, combine pork, garlic, onion, carrot, celery, soy sauce, egg, salt and pepper. Carefully separate the wrappers. To prevent them from drying out as you work, keep a barely damp paper towel over the unused wrappers.
• Lay one wrapper on clean surface. Place 1 heaping tablespoon of the filling diagonally near one corner of the wrapper and gently push the filling into about 4-inch log, leaving a 1½ inch space at both ends. Fold the side nearest to you over the filling, then fold in both sides and roll neatly and tight. Moisten the other side of the wrapper with beaten egg white to seal the edge. Cover the rolls with plastic wrap to retain moisture. Repeat with remaining wrappers. At this point, lumpia can be frozen until ready to use.
• In a deep pan, add the oil to about 1-inch depth and heat to 350°F Make sure the oil is hot enough before adding the wrappers by testing the edge of one. If it sizzles and bubbles, then the oil is ready. Carefully slide the lumpia, a few at a time, into the oil and fry until crispy and golden brown on all sides, 3 to 5 minutes total. Do not overcrowd pan during frying. Remove from oil and drain on paper towels. Ensure that oil is back to 350 degrees before frying the next batch. Serve hot with sweet and sour sauce or other sauce of your choice. Enjoy!

BEST LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)

Steps:

• Mix everything in a bowl.
• Put in the center of lumpia wrapper and roll like a log.
• Deep fry.

LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)

Steps:

• Combine all ingredients for lumpia (spring roll) filling.
• Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
• Deep fry in hot oil until golden brown.
• Drain.
• Cut into shorter lengths before serving.
• Prepare Sweet and Sour Sauce:.
• Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
• Serve with lumpia.