Lumpia Shanghai Recipe

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

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

Onions: Brings a sharp, aromatic flavor to the mixture.

Green onions: Adds a mild onion flavor and a pop of color.

Garlic: Provides a robust and aromatic depth to the filling.

Soy sauce: Adds a salty and umami flavor to the mixture.

Salt: Enhances the overall flavor of the filling.

Ground black pepper: Adds a bit of heat and complexity.

Lumpia wrappers: Thin, delicate wrappers that fry up to a crispy texture.

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

When preparing lumpia wrappers, keep them covered with a damp cloth to prevent them from drying out and becoming difficult to work with. This ensures that the wrappers remain pliable and easy to roll, resulting in perfectly sealed lumpia.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a similar texture to ground pork.

• ground pork - Substitute with ground turkey: Ground turkey is a healthier alternative and provides a similar flavor profile.

• carrots - Substitute with zucchini: Zucchini has a similar texture when finely chopped and adds a mild flavor.

• carrots - Substitute with bell peppers: Bell peppers add a sweet and crunchy texture, enhancing the overall flavor.

• onions - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• onions - Substitute with leeks: Leeks offer a subtle onion flavor and a softer texture when cooked.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used in the same quantity.

• green onions - Substitute with scallions: Scallions are essentially the same as green onions and can be used interchangeably.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent.

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

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and slightly sweeter alternative to soy sauce.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used in the same amount for seasoning.

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

• ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor but can be used sparingly.

• 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 wonton wrappers: Wonton wrappers can be used, though they are smaller and may require more filling.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and is 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 keep your lumpia fresh for a few days, store them in an airtight container in the refrigerator. Make sure they are completely cooled before sealing them up to prevent condensation, which can make them soggy.

• For longer storage, freezing is an excellent option. Lay the uncooked lumpia in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the lumpia to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When you're ready to cook the frozen lumpia, there's no need to thaw them. Simply heat your oil to the appropriate temperature and fry them directly from the freezer. This ensures they remain crispy and delicious.

• If you have leftover cooked lumpia, store them in an airtight container in the refrigerator. Reheat in an oven or air fryer to maintain their crispiness. Avoid microwaving as it can make them soggy.

• For an extra layer of protection against freezer burn, wrap each lumpia individually in plastic wrap before placing them in the freezer bag. This is especially useful if you plan to store them for the maximum duration.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Arrange the leftover lumpia on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the lumpia with a bit of oil to help them crisp up.
  4. Bake for about 10-15 minutes, turning them halfway through to ensure even reheating.
  5. Remove from the oven once they are hot and crispy, and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the lumpia in a single layer in the air fryer basket, making sure they are not touching.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for crispiness and heat; if needed, air fry for an additional 2-3 minutes.
  5. Serve hot and enjoy the crispy texture.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of oil.
  2. Place the lumpia in the skillet, making sure they are not overcrowded.
  3. Cook for about 2-3 minutes on each side, or until they are heated through and crispy.
  4. Remove from the skillet and drain on paper towels to remove excess oil.
  5. Serve immediately while hot.

• Microwave Method (for convenience):

  1. Place the lumpia on a microwave-safe plate lined with a paper towel.
  2. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.
  3. For a crispier texture, you can finish them off in a preheated oven or air fryer for a few minutes.
  4. Serve hot, though note that this method may not retain the original crispiness as well as other methods.

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

• Chopping board: A flat surface used for finely chopping the carrots, onions, and green onions.

• Knife: A sharp tool used to finely chop the vegetables and mince the garlic.

• Garlic press: An optional tool to easily mince the garlic.

• Tablespoon: A measuring spoon used to portion out the mixture onto each lumpia wrapper.

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

• Small bowl: A container to hold water for sealing the edges of the lumpia wrappers.

• Frying pan: A shallow pan used to heat the oil and fry the lumpia.

• Tongs: A tool used to turn the lumpia while frying to ensure even cooking.

• Paper towels: Absorbent sheets used to drain excess oil from the fried lumpia.

• Serving plate: A dish used to serve the hot lumpia.

• Measuring spoons: Tools used to measure the soy sauce, salt, and pepper accurately.

• Spatula: An optional tool to help remove the lumpia from the frying pan.

Prepare the filling in advance: Mix the ground pork, carrots, onions, green onions, garlic, soy sauce, salt, and pepper the night before to save time on the day of cooking.

Use a food processor: Finely chop the carrots and onions quickly by using a food processor instead of chopping by hand.

Batch roll the lumpia: Lay out multiple lumpia wrappers and place the filling on each one before rolling them all at once to streamline the process.

Preheat the oil: Start heating the oil while you are rolling the lumpia to ensure it’s ready for frying as soon as you finish.