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 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:
Whymy Lumpia becomes soggy too fast?
Answer: The secretis 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).
What is the the secret to a crispy lumpia?
Answer: 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.
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.
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.
Wrapping: 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.
Deep Frying: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.