Lumpia Shanghai Recipe

Ground pork: The main protein in the filling, 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 aromatic and pungent qualities.

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

Salt: Enhances the flavors of all the ingredients.

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

Lumpia wrappers: Thin, crepe-like wrappers that encase the filling and become crispy when fried.

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

When preparing lumpia wrappers, keep them covered with a damp cloth to prevent them from drying out and becoming brittle. This will make them easier to handle and roll, ensuring a tight seal around the filling.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and absorbs flavors well, making it a suitable substitute for ground pork.

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

• carrots - Substitute with zucchini: Finely chopped zucchini can add moisture and a subtle flavor, similar to carrots.

• 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, making them a good substitute for onions.

• onion - Substitute with leeks: Leeks offer a milder onion flavor and can be finely chopped to match the texture of onions.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh aroma of minced garlic.

• garlic - Substitute with shallots: Shallots can add 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 offer a slightly sweeter and less salty flavor, making them a good soy sauce substitute.

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

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

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor, so use it sparingly as a substitute for black pepper.

• 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 have a different texture when fried.

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

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

• Allow the freshly cooked lumpia to cool completely at room temperature. This prevents condensation, which can make the wrappers soggy.

• Once cooled, arrange the lumpia in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other to avoid sticking.

• Place the baking sheet in the freezer for about 1-2 hours, or until the lumpia are frozen solid. This step is crucial for maintaining their shape and preventing them from sticking together.

• Transfer the frozen lumpia to a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.

• When ready to cook, there's no need to thaw. Simply heat the oil in a frying pan over medium heat and fry the frozen lumpia directly. Fry until golden brown, which may take a few minutes longer than fresh lumpia.

• For storing in the refrigerator, place the cooled lumpia in an airtight container lined with paper towels to absorb any excess oil. They can be stored for up to 2-3 days.

• Reheat refrigerated lumpia in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Avoid using a microwave as it can make the wrappers chewy.

• Preheat your oven to 375°F (190°C). Arrange the lumpia on a baking sheet lined with parchment paper. Bake for 10-15 minutes, turning halfway through, until they are crispy and heated through.
• Heat a skillet over medium heat and add a small amount of oil. Place the lumpia in the skillet and cook for 2-3 minutes on each side until they are warmed through and crispy.
• Use an air fryer set to 350°F (175°C). Place the lumpia in a single layer in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• Microwave the lumpia on a microwave-safe plate covered with a damp paper towel. Heat on high for 1-2 minutes, though this method may result in a less crispy texture.
• For a quick stovetop method, heat a small amount of oil in a non-stick pan over medium heat. Add the lumpia and cover the pan with a lid. Cook for 3-4 minutes, turning occasionally, until they are heated through and crispy.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

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

• Cutting board: Provides a safe and sturdy surface for chopping vegetables and mincing garlic.

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

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

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

• Frying pan: A large pan used for frying the lumpia until they are golden brown.

• Tongs: Useful for turning the lumpia in the frying pan to ensure even cooking.

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

• Plate: A surface to place the lumpia after frying and draining.

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

Use a food processor: Finely chop the carrots and onion using a food processor to speed up prep time.

Batch fry: Fry multiple lumpia at once to reduce overall cooking time.

Pre-cut wrappers: Pre-cut and separate the lumpia wrappers before starting to wrap to streamline the process.

Freeze extras: Make a large batch and freeze the extra lumpia for quick future meals.