Lumpia Shanghai

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a large bowl, combine the ground pork, carrot, yellow onion, garlic, soy sauce, sesame oil, black pepper, and salt.

   Oko 5 min

   Napomena kuhara: Ensure all ingredients are very finely minced for a smooth filling.

2. 2

   Add the beaten egg to the mixture and mix thoroughly until all ingredients are well combined.

   Oko 2 min

   Napomena kuhara: The egg acts as a binder, helping the filling hold its shape.

3. 3

   Prepare your workstation by laying out a lumpia wrapper on a clean, dry surface with one corner pointing towards you.

   Napomena kuhara: Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.

4. 4

   Place about a tablespoon of the meat mixture near the corner closest to you, forming a log shape.

   Napomena kuhara: Do not overfill the wrapper to prevent bursting during frying.

5. 5

   Fold the bottom corner of the wrapper over the filling, then fold in the side corners to create a tight envelope.

6. 6

   Roll the wrapper tightly upwards towards the remaining corner, sealing the edge with a dab of water to secure it.

   Oko 15 min

   Napomena kuhara: A tight roll ensures a crispy lumpia that won't unravel.

7. 7

   Repeat the process with the remaining mixture and wrappers.

8. 8

   In a deep pot or wok, heat the cooking oil over medium-high heat to 350°F (175°C).

   Oko 5 min

   Napomena kuhara: Use a deep-fry thermometer to maintain the correct oil temperature for best results.

9. 9

   Carefully place a few lumpia into the hot oil, making sure not to overcrowd the pot.

   Napomena kuhara: Frying in batches helps maintain oil temperature and ensures even cooking.

10. 10

    Fry the lumpia for 3-5 minutes, turning occasionally, until golden brown and cooked through.

    Oko 5 min

    Napomena kuhara: The internal temperature of the pork should reach 160°F (71°C).

11. 11

    Remove the cooked lumpia from the oil and place them on a wire rack lined with paper towels to drain excess oil.

    Napomena kuhara: Serve immediately with a dipping sauce like sweet chili sauce or vinegar dipping sauce.