Lumpia Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 500 grams ground pork
250 grams shrimp peeled then finely minced
1/4 cup Leaf celery/Chinese celery minced, see note 1
1 small carrots grated and juice squeezed out, see note 2
1/2 cup onion leaves minced
2 cloves garlic grated
1 egg
50 pcs spring roll wrappers defrosted, see note 3
oil for deep frying
Special Lumpia Seasoning
1 tablespoon soy sauce
2 teaspoons Shaoxing wine optional
1 teaspoon salt
1 1/2 teaspoon oyster sauce
1/2 teaspoon sugar
black pepper to taste
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Directions: |
Directions:Combine all seasoning ingredients in a bowl. Stir until sugar and salt is dissolved.
In a large bowl, combine shrimp, pork, egg, garlic, onion, garlic, egg, Chinese celery, and carrots. Pour seasoning and mix all together by hand until well combined. Fry 1 T of the mixture in hot oil. Taste and adjust salt/pepper accordingly.
Spoon about 1 heaping tablespoon of the lumpia mixture and place it on the spring roll wrapper. Gently but tightly wrap then seal with an egg wash or water (see video). Repeat 50 times!
Heat oil in a deep skillet or fryer. Fry 1 piece of lumpia to test out temperature. If it browns too quickly, lower heat to medium. If it doesn't sizzle then it's not hot enough. Fry the spring rolls in batches (DO NOT OVERCROWD) turning once or twice until golden brown and crispy.
Transfer to a cooling rack to keep it crispy. Eat it on its own or serve with sweet chili sauce! |
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Number Of
Servings: |
Number Of
Servings:50 |
Personal
Notes: |
Personal
Notes: Leaf Celery (Chinese Celery) – substitute with regular stalk celery.
Carrots – squeeze out the juice of carrots to prevent burnt holes on the wrapper while frying.
Spring Roll Wrappers – I used a small TYJ spring roll pastry around 5″- 6″. You can find this in the frozen section of most Asian supermarkets.
To retain the lumpia crispiness, let the rolls cool on a wire rack. Make sure they’re arranged a few inches apart and not stack together.
To re-heat without frying, use a mini-over toaster. Set heat to high and heat for 5 to 10 minutes.
To make ahead, place in an airtight container and store in the fridge for 1 to 2 days or freeze for up to 2 weeks!
If making ahead, don’t use water chestnuts or singkamas (jicama) as they have a shorter shelf life even when placed in the freezer. It can make the uncooked lumpia turn bad and rancid in just a few days.
Vegetable variations: water chestnuts, singkamas, bell peppers, and celery.
Nutrition: Per piece of lumpia assuming it absorbs 1 tsp of oil. It is impossible for me to determine exactly how much oil is absorbed during frying. The sauce is not included in the calculation.
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