Lumpia Shanghai

A golden shell that cracks under the teeth to release a juicy, fragrant pork filling. The texture is ultra-crispy on the outside and tender on the inside.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1090
• Protein: 32 g
• Carbs: 27 g
• Fat: 92 g

Ingredients

• 500 g Ground pork ( fresh )
• 100 g Shrimp ( peeled and chopped )
• 1 piece Carrot ( finely minced )
• 1 piece Onion ( very finely chopped )
• 2 piece Garlic ( minced )
• 50 g water chestnut ( chopped )
• 2 tbsp soy sauce
• 1 pinch Black pepper ground
• 1 piece Egg ( beaten )
• 20 piece spring roll wrappers
• 1000 ml Peanut oil ( for frying )

Instructions

1. Prepare the filling

   Cut the carrot, onion, and water chestnuts into a very fine brunoise. Chop the shrimp with a knife. In a mixing bowl, combine the ground pork, shrimp, and vegetables until the filling is homogeneous.

2. Season and bind

   Stir in the minced garlic, soy sauce, and black pepper. The filling should be slightly sticky. Beat the egg in a small bowl to use as glue.

3. Roll the lumpia

   Place a spring roll wrapper in front of you. Place a thin log of filling on the edge. Roll very tightly to expel any air. Brush the final edge with the egg to seal tightly.

4. Fry until golden

   Heat the peanut oil to 180°C. Fry the rolls in small batches. Once the crust is golden brown and rigid, drain on paper towels. The sound should be dry when handled.

Chef's tips

• Don't overfill the rolls; they must stay thin to cook evenly.
• If the oil is too hot, the pastry burns before the meat cooks. If too cold, the roll becomes greasy.

Storage

Keeps for 2 days in the fridge. To regain crispness, reheat for 5 minutes in a hot oven.