CRISPY Authentic Lumpia Shanghai recipe Brings a Crowd!

CRISPY Authentic Lumpia Shanghai recipe Brings a Crowd!

Crispy, authentic lumpia shanghai is so simple and yet flavor jammed with tender meat filling, and crispy and flaky lumpia wrapper is music to our ears! No utensils or plate required! Learn how to make Filipino beef lumpia shanghai that’s always the most popular appetizer of any party. This Filipino finger-food is “kinda like an eggroll” (but it is NOT an eggroll). It’s made of very simple ingredients, with slapping flavor and crunchy flaky texture. The key is in the wrapper and one trick. Let’s go!

Lumpia shanghai should be golden brown and CRISPY with each bite. Not too thick either. The perfect amount of meat filling, oil temperature, and cooling method all work together to make the perfect party food.

Side note again…lumpia is not an eggroll. Eggrolls have thicker wrappers, are made a little fatter in shape and size and have egg in the wrapper.

Nor is it wonton wrapper (these kind bubble up to make amazing wonton chips), but wonton wrappers are thick and have egg.

You have to have the right wrappers for true lumpia. A lumpia recipe uses a really thin wrapper, a spring roll wrapper without egg, and is shaped in a finger-food perfection size so eating 5 or more comes with ease, hehe! It should not be thick, just about an 1-1.5″ diameter in size.

Lumpia is so darn tasty, flaky-licious, and stands out on any table. It’s the best choice for favorite Filipino food recipes.

Try your closest Asian food store for lumpia wrappers and be sure to check the packaging that it most likely will specify, okay for lumpia.

Once you are steps ahead with the wrapper, you my friends, are about to make a party!

Filipino pork and beef Lumpia Shanghai is the perfect non-sticky finger-lickin’ finger-food, just waiting to be gobbled up in a few bites. It’s a conversation starter plus yummy in belly kinda food.

No wonder why lumpia is in the top ranks for the best Filipino food recipes that you must try.

When I was growing up I remember all the family friend parties we had to go to and I would rush towards the food table to be sure I can snag as many lumpias before it was too late. It’s a food that brings back memories of gathering and holidays.

It’s the “everyone likes it” food. If you choose to make this, I’m almost positive your guests will remember and somewhere in all that, you won’t forget this distinctly Filipino food in your life.

No matter your background, a lumpia recipe can be made and shared by your own hands that created it. Sometimes, even the little hands want to get in on the action. It’s a beautiful way to start traditions or just have quality time…by rolling lumpia together as an activity. I love how food is more…it is a bridge and sometimes it even helps gather those that normally wouldn’t.

Oh, how I love those little hands! I always encourage my kiddos to be in the kitchen with me. It may take a little longer to achieve the results, but the memories are life long and so very precious. Try rolling the pork and beef lumpia recipe with your kids. Leave the frying to the adults.

What is Lumpia Shanghai

Lumpia Shanghai is a Filipino-style spring roll filled with a savory mixture of meat, and here are some key points about it:

  • Filling: Typically made with ground pork, though beef, shrimp or a combination can also be used.
  • Vegetables: Includes finely chopped carrots and garlic. I omit onions because of the moisture content…you can add some onion powder instead. Some people put onion, and it makes lumpia have a tendency to be not very crispy.
  • Seasonings: Garlic, soy sauce, salt, and pepper are commonly used.
  • Preparation: The filling is wrapped in thin spring roll wrappers and tightly rolled. Sometimes the end of the rolls is not tucked in so the meat gets crispy!
  • Cooking: Deep-fried until golden and crispy. Please don’t ask me about air-fryer for this one…the real deal is a deep-fry sensation of lip-smacking and crispy deliciousness.
  • Serving: Usually accompanied by a sweet chili dipping sauce or vinegar-based sauce like sawsawan.
  • Size: Smaller and thinner than other types of lumpia (e.g., fresh lumpia or vegetable lumpia). Lumpia shanghai is specific in size and it should be perfect to hold and finish in three bites. The circumference is about 1 1/2″ to be a nice authentic representation of lumpiang shanghai.
  • Occasions: A popular appetizer or snack at Filipino parties and gatherings.

Now if you’re someone’s guest, be sure to deliver a plate of these yum yums and prepare to be complimented for your thoughtfulness and uniqueness in gift.

Don’t blink…because these are usually the first to go. Nothing better than hands grabbing one by one till there’s none left.

Lumpia, especially is a wonderful party starter not just because it pairs well with a Sapporo or your fave party beverages, it is a total conversation starter and break-the-ice type of appetizer. 

Ah, don’t we love things that bring people closer?

Can I freeze lumpia?

Also, as a freezer friendly appetizer, lumpia is the gift that keeps on giving. Make a stack, then save it for later. Lumpia can be fried right away from freezing.

Why is Lumpia Shanghai So Good?

Let me present a few more reasons why THIS lumpia is something to try to master.

  • Perfect bite-size finger food.
  • It holds up well, and lasts, staying crispy when on the buffet table.
  • Kids love authentic lumpia shanghai because it is simple and tasty. That’s a protein win!
  • Freezer friendly
  • Party starter
  • Simple few ingredients
  • Once you master authentic pork and beef Lumpia Shanghai, you can try new versions with other ingredients.
A little snack craving at home? It doesn’t always need to be party style. Fry up just a few lumpia. It’s very easy! No thawing needed.

History

Lumpia Shanghai, a beloved Filipino delicacy, has a rich history that reflects the diverse culinary influences in the Philippines. Here are some key points about its origin:

  • Chinese Influence: Lumpia is believed to have originated from Chinese spring rolls brought to the Philippines by Chinese immigrants. The word “lumpia” derives from the Hokkien term “lunpia.”
  • Filipino Adaptation: Over time, the recipe was adapted by Filipinos, incorporating local ingredients and flavors, particularly the use of ground pork and distinct seasonings.
  • Global Spread: Today, pork and beef Lumpia Shanghai has gained international popularity, becoming a staple in Filipino restaurants and gatherings around the world, showcasing the rich culinary heritage of the Philippines.
  • Name “Shanghai”: The name Lumpia Shanghai might suggest a direct link to Shanghai, China, but it doesn’t necessarily originate from there. The term “Shanghai” is often used in Filipino cooking to indicate Chinese-style dishes, even if the dish doesn’t have a specific connection to Shanghai.
  • Popularity in the Philippines: Over time, Lumpia Shanghai became a staple at Filipino celebrations and gatherings, known for its crunchy exterior and flavorful meat filling. It is now one of the most well-loved appetizers in Filipino cuisine, often served with dipping sauces like sweet and sour or vinegar-based sauces.

While the dish has Chinese roots, it has evolved to become a distinct part of Filipino cuisine, reflecting the country’s rich history of cultural exchanges with China.

The Essence of Lumpia Shanghai

Now, when discovering more about Filipino recipes, you may learn there are lots of islands and the food reflects that. So with lumpia recipes, you will find lots of variations.

There is no single way to make lumpia shanghai or other kinds of lumpia. You can really fill these lumpia wrappers with whatever you like, but I will go over a very simple, easier, and classic recipe.

It speaks lumpia, tastes of the Philippines, and has a crunch that all can appreciate.

I remove any extras, any complicated steps, and the options that we can do without. What is left is simplified greatness in a bite size food.

This lumpia recipe is the basics that highlights the meat and the crispiness of the wrapper, you’ll be surprised how many of these you end up eating.

My pork and beef lumpia recipe is shanghai style, containing both beef and pork. You can use all pork, add ground shrimp, or use all beef.

Ingredients

  • 1 lb ground pork (or chicken/shrimp)
  • 1 lb ground beef (not more than 80% lean)
  • 1 carrot – mince
  • 4 cloves minced garlic OR 2 tsp garlic powder
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional for more flavor)
  • Salt and pepper to taste
  • 40 lumpia or spring roll wrappers – Not all wrappers are the same! I highly recommend Filipino lumpia wrappers (they should be very thin). You may want to try a few to find your favorite. My brands are Menlo (the kind I used for this recipe) and Tropics.
  • High heat Oil – for frying; avocado, peanut, or vegetable. Avocado is very high heat tolerant and works very well.
  • Sweet chili sauce or sawsawan (for dipping)
  • water and cornstarch – for sealing the wrapper

Equipment

  • Deep thick-bottomed pot for frying
  • Spider Ladle
  • A deep-fry thermometer (I highly recommend using this to get a uniform and beautiful golden fry). The kind that will attach to the pot because you’ll need to adjust your temp. It’s a must-have.
  • Wire cooling rack. Another NON-optional item imo. It’s a must have. Must be ELEVATED several inches from the table so the steam escapes and the wrapper stays crisp.
  • Brush – for brushing the sealing
  • A sharp knife or scissor
  • big glass bowl to mix ingredients
  • small bowl
  • Food processor for chopping (or very sharp chef knife for hand mincing). This is my food processor I’ve had for over fifteen years and it’s tiny…but it still works and saves me space!
  • light moist towel – to keep the wrappers moist
  • paper towels – blot the oil
  • parchment paper
  • wide baking sheet – to place the lumpia on

Instructions

Prepare the Filling

  1. In a bowl, combine the ground pork and beef, finely chopped carrots, and minced garlic.
  2. Add seasonings: Mix in the soy sauce, oyster sauce (if using), and season with salt and pepper to taste.
  3. In a small bowl mix the water with cornstarch so you have the sealing mix ready.

Roll the Lumpia

  1. Prepare the wrappers: Separate the lumpia wrappers carefully to avoid tearing. Have the moist paper towel on top of the wrappers so they don’t dry out.
  2. Spoon about close to 2 tablespoons of the meat mixture onto the wrapper, two inches up from the bottom edge. Shape the filling into a thin log, 1.5 inch in diameter.
  3. Fold the wrapper: Start by folding the bottom edge over the filling, then fold the sides inward (or leave them exposed), and roll tightly upwards like a burrito. Use the cornstarch mix to brush and seal the edge.
    • Be sure there are no holes, wrap snugly, and if the ends are exposed, have the meat all the way to the ends so the wrapper is just not loosely by itself.
  4. Place the lumpia in between parchment paper, on the baking sheet, to avoid sticking.
  5. Repeat until all the filling is used up.

Freeze the Lumpia

  1. Place the lumpia in the freezer for at least 20 minutes but not more than 30 minutes. This creates a better, crispy wrapper.

Fry the Lumpia

  1. Heat the oil: In a deep pan or wok, heat at least 3 inches of high heat tolerant oil over medium-high heat to 365 F. The oil should be hot but not smoking. Use your thermometer!
  2. Fry in batches: Carefully place a few lumpia rolls (straight from the freezer) into the hot oil, ensuring not to overcrowd the pan. Fry until they’re golden brown and crispy, turning occasionally (about 3-5 minutes).
  3. Remove with the spider ladle. Quickly blot with paper towel and set on the elevated wire cooling rack.

Serve

  • Serve right away as soon as cooled, alongside a dipping sauce like sweet red chili sauce or sawsaw, a vinegar-based dipping sauce.
  • If putting on a buffet table, stand them upright or leaning and with paper towels in between. Do not cover and do not stack. Be sure they are completely cool before grouping them together on a platter.

NOTES

  • Make ahead: Pork and beef Lumpia shanghai can be frozen before frying. Just roll them, place them on a baking sheet, freeze, and then store in a freezer bag. You can fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
  • Pan sear some filling to taste it before rolling, so you can adjust the salt if you like. Keep in mind, dipping sauces are salty so no need to over season the lumpia.
  • Test and taste your first batch and watch the oil temp. The oil has to stay in range of 350-375.
  • I did not add variations for this recipe. To be authentic and classic, this lumpia shanghai doesn’t veer to far away from this recipe.
lumpiang shanghai served with sweet chili sauce

What do I serve with lumpia? It’s perfect alone, but goes well with sawsawan sauce and rice. Make it a feast with more Filipino foods.

Can I freeze this? Sure can.

What can I do to prep this beforehand if necessary? Start to make the filling the night before. Rolling the night before is also a great time saver. Freeze it after rolled, then fry without thawing the next day. Add more time to the cooking time.

Why are there brown specks all over my lumpia?

The oil was too high, too much burning, and the meat was loose and started to come out in the oil. Be sure to control the oil temperature with the thermometer and also skim the oil and try to keep it clean.

Can I make this vegetarian? Absolutely, however, that becomes a new name of lumpia, no longer pork and beef lumpia shanghai. There are tons of delish lumpia recipe versions and you can use this method with other ingredients. Use vegetarian “ground meat” for a vegan version.

Can I bake these? No. Lumpia wrapper doesn’t go well baked. I also do NOT recommend air frying. Classic Filipino lumpia shanghai is always deep fried.

crispy classic filipino lumpia shanghai
  • Deep thick-bottomed pot for frying

  • deep-fry thermometer (I highly recommend using this to get a uniform and beautiful golden fry)

  • wire cooling rack Must be ELEVATED several inches from the table so the steam escapes and the wrapper stays crisp.
  • Brush for brushing the sealing

  • sharp knife or scissor cut lumpia into 3-4″ pieces

  • big glass bowl to mix ingredients

  • small bowl

  • light moist towel to keep the wrappers moist

  • paper towels blot the oil

  • Parchment Paper

  • wide baking sheet to place the lumpia on and pre-freeze

  • 1 lb ground pork or chicken/shrimp
  • 1 lb ground beef not more than 80% lean
  • 1 carrot – mince
  • 4 cloves minced garlic OR 2 tsp garlic powder
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional for more flavor
  • Salt and pepper to taste
  • 40 lumpia or spring roll wrappers I highly recommend Filipino lumpia wrappers and they should be very thin. You may want to try a few to find your favorite. My brands are Menlo (the kind I used for this recipe) and Tropics.
  • High heat Oil avocado, peanut, or vegetable. Avocado is very high heat tolerant and works very well.
  • Sweet chili sauce or sawsawan for dipping
  • water and cornstarch for sealing the wrapper

Prepare the Filling

  • In a bowl, combine the ground pork and beef, finely chopped carrots, and minced garlic.

    1 lb ground pork, 1 lb ground beef, 1 carrot – mince, 4 cloves minced garlic OR 2 tsp garlic powder

  • Add seasonings: Mix in the soy sauce, oyster sauce (if using), and season with salt and pepper to taste.

    2 tablespoons soy sauce, 1 tablespoon oyster sauce, Salt and pepper to taste

  • In a small bowl mix the water with cornstarch so you have the sealing mix ready. 1:1 ratio

    water and cornstarch

Roll the Lumpia

  • Prepare the wrappers: Separate the lumpia wrappers carefully to avoid tearing. Have the moist paper towel on top of the wrappers so they don’t dry out.

    40 lumpia or spring roll wrappers

  • Spoon about close to 2 tablespoons of the meat mixture onto the wrapper, two inches up from the bottom edge. Shape the filling into a thin log, 1.5 inch in diameter.

  • Fold the wrapper: Start by folding the bottom edge over the filling, then fold the sides inward (or leave them exposed), and roll tightly upwards like a burrito. Use the cornstarch mix to brush and seal the edge.You can cut the piece in half to make 3-4″ long pieces.
  • Be sure there are no holes, wrap snugly, and if the ends are exposed, have the meat all the way to the ends so the wrapper is just not loosely by itself.

  • Place the lumpia in between parchment paper, on the baking sheet, to avoid sticking.

  • Repeat until all the filling is used up.

Fry the Lumpia

  • Heat the oil: In a deep pan or wok, heat at least 3 inches of high heat tolerant oil over medium-high heat to 365 F. The oil should be hot but not smoking. Use your thermometer!

    High heat Oil

  • Fry in batches: Carefully place a few lumpia rolls (straight from the freezer) into the hot oil, ensuring not to overcrowd the pan. Fry until they’re golden brown and crispy, turning occasionally (about 3-5 minutes).

  • Remove with the spider ladle. Quickly blot with paper towel and set on the elevated wire cooling rack.

Serve

  • Serve right away as soon as cooled, alongside a dipping sauce like sweet red chili sauce or sawsaw, a vinegar-based dipping sauce.

    Sweet chili sauce or sawsawan

  • If putting on a buffet table, stand them upright or leaning and with paper towels in between. Do not cover and do not stack. Be sure they are completely cool before grouping them together on a platter.

Serving Suggestion: Sweet Chilli Sauce dip, Sawsawan dip, and rice on the side.
  • Pan sear some filling to taste it before rolling, so you can adjust the salt if you like. Keep in mind, dipping sauces are salty so no need to over season the lumpia.
  • Test and taste your first batch and watch the oil temp. The oil has to stay in range of 350-375.
  • I did not add variations for this recipe. To be authentic and classic, this lumpia shanghai doesn’t veer to far away from this recipe.
  • Do not add fresh onion, they have too much moisture.
Summary of Tips –  Keep in Mind: This Lumpia Shanghai recipe is easy and simple with few ingredients. The home frying on a stove as opposed to special fryers, make the recipe more technical. It may take a little practice, but you can do it! Work on the roll. Keep it tight. Keep the filling to the end and roll slowly. Don’t forget to seal the roll. Uniformity will create the best lumpia. Use a scissor for each and roll the lumpia between your hands for beautiful consistency and cylinder shape. Work on the Oil Temp: Clean, fresh oil is best and keep an eye on the temperature to achieve golden brown (not dark brown) wrappers and meat that reaches 160 F. I recommend to not reuse this oil. I like peanut oil as it is a high temp tolerable oil.  Freezing: Freeze away! Use an airtight seal container. Use parchment or wax paper to keep pieces from touching and sticking too much. When ready to eat, do not thaw. Just heat the oil accordingly and gently place in the pan to fry. Do not use freezer burnt, crystalized pieces.  Transport: Lumpia needs to cool and be crispy from the cooling rack before placing in a serving tray and transporting. Use parchment paper to create many layers between the lumpia and add some paper towel. This keeps the lumpia more crispy for transporting. Ensure space and plenty of ventilation. The cover of the serving tray should be well vented. Even a cardboard box without lid and a few paper towels on top works great.   

Nutrition Facts

Crispy Classic Lumpia Shanghai

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.



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