Best 3 Shanghai Lumpia Recipes
Shanghai lumpia, also known as fresh lumpia, is a popular Filipino spring roll that originated in the city of Shanghai, China. It is a delicious and versatile dish that can be served as an appetizer, snack, or main course. Made with a variety of fresh ingredients, such as vegetables, shrimp, and pork, shanghai lumpia is a perfect blend of flavors and textures. The spring rolls are wrapped in thin rice paper and then fried until golden brown. Shanghai lumpia is often served with a dipping sauce, such as sweet and sour sauce or soy sauce.
Here are our top 3 tried and tested recipes!
LUMPIA (SHANGHAI VERSION)
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
Provided by MINKCHAN
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 14.6 g, Cholesterol 37.7 mg, Fat 17.8 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 5.1 g, Sodium 1036.9 mg, Sugar 0.6 g
LUMPIA SHANGHAI
Lumpia are cousins to spring rolls, a tradition that most likely goes back to the Chinese traders who first visited the Philippines in the ninth century. As kids, we'd crowd around the kitchen counter to make them, spooning out the filling and rolling up the skins before sliding them into hot oil. They come in different incarnations and may be served unfried and even unwrapped, but the classic is lumpia Shanghai, skinny cigarillos with supercrunchy skins, packed with meat, juices seething. I like dipping them in banana ketchup, which you can buy or improvise by cooking overripe bananas and tomato paste into a sweet-and-sour jam.
Provided by Angela Dimayuga
Categories dinner, snack, finger foods, meat, project, appetizer, side dish
Time 1h15m
Yield 20 lumpia
Number Of Ingredients 14
Steps:
- Prepare the filling: In a large bowl, combine the carrot, onion, water chestnuts, celery, garlic, 1 whole egg and 1 egg yolk, fish sauce and 1/2 teaspoon salt; mix until well blended. Add the pork, beef, pepper and remaining 2 teaspoons salt. Using your hands, gently mix until everything is evenly distributed, being careful not to overwork or compress the meat mixture.
- Prepare the lumpia: In a small bowl, whisk about 3 tablespoons water into remaining egg white. Working one at a time, place a lumpia wrapper on a work surface with one corner facing you. Add 3 tablespoons of filling in the center of the wrapper and shape it into a 7-inch-long log stretching from the left corner of the wrapper toward the right corner of the wrapper. Brush the outer 1-inch edge of the wrapper with the egg white mixture, then lift the bottom corner of the lumpia wrapper and fold it up and over the filling, making sure there's no air between the filling and the wrapper. Tightly fold the left and right corners of the wrapper toward the center, pulling and folding the corners over the filling. Roll the log away from you toward the top corner, tightly sealing it closed and forming it into a compact roll.
- In a deep pot, add enough oil to reach 3 inches and heat over medium-high until about 350 degrees. Working in batches, add 6 or so lumpia and cook, rotating frequently and separating if needed, until golden brown and cooked through, 3 to 4 minutes. Transfer to a large, paper towel-lined baking sheet to cool, then cook the remaining lumpia. (You can also freeze uncooked lumpia until firm on a wax paper-lined baking sheet, wrap them well and keep them frozen for up to 2 weeks. Fry frozen lumpia for 4 to 5 minutes.)
- Serve lumpia whole or halved crosswise, with banana ketchup for dipping. If serving a crowd, you can cook the lumpia an hour or two ahead, let them come to room temperature then reheat them in a 350-degree oven for 10 minutes.
SHANGHAI LUMPIA
Not only are these yummy, but they can also be prepared in advance! I smell a party in our future...
Provided by J. White Harris
Categories Meat Appetizers
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. In a Large bowl, combine ground pork, and ground beef then add the onions, carrot, ginger, pepper, garlic powder, and salt. Make sure to completely mix everything. I suggest getting down and dirty and use your hands.
- 2. Beat the eggs and soy sauce together then gradually blend into the meat mixture. Knead the meat in the bowl if you must until all ingredients are evenly distributed. Put this into the refrigerator for at least 4 hours to a day to allow the flavors to meld together.
- 3. Lay out 2 or 3 wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a diagonal line between the corners of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
- 4. Take the corners of the wrapper nearest to the ends of the filling and fold them towards the center.
- 5. Take one of the corners left and fold across the filling towards the center.
- 6. Moisten the last edges of the wrapper to seal and roll up the last corner. Now repeat using the rest of the wrappers, and have hubby or the kids help you out. Any lumpia you don't need to cook at this time can be frozen for later use.
- 7. Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when the wrapper is golden brown.
- 8. Cut in half across the center, or serve as is with dipping sauce. Sauces used are sweet and sour sauce, white vinegar with crushed garlic, soy sauce with lemon, or banana ketchup.
Tips:
- Use fresh and high-quality ingredients. This will make a big difference in the taste of your lumpia.
- Don't overfill the lumpia wrappers. Otherwise, they will be difficult to roll and seal.
- Be careful not to overcook the lumpia. Otherwise, they will become dry and tough.
- Serve the lumpia with your favorite dipping sauce. Some popular choices include sweet and sour sauce, chili sauce, and soy sauce.
- Experiment with different fillings. There are endless possibilities, so get creative and have fun!
Conclusion:
Shanghai lumpia is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is a popular dish in many Asian countries, and it is also becoming increasingly popular in the West. With its crispy wrapper, savory filling, and flavorful dipping sauce, Shanghai lumpia is a surefire hit with everyone who tries it. So next time you are looking for a new and exciting dish to try, be sure to give Shanghai lumpia a try. You won't be disappointed!
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