How to Make Lumpiang Shanghai
Lumping shanghai is a fried springroll with meat fillings, an all time favorite finger food or viand among Pinoys.
Servings: 50 pcs
Calories: 90kcal
Ingredients
- 1 kilo ground pork or ground chicken or beef
- 1 pc medium onion finely chopped
- 1 pc carrot finely chopped
- 1/8 cup soy sauce
- 2 tsp. ground black pepper
- 1 Tbsp. minced garlic
- 1/2 Tbsp. salt
- 1 Tbsp. brown sugar optional
- 1 Tbsp. green onion finely chopped
- 2 cups grated cheese (optional)
- 50 pcs small lumpia spring roll wrappers
- cooking for deep frying
Instructions
How to make Lumpiang Shanghai:
- Combine all ingredients in a bowl starting with the pork, onion, carrots, garlic, green onion.
- Mix well using a fork or preferably your hands. You can use a plastic disposable gloves to be sure that the mixture in free from contamination.
- Then gradually add the rest of the ingredients: soy sauce, pepper, salt and sugar. Mix very well until the all the ingredients are uniform in texture. Add grated cheese if you want to make it cheesy.
- To make the lumpia, lay a piece of lumpia wrapper in a flat surface. Put about 2 tablespoon of the meat mixture on the center and form it into a log shape.
- Make sure the filling will be too thick, not thicker than your finger. Fold one edge of the wrapper towards the center and roll it half way to from a log shape.
- Fold both sides of the wrapper (adjacent to the previous fold that you made) towards the center.
- Roll the lumpia until it forms a log shape. Seal the edges with a dab of water to moistened it.
- Do the same procedures to the rest of the batch. Heat oil in a frying pan and fry the lumpia until golden brown and crispy.
- Place on a colander or paper towel to drain excess oil. Serve with dipping sauce either catsup, sweet and sour sauce or spiced vinegar (sinamak).
Video
Notes
Cooking Tips for Lumpiang Shanghai:
- Perfect the Filling Ratio: Achieving the right balance between the meat filling and the lumpia wrapper is crucial when making Lumpiang Shanghai. The filling should be flavorful but not overly dense. Aim for a filling thickness that's about the size of your finger. This ensures that the Lumpia cooks evenly, with a crispy exterior and a thoroughly cooked interior. Overfilling can lead to uneven cooking and wrapper breakage during frying, so exercise restraint when adding the filling.
- Seal the Edges Securely: To prevent the filling from spilling out during frying, it's essential to seal the edges of the Lumpiang Shanghai securely. After placing the filling on the wrapper and rolling it into a log shape, make sure to seal the edges with a dab of water. Press the edges together firmly to create a tight seal. This step helps maintain the shape of the Lumpia and ensures that it cooks evenly, resulting in a crisp and intact spring roll.