AppetizerSnackSide Dish

Lumpia Shanghai

Name: Lumpia Shanghai
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 racions
Cuisine: filipino
Ingredients: 450 g ground pork lean; 0,5 tassa carrot finely minced; 0,5 tassa yellow onion finely minced; 2 gra garlic minced; 2 cs soy sauce; 1 ct sesame oil; 0,5 ct black pepper freshly ground; 0,25 ct salt; 1 u egg beaten; 25 u lumpia wrapper 25-30 count, 6.5 inch square; 4 tassa cooking oil for deep frying

These crispy Filipino spring rolls are filled with a savory mixture of ground pork and finely diced vegetables, then deep-fried to golden perfection. They are a popular appetizer, perfect for sharing at any gathering.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana
Per ració: 901 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

450 gground pork, lean
0,5 tassacarrot, finely minced
0,5 tassayellow onion, finely minced
2 gragarlic, minced
2 cssoy sauce
1 ctsesame oil
0,5 ctblack pepper, freshly ground
0,25 ctsalt
1 uegg, beaten
25 ulumpia wrapper, 25-30 count, 6.5 inch square
4 tassacooking oil, for deep frying

Estris

tongs · deep-fry thermometer · deep pot · paper towels · wok · large bowl · wire rack · cutting board · knife

Elaboració

Pas a pas

1
In a large bowl, combine the ground pork, carrot, yellow onion, garlic, soy sauce, sesame oil, black pepper, and salt.
Uns 5 min
Nota de cuina: Ensure all ingredients are very finely minced for a smooth filling.
2
Add the beaten egg to the mixture and mix thoroughly until all ingredients are well combined.
Uns 2 min
Nota de cuina: The egg acts as a binder, helping the filling hold its shape.
3
Prepare your workstation by laying out a lumpia wrapper on a clean, dry surface with one corner pointing towards you.
Nota de cuina: Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.
4
Place about a tablespoon of the meat mixture near the corner closest to you, forming a log shape.
Nota de cuina: Do not overfill the wrapper to prevent bursting during frying.
5
Fold the bottom corner of the wrapper over the filling, then fold in the side corners to create a tight envelope.
6
Roll the wrapper tightly upwards towards the remaining corner, sealing the edge with a dab of water to secure it.
Uns 15 min
Nota de cuina: A tight roll ensures a crispy lumpia that won't unravel.
7
Repeat the process with the remaining mixture and wrappers.
8
In a deep pot or wok, heat the cooking oil over medium-high heat to 350°F (175°C).
Uns 5 min
Nota de cuina: Use a deep-fry thermometer to maintain the correct oil temperature for best results.
9
Carefully place a few lumpia into the hot oil, making sure not to overcrowd the pot.
Nota de cuina: Frying in batches helps maintain oil temperature and ensures even cooking.
10
Fry the lumpia for 3-5 minutes, turning occasionally, until golden brown and cooked through.
Uns 5 min
Nota de cuina: The internal temperature of the pork should reach 160°F (71°C).
11
Remove the cooked lumpia from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Nota de cuina: Serve immediately with a dipping sauce like sweet chili sauce or vinegar dipping sauce.

Per ració

Nutrició

48%Puntuació

Calories: 900,6kcal
Proteïnes: 30g
Hidrats de carboni: 67,3g
Greixos: 56,2g
Fibra: 3,6g
Sucre: 3,9g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover cooked lumpia in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat in an oven or air fryer at 350°F (175°C) until crispy and heated through.