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.
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Tony Kiyeni
[email protected]The lumpia Shanghai were delicious, but I had to make a few changes to the recipe. I used a different type of wrapper and I added some extra vegetables to the filling.
Anna Enright
[email protected]I tried making lumpia Shanghai for the first time and they turned out great! I was worried they would be difficult to make, but they were actually quite easy.
Jahdane Beckford
[email protected]These lumpia Shanghai were delicious, but I found the wrappers to be a bit too thick. Next time, I'll try using a thinner wrapper.
Habib Suleiman
[email protected]I'm not a big fan of lumpia Shanghai, but I made them for my husband and he loved them. He said they were the best he's ever had.
Nur islam Sheikh
[email protected]These lumpia Shanghai were a bit time-consuming to make, but they were worth it. They were crispy, flavorful, and a hit with my family.
Jozmike Lyoto
[email protected]I've never made lumpia Shanghai before, but this recipe made it really easy. They turned out great!
Krishna Dhawal
[email protected]These lumpia Shanghai were so easy to make and they tasted delicious. I'll definitely be making them again.
Sabghat Ullah
[email protected]I made these lumpia Shanghai for a party and they were a huge hit. Everyone loved them.
Sher Lyn
[email protected]These lumpia Shanghai were amazing! I'll definitely be making them again.
Adebukola Gbadebo
[email protected]I'm not sure what I did wrong, but my lumpia Shanghai turned out really greasy. I think I might have used too much oil.
kashif SHAIKH
[email protected]These lumpia Shanghai were a bit bland for my taste. I think I'll add some more spices next time.
Ashan Ali
[email protected]The lumpia Shanghai were delicious, but I had to make a few changes to the recipe. I used a different type of wrapper and I added some extra vegetables to the filling.
Agbese Samuel
[email protected]I tried making lumpia Shanghai for the first time and they turned out great! I was worried they would be difficult to make, but they were actually quite easy.
Salma Chadni
[email protected]These lumpia Shanghai were a disappointment. The filling was bland and the wrappers were soggy.
uriel gg
[email protected]I'm not a fan of lumpia Shanghai, but I made them for my husband and he loved them. He said they were the best he's ever had.
Gabirel P
[email protected]The lumpia Shanghai were delicious, but I found the wrappers to be a bit too thick. Next time, I'll try using a thinner wrapper.
Seun Akiode
[email protected]These lumpia Shanghai were a bit more time-consuming to make than I expected, but they were worth it. They were crispy, flavorful, and a hit with my family.
Shakoor hussain
[email protected]I've made lumpia Shanghai many times before, but this recipe is by far the best. The filling is flavorful and the wrappers are perfectly crispy.
Catarena Smith
[email protected]The lumpia Shanghai turned out crispy and delicious. I followed the recipe exactly and they were perfect.
Nadesha Coore
[email protected]These lumpia Shanghai were a hit at my party! They were so easy to make and everyone loved them.