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.

Источник

Автор рецепта Vanjo Merano · 📱 Блогер · Vanjo Merano — Filipino food writer behind Panlasang Pinoy, the largest Filipino recipe site

Имена поваров и авторов указаны только как ссылка на источник. More Recipes Please независима, не связана с ними, не одобрена и не спонсируется ими.

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.

Повар: Vanjo Merano

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Vanjo Merano Flavors of Home Simpol PH

⏱ 25 мин🍽 6 порций🇵🇭 Филиппины

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Приготовление

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.

💡 Советы

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.