This is How to make an authentic crispy lumpiang shanghai Filipino Style recipe. Not soggy but crispy for a longer time. How to make Lumpiang Shanghai stay crispy for hours? Find out here in this recipe. ( Recipe updates June 12, 2021)
How to make Lumpiang Shanghai
For the filling:
1 ½ pounds of ground pork
1 whole carrot, finely diced
1 medium onion, finely diced
6 pieces green onions/ scallions, finely sliced
1 egg, beaten
1 teaspoon salt
1 teaspoon black pepper
For Lumpia wrapping:
1 egg white, beaten
1/2 cup flour
1 cup cooking oil, for frying
40 pcs, lumpia wrappers (I prefer the small size wrapper, so you don’t have to slice a long lumpia)
1. Combine ground pork, carrots, onions, green onions, egg, salt and pepper. Mix well, preferably with your hands.
2. Place 1 tablespoonful of filling on one end of a wrapper. Fold the end of the wrapper over the filling tucking in tightly. Continue rolling, folding over both sides, wet the edges with either water or egg whites to seal and prevent lumpias from opening up.
3. Cut the lumpias in half. Dip both ends in flour before frying. This will seal the ends and make it extra crispy (Optional lamang ito if you used a small size wrapper instead of large size). What is the the secret to a crispy lumpia? Is to let the wrapped lumpia dry up a little bit in normal air before frying it (or patuyuin ng slight sa hangin ang mga binalot na lumpia hanggang sa medyo maging firm). It will become very crispy when fried. The reason it becomes soggy is when you deep fry immediately while the wrapper is still moist or your filling is too moistened ( or mamasa-masa).
4. Fry in medium heat, fry it until the wrapper becomes golden brown. (That is why you don’t over fill a wrapper with too much meat- it should be just enough to make sure the filling is well done).
5. Serve with Sweet Chili Sauce or Spicy Vinegar Sauce. Serve it while hot and crispy.
Cooking Tips: 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.
See photos for step by step visualization:
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