Cherry & Dennis Recipes

Filipino Lumpiang Shanghai

Name: Filipino Lumpiang Shanghai
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 500 g minced pork; 24 piece lumpia wrappers; 100 g carrot; 1 piece onion; 3 clove garlic; 1 piece egg; 1 tbsp light soy sauce; 2 tbsp cornstarch; 2 tbsp water; 1/2 tsp salt; 1/2 tsp Black pepper; 700 ml cooking oil

菲律賓上海炸春卷

Filipino Lumpiang Shanghai finished dish

Total time: 70 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Slim lumpia wrappers enclose seasoned pork, carrot and onion, then fry crisp and golden for a Filipino party classic.

Ingredients

Main ingredients

500 g minced pork
24 piece lumpia wrappers
100 g carrot
1 piece onion
3 clove garlic
1 piece egg

Seasoning

1 tbsp light soy sauce
2 tbsp cornstarch
2 tbsp water
1/2 tsp salt
1/2 tsp Black pepper
700 ml cooking oil

Filipino Lumpiang Shanghai complete ingredient overview

Tools

knife
cutting board
grater
mixing bowl
small bowl
measuring spoons
tablespoon
baking tray
plastic wrap
wok
tongs
metal rack
food thermometer

Steps

Step 1

Prepare the vegetables

Finely grate and chop carrot; mince onion and garlic.

Step 2

Mix the filling

Mix pork, vegetables, egg, soy, salt, pepper and 1 tablespoon cornstarch until tacky.

Step 3

Cook a test patty

Heat 1 teaspoon (5 ml) of the frying oil, pan-fry a teaspoon of filling until fully cooked, taste, and adjust only the remaining raw mixture.

Step 4

Make sealing paste

Stir the remaining tablespoon cornstarch with 2 tablespoons water into a smooth sealing paste.

Step 5

Separate the wrappers

Separate wrappers one at a time and cover with a barely damp clean cloth.

Step 6

Place the filling

Set a wrapper corner toward you and shape 1 tablespoon filling into a slim 12 cm log near the bottom.

Step 7

Roll the lumpia

Fold the bottom over filling, tuck both sides inward and roll into a tight slim cylinder.

Step 8

Seal and repeat

Brush paste on the final corner, seal and place seam-down on a tray; repeat and keep covered until all 24 rolls are completed.

Step 9

Heat the frying oil

Heat the remaining 695 ml frying oil in a wok to 170°C, deep enough for the rolls to float.

Step 10

Fry the first side

Lower the first 7 of the 24 rolls seam-side down and fry about 2 minutes until golden underneath.

Step 11

Turn and finish frying

Turn each of the first 7 and fry 2 to 3 minutes more to 71°C at the centre; repeat steps 10 and 11 with the remaining 17 in batches, allowing a smaller final batch, until all 24 are cooked.