What is the secret to a crispy lumpiang shanghai? The answer is just really basic. You need to deep fry the lumpia in a very hot oil and adjust heat as necessary so it doesn’t burn.
For the wrapper, check the quality of your wrapper. You can double the wrapper if its too thin (to make it really firm when wrapped). Use of just one wrapper can make it saggy or easy to break.
For the Filling, don’t put too much filling. Placing too much filling may take a lot of time to cook. Thus, it burns the lumpia outside and the filling is still not fully cooked. Once cooked, drain from oil, let it cool. Once cool transfer into a container with cover or less air to maintain crispiness.
Crispy Lumpiang Shanghai
1/4 kg ground pork
1/8 kg shrimp. chopped
1/4 cup finely chopped carrot
1/4 cup finely chopped celery/kinchay-optional
2 cloves garlic, minced
1 egg, slightly beaten
2 tbsp chopped onions
1 tbsp soy sauce
1 tsp sugar
1/2 tsp salt
pinch of ground pepper
Sweet And Sour Sauce:
1 tsp cornstarch
2/3 cup water
1/4 cup sugar
1/4 cup white vinegar
2 tbs fish sauce
few drops of orange food coloring- optional
1. Combine all ingredients for lumpia (spring roll) filling.
2. Wrap in lumpia wrapper in long thin shape.
3. Deep fry in hot oil until golden brown.
Prepare sweet and sour sauce:
4. Combine all ingredients in a sauce pan, whisk until sugar and cornstarch are dissolved. Boil over high heat and reduce to preferred thickness.
5. Serve with spring rolls. Enjoy!
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