Lumpiang shanghai is a deep-fried Filipino dish made of giniling (ground pork) wrapped in a thin egg crêpe. Lumpiang Shanghai is the most basic lumpia in Filipino cuisine, and it is often smaller and thinner than other lumpia varieties.
The meat-filled lumpia is rolled into a thin cylindrical shape, then sliced into bite-size lengths and deep-fried till golden. It’s traditionally served with sweet and sour, lechon sarsa, banana ketchup, and sweet chili as dipping sauces.
Depending on how thick you make the spring rolls, this recipe makes about five dozen 3-inch pieces. Although the recipe can easily be halved, I recommend preparing the entire quantity. You’d be hard-pressed to consume just one because they’re so tasty and irresistible. They can also be frozen for a quick lumpia fix.
How to stored
Refrigerate for up to three days if stored in sealed bags.
To freeze, place the lumpia on a baking sheet in a single layer with some space between them. Wrap securely in plastic wrap and place in freezer for 1 to 2 hours, or until hard. This procedure will keep them from adhering to each other.
When frozen, transfer in resealable bags and freeze for up to 3 months.
Do not defrost before frying. Preheat the oil to 350 degrees F and carefully add the rolls. Cook for 3 to 4 minutes, or until golden, crispy, and cooked through.
- 1 pound ground chicken or pork
- 1/2 cup green onions, finely chopped
- 1 can (8 ounces) water chestnuts, drained and finely chopped
- 1 medium carrot, peeled and shredded
- 3 cloves garlic, peeled and minced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 20 pieces spring roll wrappers
- canola oil
- Combine the ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper in a mixing bowl and mix thoroughly.
- Separate wrappers into individual sheets and lay on a flat working surface.
- Place roughly 1 heaping tablespoon of meat mixture on the wrapper's lower end, closest to you.
- Fold the bottom of the wrapper over the filling and roll tightly into a 3/4-inch thick log. To completely seal the wrapper, dab a dab of water around the remaining edge.
- Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths.
- Heat about 2 inches of oil in a pan over medium heat. Cook lumpia in batches for 3 to 4 minutes, turning on sides as needed, or until golden brown and crisp and meat is cooked through.
- Remove from the oil with a slotted spoon or tongs and drain on a wire rack put over a baking sheet. Serve with sweet and sour sauce or banana ketchup right away.
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