Lumpiang Shanghai — Filipino Spring Rolls

Name: Lumpiang Shanghai — Filipino Spring Rolls
Total time: 25 min
Yield: 6
Cuisine: Filipino
Ingredients: 50 sheets Lumpia wrappers; 680 g (1.5 lbs) Ground pork; 2 Onions, minced; 2 Carrots, minced; 1.5 tsp Garlic powder; 0.5 tsp Ground black pepper; 25 g Parsley, chopped; 1.5 tsp Salt; 1 tbsp Sesame oil; 2 Eggs; 720 ml (3 cups) Cooking oil, for deep frying

Thin, finger-sized pork rolls fried until the wrapper shatters. Deliberately much slimmer than a Chinese spring roll — the ratio of crisp shell to filling is the entire appeal, and nobody has ever eaten just one.

المصدر

الوصفة من Vanjo Merano · 📱 صانع محتوى · Vanjo Merano — Filipino food writer behind Panlasang Pinoy, the largest Filipino recipe site

تظهر أسماء الطهاة وصانعي المحتوى للإشارة إلى المصدر فقط. More Recipes Please مستقلة وليست تابعة لهم ولا معتمدة أو ممولة منهم.

Panlasang Pinoy (Vanjo Merano) — Vanjo Merano's published lumpia recipe. 'Lumpia' comes from Hokkien and covers a whole family of Filipino rolls; the Shanghai version is the thin fried pork one. Calories are omitted: the source's per-serving number counts all 720 ml of frying oil, which mostly stays in the pot.

الطاهي: Vanjo Merano

شاهد طريقة التحضير · 3 فيديو

Vanjo Merano Flavors of Home Simpol PH

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المكوّنات

الحصص

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★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Mix the ground pork, onion, carrot, garlic powder, black pepper, parsley, salt, sesame oil and eggs in a large bowl until evenly combined.
💡 Mix until it just comes together. Working ground pork too long makes it dense and bouncy rather than tender.
Fry a teaspoon of the filling in a small pan, taste it, and adjust the salt before you roll anything.
💡 His recipe builds this in and it is a good habit generally. Once fifty rolls are wrapped, an under-seasoned filling is unfixable.
Lay a wrapper flat, put about 1 to 1.5 tablespoons of filling in a thin line near one edge, fold both sides in, roll tightly, and seal the far edge with beaten egg.
💡 Thin, tight and dense is the target — about the thickness of your finger. A fat, loose roll steams itself from the inside and stays soggy no matter how long you fry it.
Heat the oil to 165°C (325°F). Fry in batches, turning now and then, for 3 to 4 minutes until deep golden and cooked through.
Drain on a wire rack. Cut each roll into two or three bite-sized pieces and serve with sweet chili sauce or spiced vinegar.
💡 Crowding the pan drops the oil temperature and gives you greasy, pale rolls. Six to eight at a time in a home pot is the honest maximum.

💡 نصائح

These freeze beautifully raw. Roll the whole batch, freeze them on a tray so they do not stick, then bag them — fry straight from frozen, adding about 2 minutes. This is how Filipino households always have party food ready.
Fifty wrappers is a party quantity, and that is deliberate — nobody in the Philippines makes six lumpia. Halve the recipe if you must, but the rolling takes the same setup either way.
Cut the fried rolls on a diagonal into short pieces before serving. It is how they are always presented, and it makes a plate go twice as far.