Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Lumpia Shanghai
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- Level: Intermediate
- Total: 4 hr 25 min
- Active: 1 hr 20 min
- Yield: about 75 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 75 servings
- Calories
- 122
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 17 mg
- Sodium
- 133 mg
Lumpia Shanghai is a beloved Filipino party staple similar to spring rolls and known for its crunchy golden exterior and savory pork filling. This version combines ground pork with crunchy water chestnuts, carrots, scallions, garlic and ginger for a filling that’s flavorful, juicy and packed with texture. A blend of soy sauce, oyster sauce and sesame oil adds depth and umami, while a quick fry creates the signature shatteringly crisp wrapper. This recipe gives you a generous batch of about 75 rolls, perfect for feeding a crowd at your next party, or for freezing unfried so you’ve got a stash ready for any celebration, large or small. Serve the lumpia with sweet chili sauce, sweet-and-sour sauce, duck sauce or the Filipino vinegar-based dipping sauce known as sawsawan.
- Level: Intermediate
- Total: 4 hr 25 min
- Active: 1 hr 20 min
- Yield: about 75 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 75 servings
- Calories
- 122
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 17 mg
- Sodium
- 133 mg
Ingredients
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Directions
Special equipment:
a large disposable piping bag; a deep-fry thermometer- Combine the pork, water chestnuts, carrot, scallions, garlic, ginger, soy sauce, oyster sauce, sesame oil, 1 egg, 1 teaspoon salt and 1/2 teaspoon black pepper in a large mixing bowl. Mix with your hands until the ingredients are evenly combined. Fill a large disposable piping bag with the mixture and snip off a 1/2-inch opening from the tip. Set aside.
- Crack the remaining egg into a small bowl and whisk in 2 tablespoons water to make a thin egg wash. Place a small pastry brush in the bowl and set aside. Line a sheet pan with parchment and set aside.
- Place a lumpia wrapper on a large cutting board or a clean counter; cover the remaining wrappers with a towel to keep them from drying out. On the side closest to you, a half an inch from the bottom of the wrapper, pipe a line of filling from left to right about the thickness of a breakfast sausage. (By squeezing the bag and allowing pressure at the tip, you can control the thickness of the piped line.) With your fingers, pull up the bottom border of bare wrapper and begin to roll away from you, enclosing the filling and keeping the roll as tight as possible without pressing out the filling. Roll up until the last inch of wrapper remains, then lightly brush the far edge with egg wash and roll to seal.
- Place the rolled lumpia on the prepared sheet pan, seam-side down. Continue rolling the remaining filling and wrappers. Once the sheet pan is full, place another sheet of parchment over the lumpia and begin a new layer. Place the sheet pan in the freezer until the lumpia are frozen solid, about 3 hours.
- Once the lumpia are frozen, cut each roll into 3 equal pieces. At this point they can be fried immediately or placed into freezer bags and frozen for up to 3 months.
- To fry the lumpia, fill a large Dutch oven halfway with oil and heat over medium-high heat until a deep-fry thermometer registers 360 degrees F. Line a sheet pan with a wire rack for draining. Working in batches, carefully add frozen lumpia to the oil without crowding the pan. Fry the lumpia until golden brown, turning them frequently for even browning, until they float, 8 to 10 minutes per batch.
- Remove the lumpia from the oil with a slotted spoon or spider and transfer to the wire rack to drain. Sprinkle with salt and serve hot with sweet chili sauce, sweet-and-sour sauce, duck sauce or sawsawan.
