Lumpia Shanghai Recipe

Ground pork: The main protein component, providing a rich and savory base for the filling.

Carrots: Finely chopped to add a subtle sweetness and a bit of crunch to the mixture.

Onion: Adds a sharp, aromatic flavor that complements the pork.

Green onions: Provides a mild, fresh taste and a pop of color.

Garlic: Minced to infuse the filling with a robust, savory depth.

Soy sauce: Adds a salty, umami richness to the mixture.

Salt: Enhances the overall flavor of the filling.

Ground black pepper: Adds a hint of spice and warmth.

Lumpia wrappers: Thin, delicate wrappers that encase the filling and become crispy when fried.

Oil: Used for frying the lumpia to a golden brown perfection.

When preparing lumpia wrappers, ensure they are at room temperature to prevent tearing. To achieve a uniform and tight roll, place the filling near one corner of the wrapper, fold the corner over the filling, then fold in the sides before rolling up tightly. Use a dab of water to seal the edge securely. This technique helps maintain the shape and prevents the lumpia from unraveling during frying.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and still provides a similar texture and flavor profile.

• ground pork - Substitute with ground turkey: Ground turkey is another lean alternative that works well in lumpia, offering a slightly different but still delicious taste.

• carrots - Substitute with jicama: Jicama provides a similar crunch and mild sweetness, making it a good alternative to carrots.

• carrots - Substitute with bell peppers: Finely chopped bell peppers add a different flavor but maintain the crunch and color.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and can be used as a milder alternative.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used in place of green onions.

• green onions - Substitute with scallions: Scallions are essentially the same as green onions and can be used interchangeably.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though the flavor will be less intense.

• garlic - Substitute with shallots: Shallots can add a similar aromatic quality, though the flavor will be slightly different.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, making it a good soy-free option.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt.

• salt - Substitute with kosher salt: Kosher salt is another alternative that can be used in the same quantity.

• ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, so use sparingly.

• lumpia wrappers - Substitute with spring roll wrappers: Spring roll wrappers are similar in texture and can be used as a direct substitute.

• lumpia wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free option, though the texture will be different.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• oil for frying - Substitute with vegetable oil: Vegetable oil is another neutral oil with a high smoke point, ideal for frying.

• Allow the freshly cooked lumpia to cool completely before storing. This prevents condensation, which can make the wrappers soggy.
• Line an airtight container with parchment paper or wax paper. Place the lumpia in a single layer, ensuring they do not touch each other to avoid sticking.
• If you need to stack multiple layers, place another sheet of parchment paper between each layer.
• Seal the container tightly and store in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
• For freezing, arrange the uncooked lumpia on a baking sheet lined with parchment paper, ensuring they do not touch each other.
• Place the baking sheet in the freezer for about 1-2 hours, or until the lumpia are firm. This prevents them from sticking together.
• Transfer the frozen lumpia to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.
• When ready to cook, fry the frozen lumpia directly in hot oil without thawing. Adjust the cooking time to ensure they are cooked through, approximately 5-7 minutes per side.
• Always check the internal temperature of the lumpia to ensure the ground pork is fully cooked, reaching at least 160°F (71°C).

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover lumpia on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the lumpia in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method: Heat a small amount of oil in a skillet over medium heat. Add the lumpia and cook for about 3-5 minutes on each side, or until they are heated through and crispy.

• Microwave Method: Place the lumpia on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the lumpia on the toaster oven tray. Heat for about 10 minutes, flipping halfway through, until they are warmed through and crispy.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Knife: Essential for finely chopping the carrots, onion, and green onions.

• Cutting board: Provides a stable surface for chopping vegetables.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Tablespoon: Used to measure and place the pork mixture onto the lumpia wrappers.

• Lumpia wrappers: Thin sheets used to wrap the pork mixture before frying.

• Small bowl: Holds water for sealing the edges of the lumpia wrappers.

• Frying pan: Used to heat the oil and fry the lumpia until golden brown.

• Tongs: Handy for turning the lumpia while frying to ensure even cooking.

• Paper towels: Used to drain excess oil from the fried lumpia.

• Plate: Holds the lumpia after frying, ready for serving.

Prepare the filling in advance: Mix the ground pork, carrots, onion, green onions, garlic, soy sauce, salt, and pepper the night before to save time on the day of cooking.

Use a food processor: Finely chop the carrots and onion quickly by using a food processor instead of chopping by hand.

Batch assembly: Lay out multiple lumpia wrappers and place the filling on each one before rolling them all at once to streamline the process.

Preheat the oil: Start heating the oil while you are assembling the lumpia to ensure it’s ready for frying immediately.