Lumpia is a popular dish in the Philippines, often described as a type of spring roll. It is a delicious and versatile snack or appetizer that can be enjoyed on its own or served as part of a meal. Lumpia can come in various forms and flavors, but the most common types are lumpiang Shanghai and lumpiang togue. Here’s a recipe for lumpiang Shanghai, one of the most popular types of lumpia in the Philippines:
Ingredients:
– 1 pound ground pork
– 1 small onion, minced
– 2 cloves garlic, minced
– 1 carrot, finely grated
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce
– Salt and pepper to taste
– Lumpia wrappers (spring roll wrappers)
– Cooking oil for frying
Preparation:
- In a mixing bowl, combine the ground pork, minced onion, minced garlic, grated carrot, soy sauce, oyster sauce, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- Take a lumpia wrapper and place about 1 to 2 tablespoons of the pork mixture in the center of the wrapper.
- Fold the bottom part of the wrapper over the filling, tucking it tightly. Fold the sides of the wrapper toward the center, and then roll it up tightly, resembling a cigar shape. Seal the edge with a little water to secure the lumpia.
- Repeat the process until all the filling is used up or you have made the desired number of lumpiang Shanghai.
- Heat cooking oil in a deep pan or pot for frying. Make sure there is enough oil to submerge the lumpia.
- Once the oil is hot, carefully add the lumpia in batches, frying them until they turn golden brown and crispy. This usually takes about 3 to 5 minutes per batch.
- Remove the cooked lumpia from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the lumpiang Shanghai while hot with your preferred dipping sauce, such as sweet and sour sauce or banana ketchup.
- Note: If you prefer a healthier option, you can also bake the lumpia in the oven at 400°F (200°C) until crispy, typically for about 20 to 25 minutes, flipping them halfway through.
- Enjoy your homemade lumpiang Shanghai!