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 depth of flavor and aromatic quality.

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

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

Salt: Enhances the natural flavors of the ingredients.

Ground black pepper: Adds a hint of spice and warmth.

Lumpia wrappers: Thin, delicate wrappers that encase the filling, becoming crispy when fried.

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

When preparing lumpia wrappers, ensure they are at room temperature to prevent tearing. To achieve a tight roll, place the filling near one edge of the wrapper, fold the sides inward, and roll away from you, applying gentle pressure. Seal the edge with a dab of water to keep the lumpia intact 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 and crunchy element similar to carrots.

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

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

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to impart a similar flavor.

• garlic - Substitute with shallots: Shallots can also add 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 provide a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for table salt, offering a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity for a similar effect.

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

• ground black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but in smaller quantities.

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

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

• cooking oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that works well for frying.

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

• Allow the freshly fried lumpia to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cooled lumpia in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3 days.

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

• Once the lumpia are frozen solid, transfer them to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• When ready to cook, there's no need to thaw the frozen lumpia. Fry them directly from the freezer. Just add an extra 1-2 minutes to the frying time to ensure they are cooked through.

• For reheating cooked lumpia, preheat your oven to 375°F (190°C). Place the lumpia on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• Alternatively, you can reheat in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Avoid microwaving lumpia as it can make them lose their crispiness and become soggy.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover lumpia on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, turning them halfway through to ensure they reheat evenly and regain their crispy texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the lumpia in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating and crispiness.

• Stovetop Method: Heat a small amount of cooking oil in a skillet over medium heat. Add the lumpia and cook for about 2-3 minutes on each side, or until they are heated through and crispy.

• Microwave Method: While not ideal for maintaining crispiness, you can reheat lumpia in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking to ensure they are heated through. For a crispier finish, you can follow up with a quick pan-fry or use the oven method for a few minutes.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the lumpia on the toaster oven tray and bake for about 10 minutes, turning them halfway through to ensure they are evenly reheated and crispy.

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

• Knife: A sharp tool used to finely chop the carrots and onion, and to mince the garlic.

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

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

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

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

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

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

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

• Plate: A dish used 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 the night before to save time on the day of cooking.

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

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