Best Lumpia Lumpiang Shanghai Recipe By Tasty Recipes

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LUMPIA RECIPE



Lumpia Recipe image

Crispy and delicious deep fried Filipino egg rolls or lumpiang Shanghai.

Provided by Vanjo Merano

Categories     Appetizer

Time 25m

Number Of Ingredients 11

50 pieces lumpia wrapper
3 cups cooking oil
1 1/2 lbs ground pork
2 pieces onion (minced)
2 pieces carrots (minced)
1 1/2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1/2 cup parsley (chopped)
1 1/2 teaspoons salt
1 tablespoon sesame oil
2 eggs

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)



Lumpia Shanghai (Crispy Filipino Spring Rolls) image

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

10 spring roll wrappers
1 egg
neutral cooking oil (for frying)
1 lb ground pork
3 tbsp garlic (minced)
4 tbsp carrot (minced)
2 tbsp yellow onion (minced)
2 tbsp light soy sauce
¼ tsp ground pepper
1 tsp salt

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

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

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

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