Lumpia Shanghai Recipe

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

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

Onion: Provides a flavorful and aromatic component to the mixture.

Garlic: Enhances the overall taste with its pungent and savory notes.

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

Salt: Enhances the natural flavors of the ingredients.

Ground black pepper: Adds a hint of spice and depth to the filling.

Spring roll wrappers: The crispy outer layer that holds the filling together.

Cooking oil: Used for frying the lumpia until golden brown and crispy.

When preparing spring roll wrappers, ensure they are at room temperature to prevent tearing. To achieve a uniform and tight roll, place the filling about an inch from the edge of the wrapper closest to you. Fold the sides inward first, then roll away from you, applying gentle pressure to keep the lumpia compact. Sealing the edge with a dab of water ensures the roll stays intact during frying.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a similar texture, making it a good alternative for those looking to reduce fat content.

• ground pork - Substitute with ground turkey: Ground turkey is another leaner option that can provide a similar texture and flavor profile.

• carrots - Substitute with zucchini: Finely chopped zucchini can add moisture and a mild flavor, making it a good substitute for carrots.

• carrots - Substitute with bell peppers: Finely chopped bell peppers can add a different but pleasant sweetness and crunch.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can be a good alternative to onions.

• onion - Substitute with leeks: Leeks offer a milder onion flavor and can be finely chopped to blend well in the mixture.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be slightly less intense.

• 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 to soy sauce with a similar flavor profile.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative that provides a similar umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used as a direct substitute for regular table salt.

• ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used as a direct substitute for black pepper.

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

• spring roll wrappers - Substitute with rice paper: Rice paper can be used as a gluten-free alternative to traditional spring roll wrappers.

• spring roll wrappers - Substitute with wonton wrappers: Wonton wrappers can be used if spring roll wrappers are unavailable, though they are slightly thicker.

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

• cooking oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a slight nutty flavor, suitable for frying.

• Allow the lumpia to cool completely before storing. This prevents condensation, which can make the spring roll wrappers soggy.

• For short-term storage, place the lumpia in an airtight container lined with paper towels. Store in the refrigerator for up to 3 days.

• To freeze, arrange the uncooked lumpia in a single layer on a baking sheet. Ensure they are not touching to prevent sticking.

• Once frozen solid, transfer the lumpia to a resealable plastic freezer bag or an airtight container. Label with the date and store for up to 3 months.

• When ready to cook, do not thaw the lumpia. Fry them directly from the freezer to maintain their crispiness. Adjust frying time to ensure they are cooked through.

• If you prefer baking, preheat the oven to 400°F (200°C). Arrange the frozen lumpia on a baking sheet lined with parchment paper. Brush lightly with cooking oil and bake for 20-25 minutes, turning halfway through.

• For reheating cooked lumpia, preheat the oven to 350°F (175°C). Place the lumpia on a baking sheet and heat for about 10 minutes or until warmed through.

• Avoid microwaving as it can make the spring roll wrappers chewy and less crispy.

• Preheat your oven to 350°F (175°C). Arrange the leftover lumpia on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and regain their crispiness.

• Heat a skillet over medium heat and add a small amount of cooking oil. Place the lumpia in the skillet, making sure not to overcrowd. Fry them for about 2-3 minutes on each side until they are hot and crispy again.

• Use an air fryer set to 350°F (175°C). Place the lumpia in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a quick method, use a microwave. Place the lumpia on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes, but note that this method may not retain the crispiness as well as other methods.

• Mixing bowl: To combine and mix the ground pork, carrots, onion, garlic, soy sauce, salt, and pepper.

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

• Cutting board: A surface to chop the vegetables and garlic.

• Tablespoon: To measure and place the pork mixture onto the spring roll wrappers.

• Spring roll wrappers: To wrap the pork mixture into lumpia.

• Small bowl: To hold water for sealing the edges of the spring roll wrappers.

• Frying pan: To heat the oil and fry the lumpia.

• Tongs: To turn the lumpia while frying and to remove them from the oil.

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

• Plate: To serve the lumpia once they are cooked and drained.

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

Use a food processor: Finely chop the carrots and onion quickly using a food processor.

Batch roll the lumpia: Lay out multiple spring roll wrappers and fill them all at once before rolling.

Preheat the oil: Ensure the cooking oil is hot before you start frying to save time.

Freeze extras: Make a large batch and freeze the uncooked lumpia for quick meals later.