Lumpia Shanghai Recipe

Ground pork: The main protein component, providing a rich and savory flavor.

Carrots: Finely chopped to add sweetness and a slight crunch.

Onion: Adds depth and a mild pungency to the filling.

Garlic: Minced to infuse the mixture with aromatic notes.

Soy sauce: Enhances the umami flavor of the filling.

Salt: Balances the flavors and seasons the mixture.

Ground black pepper: Adds a hint of spice and warmth.

Spring roll wrappers: Thin sheets used to encase the filling, becoming crispy when fried.

Oil: Used for frying the lumpia to a golden brown perfection.

When preparing the spring roll wrappers, ensure they are at room temperature to prevent tearing. Use a damp cloth to cover the wrappers while working to keep them pliable. When sealing the edges, use a light brush of water to ensure a tight seal, preventing the filling from leaking during frying.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and provides a similar texture and flavor profile.

• ground pork - Substitute with ground turkey: Ground turkey is a healthier alternative with less fat and a mild flavor that complements the other ingredients.

• carrots - Substitute with zucchini: Zucchini has a similar texture when finely chopped and adds a subtle flavor that blends well with the other ingredients.

• carrots - Substitute with bell peppers: Bell peppers add a slight sweetness and crunch, providing a different but pleasant texture and flavor.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, making them a good alternative to onions.

• onion - Substitute with leeks: Leeks offer a milder onion flavor and a softer texture when cooked, suitable for this recipe.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it should be used in smaller quantities to avoid overpowering the dish.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor, adding complexity to the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste and consistency.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, making them a good substitute for soy sauce.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, providing a more complex flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used as a direct substitute for regular salt.

• ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's appearance without black specks.

• ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile, suitable for those who enjoy a spicier dish.

• spring roll wrappers - Substitute with rice paper: Rice paper can be used as a gluten-free alternative, though it will result in a different texture.

• spring roll wrappers - Substitute with wonton wrappers: Wonton wrappers are similar in texture and can be used as a direct substitute for spring roll wrappers.

• oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the dish.

• Allow the freshly fried lumpia to cool completely on a wire rack. This prevents condensation from making them soggy.

• For short-term storage, place the cooled lumpia in an airtight container lined with paper towels. Store in the refrigerator for up to 3 days.

• To freeze, arrange the uncooked lumpia in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching to prevent sticking.

• Once frozen solid, transfer the lumpia to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• When ready to cook frozen lumpia, do not thaw. Fry directly from the freezer in hot oil, adjusting the cooking time to ensure they are cooked through and golden brown.

• For reheating cooked lumpia, preheat your oven to 375°F (190°C). Place the lumpia on a baking sheet and heat for about 10-15 minutes until crispy and hot.

• Alternatively, reheat in an air fryer at 350°F (175°C) for 5-7 minutes for a quick and crispy result.

• Always serve lumpia hot with your favorite dipping sauce to enjoy the best flavor and texture.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover lumpia on a baking sheet lined with parchment paper.
  3. Bake for about 10-12 minutes, flipping halfway through to ensure even crispiness.
  4. Remove from the oven and let cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the lumpia in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to promote even cooking.
  4. Check for desired crispiness and serve hot.

• Stovetop Method:

  1. Heat a small amount of oil in a skillet over medium heat.
  2. Place the lumpia in the skillet, making sure not to overcrowd.
  3. Fry for about 2-3 minutes per side, or until heated through and crispy.
  4. Drain on paper towels to remove excess oil before serving.

• Microwave Method:

  1. Place the lumpia on a microwave-safe plate lined with a paper towel.
  2. Microwave on high for 1-2 minutes, checking halfway through.
  3. For added crispiness, finish off in a preheated oven or toaster oven for a few minutes.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the lumpia on the toaster oven tray.
  3. Toast for about 8-10 minutes, flipping halfway through for even heating.
  4. Let cool slightly before serving.

• Mixing bowl: A large container used to combine the ground pork, carrots, onion, garlic, soy sauce, salt, and pepper.

• Knife: Essential for finely chopping the carrots and onion, and mincing the garlic.

• Cutting board: Provides a stable surface for chopping the vegetables and mincing the garlic.

• Tablespoon: Used to measure and place the pork mixture onto the spring roll wrappers.

• Spring roll wrappers: Thin sheets used to encase the pork mixture before frying.

• Small bowl of water: Used to seal the edges of the spring roll wrappers.

• Frying pan: A shallow pan used to heat the oil and fry the lumpia.

• Tongs: Handy for turning the lumpia while frying to ensure they cook evenly on all sides.

• Paper towels: Used to drain excess oil from the fried lumpia.

• Plate: A surface to place the lumpia after frying and draining.

• Measuring spoons: Used to accurately measure the soy sauce, salt, and pepper.

Prepare the filling in advance: Mix the ground pork, carrots, onion, garlic, soy sauce, salt, and pepper the night before to save time on the day of cooking.

Use a food processor: Finely chop the carrots and onion quickly by using a food processor instead of chopping by hand.

Batch roll the lumpia: Lay out multiple spring roll wrappers and fill them all at once to streamline the rolling process.

Preheat the oil: Start heating the oil while you are rolling the lumpia to ensure it’s ready for frying immediately.