Lumpiang Shanghai
User Reviews
3.8
Lumpiang Shanghai
Description
The filling combines finely chopped and shredded vegetables with ground meat and aromatics for a blend of textures and flavors. Water chestnuts provide crunch while carrots add sweetness, balanced by the savory meat and soy sauce seasoning. The wrappers are individually laid out, filled with a measured amount of filling, rolled tightly into logs about three-quarters of an inch thick, sealed with water, and cut into shorter lengths for frying.
Deep frying in enough hot oil ensures the rolls cook evenly, achieving a crisp exterior without absorbing excess oil. Rolling tightly prevents filling leakage and promotes even cooking. The finished Lumpiang Shanghai are drained on racks to crisp and served immediately, commonly accompanied by sweet and sour sauce or banana ketchup, which offer a tangy contrast to the savory rolls.
These spring rolls are a classic Filipino appetizer notable for their crisp texture, balanced flavors, and portability, often served at gatherings and celebrations.
Ingredients
- 1 pound ground chicken or pork
- ½ cup green onion finely chopped
- 1 can water chestnuts drained and finely chopped
- 1 carrot medium, peeled and shredded
- 3 cloves garlic peeled and minced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 20 pieces spring roll wrapper
- canola oil
Instructions
- In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
- Separate wrappers into individual sheets and lay on a flat working surface.
- Spoon about 1 heaping tablespoon of meat mixture on the lower end of the wrapper, closest to you.
- Fold the bottom of wrapper over filling and continue to roll tightly into a thin log about ¾-inch thick. Wet the remaining edge of the wrapper with a dab of water to completely seal.
- Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths.
- In a pan over medium heat, heat about 2-inch deep of oil. Add lumpia in batches and cook turning on sides as needed, for about 3 to 4 minutes or until golden brown and crisp and meat is cooked through.
- Using a slotted spoon or tongs, remove from the oil and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.
Notes
- Fry a small amount of the meat mixture first to adjust seasoning before rolling all the spring rolls.
- Use fresh spring roll wrappers and keep unused wrappers covered with a damp cloth to prevent drying.
- Avoid overfilling the wrappers and roll as tightly as possible to prevent oil seeping during frying.
- Deep fry with enough oil to fully cover the rolls, maintaining oil temperature between 350°F and 375°F for best results.
- Cook in batches to keep the oil temperature steady and remove any burnt bits between batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Dozens
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 189mg | 8% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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