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 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.
Make sure to drain each lumpia from oil to avoid being soggy, let it cool in normal air without cover so it can breath and keep its wrapper firm for longer. It becomes soggy if you keep it compact in a container with cover while its still hot, it will create moist and thus make each lumpia soggy.
Whymy Lumpia becomes soggy too fast? The secret to make it crispy for a longer time is to let the wrapped lumpia dry up a little bit (in normal air) before frying it (normal air dry, to remove the excess moist.) The wrapper gets firmer when exposed in normal air. Rule of thumb to any crispy frying, is to remove the moist. Thats why in the old days, our grannies would even dry some of our food under the sun. But thanks to technology, we no longer have to do that because we dont want flies and insect touch our food. We have modern ways to remove the moist and make food crispier.
What is the the secret to a crispy lumpia?
After frying the lumpia and draining it thoroughly from oil, the secret is to reheat it in the air fryer (or oven or turbo broiler). The oven can help remove the extra oil, or moist left in your Lumpiang Shanghai. It will turn out super crispy ever. I always reheat my lumpia at 190°C air fryer for about 1minute.
To reheat a slightly soggy lumpia after hours on the table, just reheat it in the oven to bring back its original crisp. I always reheat my lumpia at 190°C air fryer for about 2-3 minutes only. Make sure to be on watch and so not to burn it.
Crispy Lumpiang Shanghai Recipe
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
Set of Lumpia wrapper
For 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
Combine all ingredients for lumpia (spring roll) filling.
Wrap in lumpia wrapper in long thin shape.
Deep fry in hot oil until golden brown. Drain.
Prepare sweet and sour sauce: Combine all ingredients in a sauce pan, whisk until sugar and cornstarch are dissolved. Boil over high heat and reduce to preferred thickness.