Best Best Lumpiang Shanghai Filipino Spring Rolls Recipes
BEST LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)
We grew up eating this as far as i can remember, Its in our regular meal rotation. Now my kids are enjoying as well.
Provided by gabby girl
Categories Meat
Time 45m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything in a bowl.
- Put in the center of lumpia wrapper and roll like a log.
- Deep fry.
Nutrition Facts : Calories 214.6, Fat 15, SaturatedFat 5.1, Cholesterol 126.8, Sodium 229.1, Carbohydrate 3.4, Fiber 0.7, Sugar 0.8, Protein 15.9
LUMPIA SHANGHAI (CRISPY FILIPINO SPRING ROLLS)
You can't say no to just one lumpiang Shanghai. This recipe makes it easy to make at home and you'll be one step closer to tasting those crunchy little egg rolls.
Provided by Huy Vu
Categories Appetizer
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 45.7 kcal, Carbohydrate 0.9 g, Protein 3 g, Fat 3.4 g, SaturatedFat 1.2 g, Cholesterol 16.3 mg, Sodium 157.8 mg, Fiber 0.1 g, Sugar 0.2 g, ServingSize 1 serving
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)
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
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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