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Lumpiang Shanghai with Seasoned Vinegar

Ingredients

Dipping Sauce
Sukang Maasim
 0.6667 cup Sukang Maasim
Soy Sauce
 1 tablespoon Soy Sauce
Pepper
 1.5 teaspoons Pepper
Sugar
 1 teaspoon Sugar
Garlic Clove
 1 Garlic Clove
minced
Table Salt
 Table Salt
Pinch
Lumpia
Onion
 0.5 cup Onion
Carrot
 0.3333 cup Carrot
Celery
 0.3333 cup Celery
Garlic Clove
 4 Garlic Clove
peeled
Ginger
 1 piece 0.5-inch Ginger
peeled
Egg
 1 large Egg
Ground Pork
 1 pound Ground Pork
Soy Sauce
 1 tablespoon Soy Sauce
Pepper
 1 teaspoon Pepper
Table Salt
 0.25 teaspoon Table Salt
Spring Roll Wrapper
 18 - 20 8-inch Spring Roll Wrapper
Vegetable Oil
 1.5 quarts Vegetable Oil
for frying

Lumpiang Shanghai with Seasoned Vinegar

Lan Lam (Lan Lam)

ServesTotalShares
890 min1

Culture and cuisine are wrapped up in the making and sharing of the Philippines’ crispy egg rolls. Our lumpiang Shanghai feature a savory pork and vegetable filling flavored with soy sauce, pepper, garlic, and ginger. We pulsed the vegetables and aromatics in a food processor until they were finely chopped before pulsing in the pork along with 2 tablespoons of beaten egg. The vegetable juices freed by the whirring blades of the processor, along with the egg, moistened and softened the filling, making it easy to pipe into neat strips on the wrappers. We rolled up the filling carefully, making sure to work out any air pockets. This prevented the lumpia from floating as they cooked, which can cause them to cook and crisp unevenly. We sealed the lumpia with beaten egg and then fried them in 350-degree oil until their exteriors were golden brown and crisp. We paired the rolls with white cane vinegar seasoned with garlic, pepper, and soy sauce.

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Instructions

Note: Use a Dutch oven that holds 6 quarts or more. You can substitute distilled white vinegar for the sukang maasim. Look for spring roll wrappers or lumpia wrappers in the frozen foods section of an Asian market. Crisp leftover lumpia by baking them in a 425-degree oven for 8 to 10 minutes. When removed from the oven, the rolls will be soft; they will crisp as they cool. Serve warm or at room temperature. Instead of the dipping sauce, you can serve the lumpia with a store-bought sweet chili sauce or banana ketchup.
  • 0.6667 cup Sukang Maasim
  • 18 - 20 8-inch Spring Roll Wrapper
FOR THE DIPPING SAUCE: Stir all ingredients together in bowl. Let stand at room temperature for at least 30 minutes to let flavors meld or refrigerate for up to 4 days.
FOR THE LUMPIA: Process onion, carrot, celery, garlic, and ginger in food processor until finely chopped, scraping down sides of bowl as needed, about 20 seconds. Beat egg in small bowl until homogeneous. Add 2 tablespoons beaten egg to food processor, reserving remainder. Add pork, soy sauce, pepper, and salt and process until combined, scraping down sides of bowl as needed, 10 to 15 seconds. Transfer mixture to large heavy-duty zipper-lock bag and snip 1 corner to create 1-inch opening. Peel wrappers apart to separate; stack neatly and cover with very lightly dampened dish towel.
  • 0.5 cup Onion
  • 0.3333 cup Carrot
  • 0.3333 cup Celery
  • 4 Garlic Clove
    peeled
  • 1 piece 0.5-inch Ginger
    peeled
  • 1 large Egg
  • 1 pound Ground Pork
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Pepper
  • 0.25 teaspoon Table Salt
  • 18 - 20 8-inch Spring Roll Wrapper
Place 1 wrapper on counter so 1 corner points to edge of counter. Pipe 5 by ¾-inch strip of filling parallel to counter, just below center of wrapper. Using pastry brush, apply light layer of egg wash onto upper 1½ inches of top corner of wrapper, making sure to brush all the way to edges. Fold bottom corner of wrapper over filling and press gently along length of filling to remove air pockets. Fold side corners over to enclose filling snugly and gently roll to form tight cylinder. Transfer, egg-washed corner down, to rimmed baking sheet or large platter. (Do not stack.) Wipe any excess egg from counter and repeat with remaining wrappers and filling, filling two at a time if you feel comfortable with it. (Lumpia can be refrigerated in single layer in airtight container for up to 24 hours. Alternatively, freeze in single layer and then stack in airtight container and freeze for up to 1 month. Do not thaw before frying.)
  • 1 large Egg
  • 18 - 20 8-inch Spring Roll Wrapper
Heat oil in Dutch oven over medium heat to 350 degrees. Set wire rack in rimmed baking sheet. Line rack with paper towels. Using tongs, transfer 6 lumpia to oil and fry, adjusting burner, if necessary, to maintain oil temperature of 340 to 360 degrees, until lumpia are golden brown, 5 to 7 minutes (frozen lumpia will take 1 to 2 minutes longer). Transfer to prepared rack. Repeat with remaining lumpia in 2 batches. Let cool for at least 5 minutes before serving with dipping sauce.
  • 1.5 quarts Vegetable Oil
    for frying
Lumpiang Shanghai with Seasoned Vinegar

Lumpiang Shanghai with Seasoned Vinegar

Lan Lam (Lan Lam)

ServesTotalShares
890 min1

Culture and cuisine are wrapped up in the making and sharing of the Philippines’ crispy egg rolls. Our lumpiang Shanghai feature a savory pork and vegetable filling flavored with soy sauce, pepper, garlic, and ginger. We pulsed the vegetables and aromatics in a food processor until they were finely chopped before pulsing in the pork along with 2 tablespoons of beaten egg. The vegetable juices freed by the whirring blades of the processor, along with the egg, moistened and softened the filling, making it easy to pipe into neat strips on the wrappers. We rolled up the filling carefully, making sure to work out any air pockets. This prevented the lumpia from floating as they cooked, which can cause them to cook and crisp unevenly. We sealed the lumpia with beaten egg and then fried them in 350-degree oil until their exteriors were golden brown and crisp. We paired the rolls with white cane vinegar seasoned with garlic, pepper, and soy sauce.

appetizersmain course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue

Ingredients

Dipping Sauce
Sukang Maasim
 0.6667 cup Sukang Maasim
Soy Sauce
 1 tablespoon Soy Sauce
Pepper
 1.5 teaspoons Pepper
Sugar
 1 teaspoon Sugar
Garlic Clove
 1 Garlic Clove
minced
Table Salt
 Table Salt
Pinch
Lumpia
Onion
 0.5 cup Onion
Carrot
 0.3333 cup Carrot
Celery
 0.3333 cup Celery
Garlic Clove
 4 Garlic Clove
peeled
Ginger
 1 piece 0.5-inch Ginger
peeled
Egg
 1 large Egg
Ground Pork
 1 pound Ground Pork
Soy Sauce
 1 tablespoon Soy Sauce
Pepper
 1 teaspoon Pepper
Table Salt
 0.25 teaspoon Table Salt
Spring Roll Wrapper
 18 - 20 8-inch Spring Roll Wrapper
Vegetable Oil
 1.5 quarts Vegetable Oil
for frying

Instructions

Note: Use a Dutch oven that holds 6 quarts or more. You can substitute distilled white vinegar for the sukang maasim. Look for spring roll wrappers or lumpia wrappers in the frozen foods section of an Asian market. Crisp leftover lumpia by baking them in a 425-degree oven for 8 to 10 minutes. When removed from the oven, the rolls will be soft; they will crisp as they cool. Serve warm or at room temperature. Instead of the dipping sauce, you can serve the lumpia with a store-bought sweet chili sauce or banana ketchup.
  • 0.6667 cup Sukang Maasim
  • 18 - 20 8-inch Spring Roll Wrapper
FOR THE DIPPING SAUCE: Stir all ingredients together in bowl. Let stand at room temperature for at least 30 minutes to let flavors meld or refrigerate for up to 4 days.
FOR THE LUMPIA: Process onion, carrot, celery, garlic, and ginger in food processor until finely chopped, scraping down sides of bowl as needed, about 20 seconds. Beat egg in small bowl until homogeneous. Add 2 tablespoons beaten egg to food processor, reserving remainder. Add pork, soy sauce, pepper, and salt and process until combined, scraping down sides of bowl as needed, 10 to 15 seconds. Transfer mixture to large heavy-duty zipper-lock bag and snip 1 corner to create 1-inch opening. Peel wrappers apart to separate; stack neatly and cover with very lightly dampened dish towel.
  • 0.5 cup Onion
  • 0.3333 cup Carrot
  • 0.3333 cup Celery
  • 4 Garlic Clove
    peeled
  • 1 piece 0.5-inch Ginger
    peeled
  • 1 large Egg
  • 1 pound Ground Pork
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Pepper
  • 0.25 teaspoon Table Salt
  • 18 - 20 8-inch Spring Roll Wrapper
Place 1 wrapper on counter so 1 corner points to edge of counter. Pipe 5 by ¾-inch strip of filling parallel to counter, just below center of wrapper. Using pastry brush, apply light layer of egg wash onto upper 1½ inches of top corner of wrapper, making sure to brush all the way to edges. Fold bottom corner of wrapper over filling and press gently along length of filling to remove air pockets. Fold side corners over to enclose filling snugly and gently roll to form tight cylinder. Transfer, egg-washed corner down, to rimmed baking sheet or large platter. (Do not stack.) Wipe any excess egg from counter and repeat with remaining wrappers and filling, filling two at a time if you feel comfortable with it. (Lumpia can be refrigerated in single layer in airtight container for up to 24 hours. Alternatively, freeze in single layer and then stack in airtight container and freeze for up to 1 month. Do not thaw before frying.)
  • 1 large Egg
  • 18 - 20 8-inch Spring Roll Wrapper
Heat oil in Dutch oven over medium heat to 350 degrees. Set wire rack in rimmed baking sheet. Line rack with paper towels. Using tongs, transfer 6 lumpia to oil and fry, adjusting burner, if necessary, to maintain oil temperature of 340 to 360 degrees, until lumpia are golden brown, 5 to 7 minutes (frozen lumpia will take 1 to 2 minutes longer). Transfer to prepared rack. Repeat with remaining lumpia in 2 batches. Let cool for at least 5 minutes before serving with dipping sauce.
  • 1.5 quarts Vegetable Oil
    for frying