What Kind Of Pathetic Lumpia Shanghai Recipe Is This?

Everything you see I owe to spaghetti. — Sophia Loren

What kind of pathetic lumpia Shanghai recipe is this? It’s an insult to Filipino cuisine! The lack of precision and guidance in this recipe is shocking. Let me guide you through creating a proper lumpia Shanghai recipe that will impress anyone who dares to taste it.

Lumpia Shanghai

Ingredients

• 30 to 40 egg roll wrappers (about 8 inches wide), thawed at room temperature
• 1 pound ground pork
• 1/2 pound fresh shrimp, heads and tails removed, chopped
• 2 green onions, thinly sliced, white and green parts separated
• 1 medium white or yellow onion, finely chopped
• 1 cup finely chopped carrots
• 1 large egg
• 1 tablespoon all-purpose flour
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups vegetable oil
• For the egg wash
• 1 large egg
• 1/4 cup water
• For serving
• Sweet-sour sauce (like Mae Ploy brand)
• Steamed rice (optional)

Special Equipment

• Pastry brush
• Deep-fry thermometer (or a candy thermometer)
• Splatter screen

Method

1. Prepare the Wrappers: Thaw the egg roll wrappers at room temperature and cover them with a dry kitchen towel to prevent drying out.
2. Prepare the Filling: In a large mixing bowl, combine the pork, chopped shrimp, whites of the green onions, chopped onion, carrot, egg, flour, soy sauce, rice wine, sesame oil, salt, and pepper. Mix well with clean hands to combine.
3. Begin Assembling the Lumpia: Prepare the egg wash and place one wrapper on a dry surface. Position it like a diamond, with a corner pointing towards you. Place 1 heaping tablespoon of the ground pork mixture horizontally on the center of the wrapper. Brush egg wash on all 4 sides of the wrapper. Fold the wrapper over the filling to form a triangle or half-moon shape. Press the edges down. Fold and tuck in each side on the left and right, and then roll the wrapper away from you, tightly, shaping it thin and long. Seal the edges with egg wash. Repeat with the remaining wrappers and filling.
4. Freeze: Freeze the wrapped lumpia on a baking sheet or in airtight containers for at least 1 hour (or up to 1 day) before deep frying.
5. Prepare to Deep Fry: Heat the vegetable oil to 350°F in a deep wok or heavy skillet. If you don’t have a thermometer, test the oil with a wooden chopstick. If bubbles gather at the bottom, the oil is hot enough.
6. Fry the Lumpia: Gently slide some lumpia into the hot oil, making sure there is enough room for them to move freely. Deep fry a batch of 6 long lumpia (or 12 or more cut lumpia), flipping the pieces using tongs until they are evenly golden brown and the pork filling is cooked completely.
7. Serve: Serve the lumpia when newly deep-fried and still warm and crisp, with sweet-sour sauce for dipping. Optionally, garnish the lumpia platter and sauce with chopped green scallions.

Wine Pairing

Pair this delectable lumpia Shanghai with a glass of Riesling wine. The slight sweetness and acidity of the Riesling will complement the flavors of the lumpia perfectly. I recommend the 2019 Dr. Loosen “Dr. L” Riesling from Germany.

Now, that’s a lumpia Shanghai recipe worth serving at any gathering. Don’t let anyone tell you otherwise!

I hope you enjoy this recipe. Be sure to subscribe for more. If you think there is anything that needs to be corrected or added to this recipe, please feel free to leave a comment, or don’t.