How to make Lumpiang Shanghai

As a Filipino, we grew up having a family’s specialty, it can either be a dish or dessert that we serve on special occasions. However we cannot deny that Lumpiang Shanghai is top-tier food  that is a must in every Filipino occasion. 

 

Preparing Lumpiang Shanghai takes a lot of work, from mixing a lot of different ingredients to wrapping it all together carefully and neatly. But, do not worry as we prepared a step-by-step procedure of making the famous Lumpiang Shanghai for your next Filipino occasion.

 

Here is how to make Filipino spring rolls: 

 

Ingredients

 

1 kilo of ground pork

1 tablespoon salt and pepper

1 teaspoon sesame oil

1 large grated carrot

2 sticks grated celery

1 large grated onion

3 cloves grated garlic

½ bar of  grated cheese 

1 cup bread crumbs

2 medium sized eggs

1 pack lumpia wrapper

 

Directions

 

Step 1: Mixing the ingredients

 

In a large bowl, combine ground pork, carrot, celery, onion, garlic, cheese. Mix everything well. When mixing, don’t use any gloves because the ingredients will only stick to it. Just make sure to wash your hands properly before and after preparing. Put the salt, pepper, sesame oil, and eggs, mix thoroughly and add bread crumbs last. Bread crumbs act as a binder and retain the meat’s moisture after frying.

 

Step 2: Wrapping

 

Segregate lumpia wrappers first but don’t fully expose it to open air for it will make the wrapper hard and crumbly. Place one wrapper on a plate. Put at least 2 tablespoons of the filling and spread them in one line on the center of the wrapper. Don’t add too much filling because it might not get cooked thoroughly. Roll the wrapper and fold the left and the right side half way to avoid getting the sides burn easily then continue rolling the wrapper all the way through. Leave a little space to seal it. Using a brush, spread egg whites or water on the space to secure the wrapper.

 

Step 3: Frying

 

Put your best frying pan on the stove with high heat but wash it first.  When the pan is all dry and you see a little smoke, that’s when you pour the cooking oil just enough to cover the whole lumpia. Check the oil’s temperature, and drop your lumpia in  350°F (176°C). Overcrowding the pan when frying will get the food soggy. That's why just put the right amount of pieces depending on the pan’s size. Cook both sides for at least 2 minutes or until golden brown.

When you’re done frying the lumpia, instead of putting it on a plate with paper towels, use a cooling rack and let the excess oil drip. This will help you keep the lumpia crunchy. 

 

Step 4: Serving

 

Serve the lumpia with a sweet and sour dipping sauce or any sauce of your choice. You can also try the mayonnaise and ketchup mixture then add a little bit of pepper and sugar to taste or you can just eat it with the ketchup.

 

You can pair it with rice, with beer also known as pulutan, or just eat it all by itself. Lumpia is a blank canvas that’s why it’s easy to match it with whatever your viand is. 

 

Well, lumpia is something that no one can resist. It doesn't matter who cooked it or where it’s been bought. But if we see one, most of us will go straight ahead to that mouth-watering concoction. You’re lucky if your kumare gives you some before leaving the party.

 

It is for sure that every family has their own version of this delectable creation. But now, you are to taste a different style that may also be liked by your taste buds. It’s always nice to try something new every once in a while.