Lumpia Shanghai Recipe

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

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

Onion: Provides a depth of flavor and a bit of moisture to the mixture.

Garlic: Enhances the overall taste with its pungent aroma and flavor.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Black pepper: Adds a bit of heat and complexity to the filling.

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

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

When rolling the lumpia, ensure that the wrapper is tightly sealed to prevent the filling from spilling out during frying. Use a small amount of water to moisten the edges of the wrapper before sealing. This will act as a glue, keeping the lumpia intact and ensuring a crisp, even fry.

• 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 to ground pork.

• carrots - Substitute with zucchini: Finely chopped zucchini can add a similar moisture and mild flavor to the filling, making it a good alternative.

• carrots - Substitute with bell peppers: Finely chopped bell peppers can add a sweet and slightly crunchy texture, similar to carrots.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, making them a good substitute.

• onion - Substitute with leeks: Leeks can provide a similar texture and a slightly milder flavor, suitable for those who prefer a less pungent taste.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it should be used in smaller quantities due to its concentrated flavor.

• garlic - Substitute with shallots: Finely minced shallots can provide a mild garlic-like flavor, suitable for those who prefer a less intense garlic taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the filling.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• lumpia wrappers - Substitute with spring roll wrappers: Spring roll wrappers are similar in texture and can be used as a direct substitute for lumpia wrappers.

• lumpia wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free option, though it will result in a different texture.

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

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

• Allow the lumpia to cool completely before storing. This prevents condensation, which can make the wrappers soggy.
• Place the cooled lumpia in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching to avoid sticking together.
• Flash freeze the lumpia by placing the baking sheet in the freezer for about 1-2 hours, or until they are firm.
• Transfer the frozen lumpia to a resealable plastic bag or an airtight container. Label with the date to keep track of freshness.
• Store the lumpia in the freezer for up to 2 months. For best results, use within this timeframe to maintain optimal flavor and texture.
• When ready to cook, do not thaw the lumpia. Fry them directly from the freezer to ensure they remain crispy. Adjust frying time slightly, cooking until golden brown and fully cooked through.
• For leftover cooked lumpia, store them in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to retain crispiness.

• Preheat your oven to 375°F (190°C). Arrange the leftover lumpia on a baking sheet lined with parchment paper. Bake for 10-15 minutes, turning them halfway through, until they are heated through and crispy.

• If you prefer a quicker method, use an air fryer. Set the air fryer to 350°F (175°C) and place the lumpia in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a small amount of oil in a skillet over medium heat. Add the lumpia and cook for 2-3 minutes on each side until they are warmed through and regain their crispiness.

• If you’re in a hurry, the microwave can be used, though it may not retain the crispiness. Place the lumpia on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

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

• Knife: Used to finely chop the carrots and onion, and to mince the garlic.

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

• Tablespoon: Used to measure and place the pork mixture onto the lumpia wrapper.

• Lumpia wrappers: Thin pastry wrappers used to encase the pork mixture.

• Small 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.

• Tongs: Used to turn the lumpia while frying to ensure even cooking.

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

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

Prepare the filling in advance: Mix the ground pork, carrots, onion, garlic, 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 doing it manually.

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 oil while you are rolling the lumpia to ensure it’s ready for frying immediately.

Freeze extras: Make a larger batch and freeze the uncooked lumpia for quick meals in the future.