“Lumpiang Shanghai is one of the most beloved dishes in Filipino cuisine and a staple at celebrations, family gatherings and holidays. These slender spring rolls are filled with seasoned pork, vegetables and aromatics, then fried until crisp.”

Difficulty

Intermediate

Yield

48 pieces

Ingredients

1 kilogram ground pork1 cup carrots, finely grated1 cup water chestnuts, drained and finely minced1 medium yellow onion, finely minced6 cloves garlic, minced4 green onions, finely sliced2 eggs2 tablespoons soy sauce1 tablespoon oyster sauce1 teaspoon sesame oil1 teaspoon ground black pepper1 tablespoon sugar2 teaspoons salt48 lumpia or spring roll wrappers2 litres canola oil, for frying Banana ketchup, sweet chili sauce or spiced vinegar sawsawan, for serving

Ingredients

2 tablespoons all-purpose flour3 tablespoons water

Equipment

Chef's knifeCutting boardGraterMeasuring cupsMeasuring spoonsBowls, various sizesWhiskSmall frying panBaking sheetsParchment paperClean damp towelDeep fryer or large potSlotted spoonPaper towelThermometerTasting spoonsDish towels

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Finely grate the carrots. Finely mince the water chestnuts, onion and garlic, and thinly slice the green onions.

In a large mixing bowl, combine the ground pork, carrots, water chestnuts, onion, garlic, green onions, eggs, soy sauce, oyster sauce, sesame oil, black pepper, sugar and salt. Mix until the filling is evenly combined and slightly sticky.

Heat a small frying pan over medium heat. Cook a teaspoon-sized piece of filling completely, taste it and adjust the seasoning in the remaining raw mixture as needed.

In a small bowl, whisk together the flour and water to make a smooth sealing paste.

Cut square lumpia wrappers in half diagonally to make 48 triangles. Keep the wrappers beneath a clean, lightly damp towel so they do not dry out.

Place one wrapper on a clean work surface with the long edge closest to you. Spoon approximately 1 heaping tablespoon of filling along the bottom edge, leaving a small border at each side. Shape the filling into a thin, even log.

Fold the two side corners over the filling, then roll the wrapper firmly away from you. Brush the final corner with flour paste and finish rolling to seal. Place seam-side down on a parchment-lined baking sheet and cover lightly. Repeat with the remaining filling and wrappers.

Heat the canola oil in a deep fryer or heavy-bottomed pot to 350°F.

Working in batches, carefully lower the lumpia into the oil. Fry for 4 – 6 minutes, turning occasionally, until crisp, evenly golden and cooked to an internal temperature of 160°F.

Use a spider strainer to transfer the lumpia to a paper towel-lined tray. Allow them to rest for 2 – 3 minutes before serving.

Serve hot with banana ketchup, sweet chili sauce or spiced vinegar sawsawan.

Growing Chefs! Ontario Recipe

Lumpiang Shanghai

Yield: 48 pieces

Difficulty: Intermediate

"Lumpiang Shanghai is one of the most beloved dishes in Filipino cuisine and a staple at celebrations, family gatherings and holidays. These slender spring rolls are filled with seasoned pork, vegetables and aromatics, then fried until crisp."