Lumpiang Shanghai can usually be found during family gatherings and special occasions. It is not only a familiar dish that can be connected with happy memories, it is also a delicious treat that can be prepared easily and can be eaten at any time.
With the crisp wrap that shines with the oil clinging to it and the various fillings that can be filled with different delectable flavors that shine when cooked to perfection. Its taste can change depending on what you put inside, so this is a recipe that can be experimented with.
Lumpiang Shanghai 3-Ways
Ingredients
Ground Pork Mixture:
- 1 pc. carrot, minced
- 1 pc. onion, minced
- 4 cloves garlic, minced
- 1/2 kg. ground pork
- 1 Tbsp. seasoning powder
- 2 Tbsps. Maggi Oyster Sauce
- 1 tsp. black pepper
- 2 pcs. egg
First Lumpia Mix:
- 1/4 cup kinchay, chopped
Second Lumpia Mix:
- 1/2 cup shrimp, chopped
- Season with salt
- 1/4 cup spring onion
- 1/2 Tbsp. sugar
Third Lumpia Mix:
- 1/2 cup shrimp, chopped
- 4 pcs. crab sticks
- 2 pcs. dried shiitake mushroom
- 1/4 cup spring onion, chopped
- 1/2 Tbsp. sesame oil
- Nori sheet
Lumpia Ingredients:
- Lumpia wrapper
- Water ad flour mixture
- Oil, for frying
Instructions
- Chop the carrot, onion, and garlic into small pieces. In a bowl with the ground pork, season with seasoning powder, Maggi Oyster Sauce, and pepper. Add the eggs and all-purpose flour. Mix them all together.
- Add the carrot, onion, and garlic into the meat mixture. Mix until everything is combined.
- Divide the meat mixture into three separate bowls.
- Make the first lumpia by adding kinchay or Chinese celery. Mix until it is well combined with the ground pork mixture.
- Start the second lumpia by chopping shrimp and seasoning it with salt. Make sure that it is chunky, then add half of it to the ground pork mixture. Add spring onions and sugar, then mix well.
- Make the third lumpia by adding the other half of the chopped shrimp. Add chopped crab sticks, sliced shiitake mushrooms, spring onions, and sesame oil. Mix well.
- Start with the first lumpia. Place the spring roll wrapper on a plate and scoop an appropriate amount of filling into the middle. Roll it while keeping the ends open, then brush the end with a flour-water paste to seal the lumpia. Repeat until you have the desired number of rolls.
- Next is the second lumpia. Place the spring roll wrapper on a plate and scoop an appropriate amount of filling in the middle. Roll it, fold the sides towards the middle, then brush the end with a flour-water paste to seal the lumpia. Repeat until you have the desired number of rolls.
- Next is the third lumpia. Place the spring roll wrapper on a plate, brush the middle of the wrapper with flour-water paste, put the nori sheet in the middle, then scoop an appropriate amount of filling into the middle. Roll it, fold the sides towards the middle, then brush the end with a flour-water paste to seal the lumpia. Repeat until you have the desired number of rolls.
- In a pot, heat the oil. Fry the first lumpia. To ensure that it cooks evenly, cook at medium high heat, and make sure to move it around. Leave it to cook for 7 - 8 minutes.
- Add the second lumpia. Do not rush, so you know it is cooked inside and out. Let it cook until it is golden-brown and crisp.
- Add the third lumpia. Once the first few lumpia are cooked, remove it from the pan and place it in a colander to let the excess oil drip off.
- When all of it is cooked, arrange it on a plate and serve while hot.
There are various ingredients to choose from, and so the possibilities regarding the flavor of the Lumpiang Shanghai are endless. Just mix and match until you find the flavor profile you and your family like the most, and choose whichever dipping sauce delights your taste buds.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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