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RECIPE: LUMPIA SHANGHAI

Pan-Fried

PREP: 2.0 Hours COOK: 30 Minutes

Serves 5-6

Difficulty: Advanced
In Hawai'i, we are lucky to have such diverse dishes at every get-together. In this recipe, Jordan Cabatic shares one of our favorite Filipino foods - Lumpia -  and all the tips you need to pull off a perfectly rolled roll every time! Filled with venison and veggies and served with your choice of sauce, these rolls won't stay on the table long!
RECIPE BY JORDAN CABATIC
Ingredients
  • 1 lb of Mau Nui ground venison
  • 1 pack lumpia wrappers
  • 4-5 cloves of garlic, finely minced
  • 3 carrots, peeled & minced
  • 3 celery sticks, minced
  • 1/2 medium-sized onion, minced
  • 1/2 bunch of green onions, minced
  • 1 can of water chestnuts, minced
  • 1 Tbsp oyster sauce
  • 1 Tbsp shoyu
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 bouillon cube vegetable or beef
  • 1 egg
  • Oil for frying
Directions
Step 1:

Utilizing a food processor to mince is recommended but optional.

Step 2:

In a large bowl, add shoyu, oyster sauce, salt, pepper, and bouillon cube. Use a fork to mash the bouillon cube into a paste.

Step 3:

Next, add in 1 lb ground venison, and mix well. Add in green onions, garlic, onions, carrots, celery, and water chestnuts and mix until well combined.

Step 4:

Allow filling to marinate for a minimum of 2 hours or preferably overnight.

Step 5:

Defrost lumpia wrappers by setting them in the fridge overnight or on the countertop at room temperature for a couple of hours.

Step 6:

Separate wrappers by starting at the corner and peeling back slowly to avoid ripping. Cover separated wrappers with a damp cloth to avoid drying out.

Step 7:

Lay a wrapper on a flat surface. Add about 3 Tbsp of filling to the bottom of the wrapper, leaving a 1/2 inch from the edge, using your fingers to form the filling into a long-like shape.

Step 8:

 Fold over the wrapper and roll, ensuring that the roll remains tight. At about 2 inches from the top of the wrapper, add a small amount of egg wash along the top edge. Finish rolling the wrapper and seal it tightly. Cut the roll in half or thirds.

Step 9:

Fill a large pot with cooking oil, about 2 inches from the bottom, and heat oil to 375°.

Step 10:

Place lumpia into oil and allow to fry for 3 - 4 minutes. When done, lumpia should have a golden brown color and crispy outside.

Step 11:

Place cooked lumpia on a plate lined with paper towels to soak up excess oil.

Step 12:

Serve with sweet chili sauce or vinegar mixed with fresh minced garlic and black pepper.

Step 13:

*Note: If not cooking all uncooked lumpia or preparing in advance, store lumpia in a freezer-safe Ziploc bag for up to a month. To cook, place frozen lumpia in pre-heated oil.

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