Ingredients with Measurements:
- 1 cup of talangka (crab paste)
- 1/2 kilo ground pork
- 1/2 cup of carrots, finely chopped
- 1/2 cup of onions, finely chopped
- 1/2 cup of celery, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup of soy sauce
- 1/4 cup of oyster sauce
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1 pack of lumpia wrappers
- Cooking oil for frying
Special equipment needed:
- Frying pan
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. In a mixing bowl, combine the ground pork, talangka, carrots, onions, celery, and garlic. Mix well.
2. Add the soy sauce and oyster sauce to the mixture. Mix well.
3. In a separate bowl, mix the cornstarch and water until it becomes a paste.
4. Lay out a lumpia wrapper and place a spoonful of the pork and talangka mixture in the center.
5. Roll the wrapper tightly, tucking in the sides as you go. Seal the end with the cornstarch paste.
6. Repeat the process until all the mixture is used up.
7. Heat the cooking oil in a frying pan.
8. Fry the lumpia until golden brown.
9. Drain the excess oil on a paper towel.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Cooking oil should be heated to 350°F.
Serving size:
This recipe makes around 20-25 pieces of lumpia.
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 12g
Protein: 8g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of pork.
- Shrimp or tofu can be used instead of talangka.
- Other vegetables such as cabbage or bell peppers can be added or substituted.
Variations:
- Add chili flakes or hot sauce for a spicy kick.
- Use lumpia wrappers made from rice flour for a gluten-free option.
- Bake the lumpia in the oven for a healthier alternative.
Tips and tricks:
- Make sure to seal the ends of the lumpia tightly to prevent the filling from falling out during frying.
- Don't overfill the lumpia wrapper to prevent it from bursting during frying.
- Use a slotted spoon to remove the lumpia from the oil to prevent it from breaking.
Storage instructions:
- Store leftover lumpia in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the lumpia in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 2 months.
Reheating instructions:
- To reheat, preheat the oven to 350°F and bake the lumpia for 10-15 minutes until heated through.
Presentation ideas:
- Serve the lumpia on a platter with a dipping sauce in the center.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with sweet chili sauce, soy sauce, or vinegar dipping sauce.
- Pair with steamed rice or noodles.
Suggested side dishes:
- Vegetable stir-fry
- Fried rice
- Egg drop soup
Troubleshooting advice:
- If the lumpia wrapper is too dry, brush it with water to make it easier to roll.
- If the lumpia wrapper is too wet, blot it with a paper towel before filling.
Food safety advice:
- Make sure to cook the pork thoroughly to prevent foodborne illness.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
Food history:
- Lumpiang Shanghai is a Filipino dish that was inspired by the Chinese spring roll.
Flavor profiles:
- The talangka adds a savory and slightly sweet flavor to the ground pork filling.
Serving suggestions:
- Serve as an appetizer or as a main dish.
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Region: Philippine