Filipino pork and shrimp lumpia
Thin Filipino rolls filled with pork, shrimp, and vegetables, rolled and fried until golden. Serves 4; timings are estimates.
The filling is mixed without precooking, rolled in thin wrappers, and fried. For even cooking, finely chop the vegetables and shape the filling into slender logs.
Ingredient allergens
Allergen listDocumented presence
-
Fish
Fish sauce
Depends on the product
-
Molluscs
Oyster sauce
Ingredients without verified allergen data 17
Ingredients without verified allergen data: Ground pork, Peeled shrimp, Carrot, Onion, Scallions, Garlic, Ginger, Canned water chestnuts, Egg, Thin lumpia wrappers, Soy sauce, Sugar, Salt, Black pepper, Potato starch, Vegetable oil, Sweet chili sauce.
Method
- 01
Mix the filling
In a bowl, combine the pork, shrimp, carrot, onion, scallions, garlic, ginger, and water chestnuts. Add 1 egg, the soy sauce, fish sauce, oyster sauce, sugar, salt, black pepper, and potato starch. Mix just until the ingredients are evenly distributed.
Ready to continue when: The vegetables and seasonings are spread throughout the mixture, with no large clumps of starch.
15 min - 02
Rest the filling
Cover the bowl and refrigerate the filling for 20 minutes before shaping the rolls.
Ready to continue when: 20 minutes have passed and the filling remains covered and chilled.
20 min - 03
Roll the lumpia
Place a lumpia wrapper on the work surface. Put a small portion of filling in a thin line near the edge closest to you. Roll it once, fold the sides inward, and continue rolling without tightening so much that the wrapper tears. Beat the second egg and use a little to seal the tip. Repeat with the remaining filling and wrappers.
Ready to continue when: The rolls are slim cylinders with the seam sealed.
25 min - 04
Fry in batches
Heat the vegetable oil in a deep pan or pot to 170–175 °C. Fry the rolls in batches, turning them so they brown evenly. Remove them when golden and the filling in the center looks cooked; let them drain on a rack.
Temperature: 170 °C / 338 °FReady to continue when: The wrappers are browned all over, and when one is opened, the filling in the center looks opaque and cooked.
20 min - 05
Serve
Serve the lumpia hot with the sweet chili sauce.
Ready to continue when: The rolls have drained and are ready to serve with the sauce.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Gastronomía de Filipinas - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Filipinas
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- HIGIENE Y SEGURIDAD ALIMENTARIA EN araven.com/wp-content/uploads/2022/04/Araven-Gui%CC%81a-Higiene-y-seguridad-alimentaria-en-m…
- Receta sencilla de lumpia filipina: Lumpia filipina casera fácil www.ohlaliving.com/es/receta-sencilla-de-lumpia-filipina-lumpia-filipina-casera-facil
- - YouTube www.youtube.com/watch?v=gGAcwqV2rso
- Rollitos de primavera estilo Filipino (Lumpiang Shanghai) – Kwan Homsai www.kwanhomsai.com/lumpiang-shanghai/
- Lumpiang Shanghai: los rollitos fritos finos de las fiestas filipinas | Sekai Gohan sekaigohan.com/es/recipes/southeast-asia/philippines/lumpiang-shanghai
- Conservación de frutas cortadas en los establecimientos minoristas, recomendaciones de la AESAN - Higiene ambiental higieneambiental.com/conservacion-de-frutas-cortadas
- Lumpia - Anónimo www.ecured.cu/Lumpia
- Cómo hacer lumpias chinas, los rollitos filipinos más crujientes www.directoalpaladar.com/recetas-de-aperitivos/como-hacer-lumpias-chinas-rollitos-filipinos-…
- - YouTube www.youtube.com/watch?v=NyCAEu6ICsM
State: Published after documentary validation; no “Tested” label is shown.