Lumpia Shanghai Recipe

Ground pork: The main protein in the recipe, providing a rich and savory flavor.

Carrots: Adds a subtle sweetness and crunch to the filling.

Onion: Provides a sharp, aromatic flavor that complements the pork.

Garlic: Adds a depth of flavor and a hint of spice.

Soy sauce: Enhances the umami taste of the filling.

Salt: Balances the flavors and enhances the overall taste.

Ground black pepper: Adds a mild heat and depth to the filling.

Lumpia wrappers: Thin, delicate wrappers essential for the crispy texture of the lumpia.

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

When preparing the lumpia wrappers, make sure to keep them covered with a damp cloth to prevent them from drying out and becoming brittle. This will make them easier to handle and roll, ensuring a tight seal around the pork mixture. Additionally, when sealing the edges with water, use just enough to make the wrapper sticky but not soggy, as too much moisture can cause the wrapper to tear during frying.

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

• ground pork - Substitute with ground turkey: Ground turkey is another lean alternative that works well in this recipe, offering a slightly different but still delicious taste.

• carrots - Substitute with zucchini: Finely chopped zucchini can add a similar texture and moisture to the filling.

• carrots - Substitute with bell peppers: Finely chopped bell peppers can provide a sweet crunch and vibrant color to the filling.

• onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks can provide a subtle onion flavor and a bit of texture.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used to impart a similar flavor.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor when minced finely.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that provides a slightly sweeter, yet similar, flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity to provide the necessary seasoning.

• salt - Substitute with kosher salt: Kosher salt can be used as a direct substitute, though you may need to adjust the quantity slightly.

• ground black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• ground black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and a different flavor dimension.

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

• lumpia wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free alternative, though the texture will be slightly different.

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

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

• Allow the freshly fried lumpia to cool completely on a wire rack. This prevents condensation from making them soggy.
• Once cooled, arrange the lumpia in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other to avoid sticking.
• Place the baking sheet in the freezer for about 1-2 hours, or until the lumpia are frozen solid. This step is crucial for maintaining their shape and texture.
• Transfer the frozen lumpia to a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• For optimal quality, consume the frozen lumpia within 2-3 months. They will still be safe to eat beyond this period, but the texture and flavor may begin to degrade.
• When ready to cook, do not thaw the lumpia. Fry them directly from the freezer in hot oil over medium heat. This ensures they remain crispy and prevents them from absorbing too much oil.
• Fry the frozen lumpia for about 5-7 minutes per side, or until they are golden brown and cooked through. Adjust the cooking time as needed based on the size and thickness of the lumpia.
• Drain the fried lumpia on paper towels to remove excess oil before serving hot with your favorite dipping sauce.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the lumpia on a baking sheet lined with parchment paper.
  3. Bake for 10-15 minutes, turning them halfway through to ensure even crispiness.
  4. Remove from the oven and let them 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 ensure 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 2-3 minutes on each side until they are heated through and crispy.
  4. Drain on paper towels and serve immediately.

• Microwave Method (for a quick fix, though less crispy):

  1. Place the lumpia on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway to avoid overcooking.
  4. Let them cool slightly before serving.

• 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 8-10 minutes, turning them halfway through for even crispiness.
  4. Remove and let them cool slightly before serving.

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

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

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

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

• Lumpia wrappers: Thin pastry sheets used to wrap the pork mixture.

• Small bowl: Holds water for sealing the edges of the lumpia wrappers.

• Frying pan: Used to heat the oil and fry the lumpia until golden brown and crispy.

• Tongs: Handy for turning the lumpia while frying to ensure even cooking.

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

• Plate: Serves as a surface to place the lumpia after frying and draining.

Prepare the filling in advance: Mix the ground pork, carrots, onion, garlic, soy sauce, salt, and pepper ahead of time and store in the fridge.

Use a food processor: Finely chop the carrots and onion quickly by pulsing them in a food processor.

Pre-cut wrappers: Separate and pre-cut the lumpia wrappers to save time during assembly.

Batch frying: Fry multiple lumpia at once to reduce cooking time.