Lumpia Shanghai
- Level: Intermediate
- Yield: About 30 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 372
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 23
- Sodium
- 337
- Total: 1 hr
- Active: 30 min
Ingredients
1 pound medium shrimp, peeled and deveined (about 26 to 30 shrimp)
2 cloves garlic, crushed or pressed
2 green onions, finely chopped
1/4 yellow onion, finely chopped
3 ounces shiitake caps, finely chopped (about 4 caps, stems removed)
4 ounces sliced water chestnuts, finely chopped
8 ounces ground pork
1 teaspoon patis (Filipino fish sauce) or Thai fish sauce
2 teaspoons Japanese soy sauce
1 teaspoon brown sugar
1/2 teaspoon ground white pepper (can substitute black pepper)
30 lumpia wrappers or spring roll pastry wrappers, thawed
1 large egg, beaten
2 quarts neutral frying oil, such as peanut or canola
1/4 cup sweet chile sauce
1 tablespoon cane vinegar or distilled white vinegar
Directions
- Using a small food processor, chop the shrimp to a coarse grind resembling hamburger meat. Remove to a large mixing bowl.
- In the same food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the shrimp. Remove the onion mixture to the mixing bowl with the shrimp. Next pulse the shiitake caps and sliced water chestnuts. Add the pork to the food processor and pulse once more. Add to the mixing bowl.
- Add the fish sauce, soy sauce, brown sugar and white pepper to the mixing bowl. Mix all the ingredients thoroughly, cover with plastic wrap and refrigerate for 30 minutes.
- Carefully peel one lumpia wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about 1 heaping tablespoon of the filling (approximately 1 ounce) and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Fold the edge closest to you past the filling, then using the fingertips, pull and concentrate the filling into a tight rope close to you. Next, roll away from you to form a thin eggroll shape, stopping about 1 1/2 inches from the edge. Fold one end inward and using a brush or fork, apply a minimal amount of beaten egg to the edge and folded-in end as glue. Finish rolling to complete the roll. Place the lumpia seam-side down on a plate while the remainder are formed. You should have approximately 30 rolls.
- Heat 1 inch of the frying oil to 340 to 350 degrees F in a large, heavy-bottomed pot. When the oil is at temperature, fry the lumpia in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a wire rack or paper towels.
- Mix the sweet chile sauce and vinegar and serve with the hot rolls. You can adjust the amount of vinegar to taste.
Cook’s Note
These can be made in a smaller size for appetizers.