Craving that crispy, savory goodness of Jollibee's Lumpiang Shanghai? You don't need to line up for hours anymore! This recipe brings the iconic Filipino appetizer right to your kitchen. It's surprisingly easy to make, perfect for a quick dinner, a delicious snack, or even a party appetizer. Get ready to experience the satisfying crunch and flavorful filling of homemade Lumpiang Shanghai that rivals your favorite fast-food chain. This recipe offers a delicious and easy alternative for those looking for quick dinner ideas or healthy meals.
Ingredients:
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For the Filling:
- 1 lb ground pork
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
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For the Lumpia Wrappers:
- 1 package (about 40 pieces) lumpia wrappers (spring roll wrappers)
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For Frying:
- Vegetable oil, for frying
Instructions:
Making the Filling:
- Heat a large skillet or wok over medium heat. Add a tablespoon of oil, then saute the onions and garlic until fragrant (about 1 minute).
- Add the ground pork and cook until browned, breaking it up with a spoon. Drain off any excess fat.
- Stir in the carrots, soy sauce, oyster sauce, cornstarch, sesame oil, black pepper, and white pepper. Cook for another 2-3 minutes, or until the sauce thickens and the carrots are tender-crisp. Remove from heat and let cool completely. This cooling step is crucial for easier wrapping.
Assembling the Lumpia:
- Lay a lumpia wrapper on a flat surface with a corner pointing towards you. Place a spoonful of the cooled filling in the center of the wrapper, about 1 inch from the bottom edge.
- Fold the bottom corner over the filling, then fold in the side corners. Tightly roll the wrapper away from you, creating a firm cylinder. Dampen the top edge with a little water to seal the lumpia.
- Repeat with the remaining filling and wrappers.
Frying the Lumpia:
- Heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat. The oil is hot enough when a small amount of wrapper dropped in sizzles immediately.
- Carefully add the lumpia to the hot oil in batches, ensuring not to overcrowd the pan. This will prevent the temperature from dropping and ensure even browning.
- Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove the lumpia with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce – sweet chili sauce is a classic choice!
Tips for Perfect Lumpiang Shanghai:
- Don't overfill the wrappers: This can make them difficult to roll and cause them to break during frying.
- Cool the filling completely: This prevents the wrappers from getting soggy.
- Fry in batches: Overcrowding the pan will lower the oil temperature and result in soggy lumpia.
- Use a thermometer: To ensure the oil maintains the correct temperature for optimal frying.
Variations:
- Add vegetables: Feel free to add other finely chopped vegetables to the filling, such as bell peppers, mushrooms, or water chestnuts.
- Use different meat: Ground chicken or a mixture of pork and shrimp can also be used.
- Make it vegetarian: Substitute the ground pork with finely chopped mushrooms or tofu for a delicious vegetarian version.
Nutritional Information (per serving, approximate):
This will vary based on the ingredients and serving size. For a more precise calculation, use a nutrition calculator with your specific ingredients.
This recipe provides a fun and delicious way to enjoy a taste of the Philippines at home. Perfect as a satisfying meal or a delightful appetizer, your homemade Jollibee-style Lumpiang Shanghai is sure to be a hit with family and friends. Enjoy!