Lumpia Shanghai

备料

配料

做法

分步操作

1. 1

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

   约 5分钟

   烹饪提示： 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.

   约 2分钟

   烹饪提示： 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.

   烹饪提示： 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.

   烹饪提示： 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.

   约 15分钟

   烹饪提示： 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).

   约 5分钟

   烹饪提示： 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.

   烹饪提示： 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.

    约 5分钟

    烹饪提示： 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.

    烹饪提示： Serve immediately with a dipping sauce like sweet chili sauce or vinegar dipping sauce.