Lumpiang Shanghai Recipe Panlasang Pinoy Food

LUMPIA (LUMPIANG SHANGHAI) RECIPE BY TASTY

Lumpia (Lumpiang Shanghai) Recipe by Tasty image

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

Ingredients

2 small carrots, peeled and cut into 1-inch (2.54 cm) pieces
1 small sweet onion, quartered
1 water chestnut
1 lb ground pork
3 green onions, thinly sliced
6 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Maggi seasoning
1 teaspoon sugar
1 ½ teaspoons freshly ground black pepper
1 large egg, lightly beaten
1 package Filipino lumpia wrappers, thawed (preferably Pamana or Tropics brand)
2 tablespoons all purpose flour
2 tablespoons water
canola oil, for frying
Banana ketchup, sweet chili sauce, or sweet and sour sauce, for serving

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

LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)

Lumpiang Shanghai (Filipino Spring Rolls) image

This is an all time favourite of my Canadian family. This recipe uses about 1 package of spring roll wrapper which can be found in most western and Chinese groceries.

Provided by Pinaygourmet 345142

Categories Pork

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1/4 kg ground pork
1/8 kg shrimp, chopped
1/4 cup finely chopped carrot
1/4 cup of finely chopped celery
1/4 cup of finely chopped parsley
1 garlic clove, minced
1 egg, slightly beaten
3 tablespoons chopped white onions
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1 pinch pepper
1 teaspoon cornstarch
2/3 cup water
1/4 cup sugar
1/4 cup apple cider vinegar
2 tablespoons fish sauce

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.

Nutrition Facts : Calories 92.8, Fat 5, SaturatedFat 1.8, Cholesterol 43.6, Sodium 497.9, Carbohydrate 5.8, Fiber 0.2, Sugar 5, Protein 5.9

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