Lumpiang shanghai with Bacon Bits (Pork Spring Rolls) is a common dish to any Filipino gathering. It is a favorite Filipino finger food or appetizer for most locals here in the Philippines.
There are many variance nowadays for these Lumpiang shanghai fillings: Cheesy lumpiang shanghai, Chicken lumpiang shanghai, tuna lumpiang shanghai, longganisang lumpiang shanghai, meatless tofu lumpiang shanghai for the vegetarians, seafood lumpiang shanghai like crab or fish meat. Sky is the limit to what is available in your pantry!
Most people’s failure in cooking lumpiang shanghai is when the rolls becomes saggy after a few hours of cooking.
What is the best kitchen tip to make it crispy for a longer time. Anu nga ba ang dapat gawin upang maging crispy ang shanghai at hindi mangulubot ang balat? Ive gathered some important tips from the expert moms on how to cook crispy lumpiang shanghai for a longer time span.
Lumpiang Shanghai Tips:
*Freeze your wrapped lumpiang shanghai for 5 mins inside the freezer to make the wrapper firm. Normaly, it takes some time to wrap it individually. The longer it sits at normal temperature while you are doing the wrapping process makes the other wrapped rolls already saggy just even before you fry it. So let it chill inside the fridge while you are wrapping the other rolls.
*Add 1 teaspoon of vinegar to the cooking oil just before you turn on the heat in your deep fryer. Use low heat only. (Do not add the vinegar when the oil is already hot or it will splatter everywhere). Don’t worry, it wont turn sour because it will evaporate and you only need to put very little amount.
*Make sure to drain the rolls using a strainer and let it stand so excess oil drips down.
*Do not cover your serving plate right away and just let it cool gradually.
*Do not over crowd the pan and arrange it with enough space to breath.
*Don’t forget the sweet chili sauce on side too.
Oh it’s so yummmmeee..😋 Come on and let’s start frying some big batch. Happy cooking!
LUMPIANG SHANGHAI WITH BACON BITS
1 kilo ground pork
1 pack bacon (250 grams), chopped into bits
¼ kilo medium sized shrimps, minced
2 medium size singkamas, grated
2 medium sized onion, minced
6 cloves garlic, peeled, minced
1 large carrot, skinned, grated
1 small bundle parsley, trimmed, minced
5 eggs, beaten
¼ cup soy sauce
1 tbsp worcestershire sauce (optional)
salt and pepper
Prepare the Filling
In a large mixing bowl, combine all ingredients thoroughly (except for lumpia wrappers and oil). Season with salt and pepper to taste.
Prepare a wide plate and a small bowl of water for sealing each wrapped lumpia.
On a plate, place 1 wrapper and spread it out. Add about 2 tablespoon of filling on one side of wrapper, roll and wrap it tightly. Seal each wrapped lumpia by lightly dabbing water on wrapper edge. Repeat the same procedure until all lumpia wrappers are used up.
In a deep pan, heat enough oil over medium to low heat. Deep fry lumpia for about 3 to 4 minutes or until it turns to golden brown. Drain from oil and transfer to a plate lined with paper towels to absorb excess oil.
Serve with sweet chili sauce on the side. Enjoy!
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