This is How to make an authentic crispy lumpiang shanghai Filipino Style recipe. Not soggy but crispy for a longer time, also good for caterers and restaurant owners. (Last update August 4, 2022)
Lumpiang Shanghai 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.
FAQ ABOUT LUMPIANG SHANGHAI:
- Why my Lumpia becomes soggy too fast?The SECRET OF A LONGER CRISPY LUMPIA is to let the wrapped lumpia dry up a little bit (in normal air) before frying it (patuyuin ng slight sa hangin ang mga binalot na lumpia hanggang sa medyo maging firm or manigas). The reason it becomes soggy is when you deep fry immediately while the wrapper is still moist or your filling is too moistened (mamasa-masa). Always remember when frying, the more dryer the one you’re trying to fry..the more it will become crispier when fried.
- How to make Lumpiang Shanghai Super Crispy? After frying the Lumpia and draining it thoroughly from oil, let it cool first then bake it in air fryer/oven for a few minutes. The secret is to re-cook it in the air fryer (or oven or turbo broiler). The oven/air fryer can help totally remove the excess oil, or last drop of 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 1 minute or so. Remember, re-cook it in the oven after frying. It wont be delicious if you just bake the Shanghai and not fry. Deep fry and bake it in the Air fryer (because the air circulation in the Air Fryer type of oven will easily remove any excess fat in the outside.)
- Reheat a slightly soggy lumpia after hours on the table, just reheat it in the oven to bring back its original crisp. Yes! It will go back to the same fresh crispness. Thank me later. I always reheat my lumpia at 190°C air fryer for about 2-3 minutes only. But just make sure to be on watch and so not to burn it.
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)
- Combine ground pork, carrots, onions, green onions, egg, salt and pepper. Mix well, preferably with your hands.
- 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.
- 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.
- Fry them in medium heat, fry it until the wrapper becomes golden brown. Drain it well in paper towels to remove oil and let it dry up in air.
- Let it cool, then you can reheat the lumpiang shanghai in the air fryer or any oven at 190°C for about a minute or two. Result: crispy and crunchy lumpia ever!
- Serve with Sweet Chili Sauce or Spicy Vinegar Sauce. Serve it while hot and crispy.
See photos for step by step visualization:
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