LUMPIA SHANGHAI (CRISPY FILIPINO SPRING ROLLS)
You can't say no to just one lumpiang Shanghai. This recipe makes it easy to make at home and you'll be one step closer to tasting those crunchy little egg rolls.
Provided by Huy Vu
Categories Appetizer
Time 45m
Number Of Ingredients 10
Steps:
- Defrost and un-peel spring roll wrappers. Cover the peeled wrappers with a damp cloth to prevent drying out.
- Combine all filling ingredients in a mixing bowl and mix thoroughly. Take ¼ teaspoon of the mixture and cook in the microwave for about ten to 15 seconds. Taste this piece to make sure your filling is properly seasoned. Adjust seasoning if necessary.
- Place one spring roll wrapper on the surface. Add three tablespoons of filling and form it into a horizontal long along the bottom half of your spring roll wrapper. Leave about half to one inch of space from the edge to the filling.
- Use your hands to form the filling into a log shape.
- Take the bottom edge of the wrapper and fold it over the filling tightly. Continue to roll the wrapper upwards making a tight log.
- At about two inches from the top, add a small amount of egg wash to the top edge of the wrapper.
- Finish rolling it upwards and seal the roll tightly.
- Using scissors or a knife, cut the roll into three pieces, about three inches long each.
- In a heavy bottomed pot, add about two inches of oil and heat to 375 °F.
- Carefully add the rolled lumpias into the oil and cook for about three to four minutes each batch. They should come out golden brown in color with a crispy outside layer. Using a thermometer, they should measure at least 165 °F for doneness.
- Remove them from the oil and place on a paper towel and rack to remove excess oil.
- Serve as soon as possible with a side of steamed rice and a sweet and sour dipping sauce.
Nutrition Facts : Calories 45.7 kcal, Carbohydrate 0.9 g, Protein 3 g, Fat 3.4 g, SaturatedFat 1.2 g, Cholesterol 16.3 mg, Sodium 157.8 mg, Fiber 0.1 g, Sugar 0.2 g, ServingSize 1 serving
LUMPIA (FILIPINO SPRING ROLLS)
Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.
Provided by Rasa Malaysia
Categories Filipino Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
- Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
- Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
- Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
- At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
- To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
- Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).
Nutrition Facts : Calories 65 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 roll, Sodium 83 milligrams sodium, Sugar 1 grams sugar
TRADITIONAL FILIPINO LUMPIA
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Provided by LILQTPINAY23
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g
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