Craving that satisfying crunch and savory flavor of Lumpiang Shanghai? Forget takeout! This recipe will guide you through making a whopping 1 kilo of these delicious Filipino spring rolls, perfect for a family gathering or a satisfyingly large meal. This recipe is all about simple, homemade goodness, proving that delicious food doesn't need to be complicated. Get ready for a crispy, flavorful journey!
Ingredients:
- 1 kg ground pork
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cup carrots, finely diced
- 1/2 cup green onions, finely chopped
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce (optional, enhances umami)
- 1 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper
- 1 package lumpia wrappers (approx. 50-60 pieces)
- Cooking oil for frying
Equipment:
- Large mixing bowl
- Small bowls for measuring ingredients
- Large skillet or wok
- Rolling pin (optional, for extra-thin wrappers)
- Deep fryer or large pot for frying
Instructions:
Step 1: Preparing the Filling
- In a large mixing bowl, combine the ground pork, onion, garlic, carrots, and green onions.
- Add soy sauce, oyster sauce, fish sauce (if using), black pepper, salt, and white pepper.
- Mix thoroughly until all ingredients are well incorporated. This is a great time to get your hands involved!
Step 2: Assembling the Lumpia
- Lay a lumpia wrapper on a clean surface, with one corner pointing towards you.
- Place about 1-2 tablespoons of the pork mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the side corners.
- Roll tightly from the bottom up, creating a cigar-shaped lumpia. Slightly moistening the top edge of the wrapper with water can help it seal.
Step 3: Frying to Perfection
- Heat about 2 inches of cooking oil in a large skillet or wok over medium-high heat. The oil is ready when a small piece of wrapper dropped in sizzles immediately.
- Carefully add the lumpia to the hot oil, ensuring not to overcrowd the pan. Frying in batches is key to achieving even browning and crispiness.
- Fry for about 3-4 minutes per side, or until golden brown and crispy.
- Remove the lumpia from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Step 4: Serving and Enjoying!
Serve your crispy Lumpiang Shanghai hot with your favorite dipping sauce – sweet and sour sauce, banana ketchup, or even a simple vinegar dip are all excellent choices!
Cooking Tips for Extra Crispy Lumpia:
- Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy lumpia.
- Use a deep fryer for extra crispy results and consistent cooking.
- Allow the lumpia to cool slightly before serving; this helps the crispiness set.
- For extra flavor, add a teaspoon of sesame oil to the filling.
Variations:
- Vegetarian Lumpia: Substitute the ground pork with finely chopped mushrooms, carrots, cabbage, and your favorite vegetables.
- Spicy Lumpia: Add a pinch of chili flakes or a dash of your favorite hot sauce to the filling.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients and portion size. However, a general estimate is that one Lumpia Shanghai contains approximately 150-200 calories, with varying amounts of protein, fat, and carbohydrates.
This 1 kilo Lumpiang Shanghai recipe is a guaranteed crowd-pleaser. The effort is well worth the delicious results. Enjoy your homemade feast!