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.

Onions: Enhances the overall flavor with a mild, aromatic taste.

Green onions: Adds a fresh, slightly peppery flavor to the mix.

Soy sauce: Provides a salty and umami taste that complements the pork.

Salt: Enhances the flavors of all the ingredients.

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

Spring roll wrappers: The essential outer layer that becomes crispy when fried.

Oil for frying: Used to fry the lumpia until golden brown and crispy.

To ensure your lumpia are perfectly crispy, make sure the oil is at the right temperature before frying. You can test this by dipping a small piece of spring roll wrapper into the oil. If it sizzles immediately, the oil is ready. Frying at the correct temperature will prevent the lumpia from absorbing too much oil and becoming greasy.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and still provides a similar texture and flavor profile.

• carrots - Substitute with jicama: Jicama adds a similar crunch and mild sweetness to the filling.

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

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used in the same quantity.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor to soy sauce.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• ground black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can be used to maintain the spiciness.

• spring roll wrappers - Substitute with rice paper: Rice paper can be used as an alternative wrapper, especially if you want a gluten-free option.

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

• Allow the lumpia to cool completely after frying. This prevents condensation, which can make the spring roll wrappers soggy.
• Place the cooled lumpia in a single layer on a baking sheet lined with parchment paper. Ensure they do not touch each other to avoid sticking.
• Flash freeze the lumpia for about 1-2 hours, or until they are firm. This step helps maintain their shape and prevents 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 for easy tracking.
• Store the lumpia in the freezer for up to 2 months. For best results, consume within this period to enjoy optimal flavor and texture.
• When ready to cook, do not thaw the lumpia. Fry them directly from the freezer in hot oil at medium heat. This ensures they remain crispy and prevents the filling from becoming mushy.
• Fry the frozen lumpia for 4-6 minutes or until golden brown and crispy. Adjust the cooking time as needed based on the size and thickness of the rolls.
• Drain the fried lumpia on paper towels to remove excess oil before serving. Enjoy them hot with your favorite dipping sauce.

• 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 10-12 minutes, flipping halfway through, until they are heated through and crispy.

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

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

• Microwave Method: Place the lumpia on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Heat on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as others.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the lumpia on the toaster oven tray. Heat for about 8-10 minutes, flipping halfway through, until they are hot and crispy.

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

• Measuring cups: Used to measure out the carrots, onions, and green onions accurately.

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

• Spring roll wrappers: Thin sheets used to wrap the lumpia filling.

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

• Frying pan: A pan used to heat the oil and fry the lumpia.

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

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

• Knife: Used to finely chop the carrots, onions, and green onions.

• Cutting board: A surface used for chopping the vegetables.

Prepare the filling: Mix the ground pork, carrots, onions, and seasonings the night before to save time on the day of cooking.

Pre-cut vegetables: Use pre-chopped carrots and onions from the store to reduce prep time.

Assembly line: Set up an assembly line with spring roll wrappers, filling, and water to streamline the rolling process.

Batch frying: Fry multiple lumpia at once to save time, ensuring they have enough space to cook evenly.

Freezing option: Make a large batch and freeze uncooked lumpia for quick frying later.