Filipino
Lumpiang Shanghai
Slender Filipino spring rolls filled with seasoned pork, shrimp, vegetables, and aromatics, then fried crisp.
8 servings · 50 minutes prep · 25 minutes cook
Ingredients
Ingredients
- 1 pound ground pork, 80 to 85 percent lean
- 4 ounces peeled raw shrimp, finely chopped
- 1/2 cup peeled jicama, finely minced and squeezed dry
- 1/2 cup carrot, finely minced
- 1/3 cup yellow onion, finely minced
- 3 scallions, finely sliced
- 4 garlic cloves, finely grated
- 1 large egg
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon finely ground black pepper
- 1/2 teaspoon Diamond Crystal kosher salt
- 30 square lumpia wrappers, thawed
- 2 tablespoons all-purpose flour mixed with 3 tablespoons water
- 2 quarts avocado oil, for frying
Directions
Mix the Filling
- Combine the pork, shrimp, jicama, carrot, onion, scallions, garlic, egg, soy sauce, fish sauce, sugar, pepper, and salt. Mix firmly in one direction for 2 minutes until tacky. Fry a teaspoon of filling, taste, and correct the seasoning. Cover and refrigerate for 30 minutes.
Roll the Lumpia
- Keep the wrappers covered with a barely damp towel. Place one wrapper as a diamond. Form 2 tablespoons filling into a tight 5-inch log across the lower third, leaving a 1-inch border. Fold the bottom over tightly, fold in both sides, and roll into a slender cylinder; seal the point with flour paste. Repeat without overfilling.
Fry and Serve
- Heat 2 inches of avocado oil in a heavy pot to 350°F. Cut each roll crosswise into two pieces immediately before frying, if appetizer-size rolls are desired.
- Fry in batches without crowding for 4 to 5 minutes, turning often and maintaining 335°F to 350°F, until blistered, deep golden, and 160°F at the center. Drain upright on a wire rack; return the oil to 350°F between batches.
- Rest for 2 minutes and serve hot while the wrappers are shatter-crisp.
