Lumpiang Shanghai with Seasoned Vinegar
By Lan LamPublished on September 27, 2021
Time
1½ hours
Yield
Serves 6 to 8 as an appetizer (makes 18 to 20)
Ingredients
Dipping Sauce
⅔ cup sukang maasim 1 tablespoon soy sauce 1½ teaspoons pepper 1 teaspoon sugar 1 garlic clove, mincedPinch table saltLumpia
½ cup chopped onion ⅓ cup chopped carrot ⅓ cup chopped celery 4 garlic cloves, peeled1 (½-inch) piece ginger, peeled1 large egg 1 pound ground pork 1 tablespoon soy sauce 1 teaspoon pepper ¼ teaspoon table salt 18–20 (8-inch) square lumpia wrappers or spring roll wrappers 1½ quarts vegetable oil for fryingBefore You Begin
Use a Dutch oven that holds 6 quarts or more. You can substitute distilled white vinegar for the sukang maasim. Look for spring roll wrappers or lumpia wrappers in the frozen foods section of an Asian market. Crisp leftover lumpia by baking them in a 425-degree oven for 8 to 10 minutes. When removed from the oven, the rolls will be soft; they will crisp as they cool. Serve warm or at room temperature. Instead of the dipping sauce, you can serve the lumpia with a store-bought sweet chili sauce or banana ketchup.
Instructions
- Stir all ingredients together in bowl. Let stand at room temperature for at least 30 minutes to let flavors meld or refrigerate for up to 4 days.
- Process onion, carrot, celery, garlic, and ginger in food processor until finely chopped, scraping down sides of bowl as needed, about 20 seconds. Beat egg in small bowl until homogeneous. Add 2 tablespoons beaten egg to food processor, reserving remainder. Add pork, soy sauce, pepper, and salt and process until combined, scraping down sides of bowl as needed, 10 to 15 seconds. Transfer mixture to large heavy-duty zipper-lock bag and snip 1 corner to create 1-inch opening. Peel wrappers apart to separate; stack neatly and cover with very lightly dampened dish towel.
- Place 1 wrapper on counter so 1 corner points to edge of counter. Pipe 5 by ¾-inch strip of filling parallel to counter, just below center of wrapper. Using pastry brush, apply light layer of egg wash onto upper 1½ inches of top corner of wrapper, making sure to brush all the way to edges. Fold bottom corner of wrapper over filling and press gently along length of filling to remove air pockets. Fold side corners over to enclose filling snugly and gently roll to form tight cylinder. Transfer, egg-washed corner down, to rimmed baking sheet or large platter. (Do not stack.) Wipe any excess egg from counter and repeat with remaining wrappers and filling, filling two at a time if you feel comfortable with it. (Lumpia can be refrigerated in single layer in airtight container for up to 24 hours. Alternatively, freeze in single layer and then stack in airtight container and freeze for up to 1 month. Do not thaw before frying.)
- Heat oil in Dutch oven over medium heat to 350 degrees. Set wire rack in rimmed baking sheet. Line rack with paper towels. Using tongs, transfer 6 lumpia to oil and fry, adjusting burner, if necessary, to maintain oil temperature of 340 to 360 degrees, until lumpia are golden brown, 5 to 7 minutes (frozen lumpia will take 1 to 2 minutes longer). Transfer to prepared rack. Repeat with remaining lumpia in 2 batches. Let cool for at least 5 minutes before serving with dipping sauce.
for the dipping sauce
for the lumpia
Time
1½ hoursYield
Serves 6 to 8 as an appetizer (makes 18 to 20)Ingredients
Dipping Sauce
Lumpia
Test Kitchen Techniques
Ingredients
Dipping Sauce
Lumpia
Test Kitchen Techniques
Ingredients
Dipping Sauce
Lumpia
Test Kitchen Techniques
Why This Recipe Works
Our lumpiang Shanghai feature a savory pork and vegetable filling flavored with soy sauce, pepper, garlic, and ginger. We pulsed the vegetables and aromatics in a food processor until they were finely chopped before pulsing in the pork along with 2 tablespoons of beaten egg. The vegetable juices freed by the whirring blades of the processor, along with the egg, moistened and softened the filling, making it easy to pipe into neat strips on the wrappers. We rolled up the filling carefully, making sure to work out any air pockets. This prevented the lumpia from floating as they cooked, which can cause them to cook and crisp unevenly. We sealed the lumpia with beaten egg and then fried them in 350-degree oil until their exteriors were golden brown and crisp. We paired the rolls with white cane vinegar seasoned with garlic, pepper, and soy sauce.
Want more? Read the whole storyBefore You Begin
Use a Dutch oven that holds 6 quarts or more. You can substitute distilled white vinegar for the sukang maasim. Look for spring roll wrappers or lumpia wrappers in the frozen foods section of an Asian market. Crisp leftover lumpia by baking them in a 425-degree oven for 8 to 10 minutes. When removed from the oven, the rolls will be soft; they will crisp as they cool. Serve warm or at room temperature. Instead of the dipping sauce, you can serve the lumpia with a store-bought sweet chili sauce or banana ketchup.
Instructions
- Stir all ingredients together in bowl. Let stand at room temperature for at least 30 minutes to let flavors meld or refrigerate for up to 4 days.
- Process onion, carrot, celery, garlic, and ginger in food processor until finely chopped, scraping down sides of bowl as needed, about 20 seconds. Beat egg in small bowl until homogeneous. Add 2 tablespoons beaten egg to food processor, reserving remainder. Add pork, soy sauce, pepper, and salt and process until combined, scraping down sides of bowl as needed, 10 to 15 seconds. Transfer mixture to large heavy-duty zipper-lock bag and snip 1 corner to create 1-inch opening. Peel wrappers apart to separate; stack neatly and cover with very lightly dampened dish towel.
- Place 1 wrapper on counter so 1 corner points to edge of counter. Pipe 5 by ¾-inch strip of filling parallel to counter, just below center of wrapper. Using pastry brush, apply light layer of egg wash onto upper 1½ inches of top corner of wrapper, making sure to brush all the way to edges. Fold bottom corner of wrapper over filling and press gently along length of filling to remove air pockets. Fold side corners over to enclose filling snugly and gently roll to form tight cylinder. Transfer, egg-washed corner down, to rimmed baking sheet or large platter. (Do not stack.) Wipe any excess egg from counter and repeat with remaining wrappers and filling, filling two at a time if you feel comfortable with it. (Lumpia can be refrigerated in single layer in airtight container for up to 24 hours. Alternatively, freeze in single layer and then stack in airtight container and freeze for up to 1 month. Do not thaw before frying.)
- Heat oil in Dutch oven over medium heat to 350 degrees. Set wire rack in rimmed baking sheet. Line rack with paper towels. Using tongs, transfer 6 lumpia to oil and fry, adjusting burner, if necessary, to maintain oil temperature of 340 to 360 degrees, until lumpia are golden brown, 5 to 7 minutes (frozen lumpia will take 1 to 2 minutes longer). Transfer to prepared rack. Repeat with remaining lumpia in 2 batches. Let cool for at least 5 minutes before serving with dipping sauce.
for the dipping sauce
for the lumpia
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