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Filipino Spring Roll Lumpia

Prep Time1 hour 30 minutes
Course: Appetizer, Main Course
Cuisine: Asian, Filipino
Keyword: Deep fry spring roll, Lumpia Shandhai Recipe, Lumpiang Shanghai, Spring Roll
Yield: 5

Materials

  • 750 g Lean ground pork More Fats is also okay to use as we are using a lot of vegetables.
  • 2 Stalks celery diced Diced into small size.
  • 200 g Medium Carrot diced Diced into small size.
  • 2 pcs Whole red onion diced Diced into small size.
  • 4 tbsp Soy sauce silver swan brand.
  • 3 tbsp Oyster sauce Lee kum kee.
  • ½ tsp salt Sea salt
  • ½ tsp Black Pepper Freshly cracked black pepper.
  • 1 Bulb Garlic Finely chopped
  • 1 L Canola oil 1 Liter or more

Instructions

  • 750 g Lean ground pork Make sure to maintain the freshnes of the pork by properly thawing it using the fridge temp overnight or thaw using running cold water in the zink. Rinse drain and let it dry to prevent soggy in the rolls.
  • Prepare garlic , onion, celery, carrots, and dice into small size, uniform size of cuts as much as possible for easy wrapping.
  • 4 tbsp Soy sauce, 3 tbsp Oyster sauce Combine both in a small bowl.
  • On a mixing bowl loosen/crumble the ground pork and pour in soy sauce mixture and the diced vegetables.
  • Mixe thouroughly using wood or rubber spatula.
  • Then add ½ tsp salt and ½ tsp Black Pepper mix porperly. Let it sit for 10 minutes.
  • On a clean chopping board start pelling the wrapper 5 or 10 at a time depend how past you are on separating the warapper.
    Each time you finish pulling off the warpper make sure to cover with damp cloth the remaining to prevent it from drying out and it will become brittle.
  • Using a teaspoon, scoop out the pork mixture and place it below the center of the wrapper, spread the mixture horizontally, using your thumb measure lenght for uniform size.
  • Fold each side into the middle then the bottom upward, roll and wet the last part of the wrapper with water to seal and finish rolling, fix each roll by gently squeezing the side of the roll.
  • Maintain the diameter size smaller, the bigger diameter always accompanied with cooking issue like raw inside and eded up re frying .
  • Repeat the process, Make sure to finish all of the mixture as it will become watery if left in the fridge or freeze.
  • Line the rolls Using wide shallow container sprinkled with flour or lined with shran wrap or parchment paper, dont add another layer without separating them with shran warap or any of those.
  • On medium high heat, heat oil to 350 ℉ and fry the rolls.
  • If no thermometer to measure the heat, try putting 1 pc and observe how hot it is, bubble should be visible when frying to determine the heat, increase if needed.
    Don't put the rolls in oil with low heat as it will absorb the oil.
    When desired heat reach add 5 or 10 pcs at a time don not over crowd as the oil temp will drop down.
    It takes normally 5 to 6 minute til golden brown then set aside on a plate with paper towel or strainer to drain the oil.
  • Serve with chili oil, Canbe eaten by itself or serve with plain rice.
  • For better quality of taste and texture consumed no more than 15 minutes after cooking.

Video

Notes

Check video Time code on youtube video 2:23 for spring roll/Lumpia