Lumpia Shanghai Image

Lumpia Shanghai

If These Meals Could Talk - "Mary San Pablo"

30
Prep Time
(Minutes)
15
Cook Time
(Minutes)

Ingredients

For the prawn filling

  • 300g (10½ oz) peeled prawns
  • 1 tbsp carrot, minced
  • 1 tbsp celery, minced
  • 1 tbsp water chestnut, minced
  • 1 tbsp onion, minced
  • 2 tsp garlic, minced
  • 60ml (¼ cup) Datu Puti cane vinegar (or rice wine vinegar)
  • 60ml (¼ cup) Shaoxing rice wine (or dry sherry)
  • 80ml (⅓ cup) soy sauce
  • 1 tbsp freshly ground black pepper
  • 1 tsp salt

For the pork filling

  • 300g (10½ oz) minced pork belly
  • 1 tbsp light soy sauce
  • ½ tbsp sesame oil
  • ½ tbsp Shaoxing rice wine (or dry sherry)
  • ½ tbsp salt
  • ½ tsp sugar
  • ½ tsp white pepper
  • 20g (¾ oz) vegetable oil
  • 5g (1¼ tsp) potato starch

For the dipping sauce

  • 100ml Datu Puti cane vinegar (or rice wine vinegar)
  • 20g caster (superfine) sugar
  • 10ml (2 tsp) Squid Brand fish sauce
  • 3 garlic cloves, peeled and crushed
  • 2 birds eye chillies, chopped
  • a generous couple of rounds of freshly ground black pepper

For the Lumpia

  • 30 spring roll wrappers
  • 2 large eggs, beaten
  • Oil, for deep frying

Steps

For the prawn filling

  1. To make the prawn filling, place all the ingredients in a stand mixer fitted with a dough hook and mix for 10 minutes, so the ingredients become well combined but not a purée.

For the pork filling

  1. To make the pork filling, mix all the ingredients in a bowl, and fold through the prawn mix.
  2. Once fully combined heat some oil in a pan. Fry off a tablespoon of the mix to taste for seasoning. Adjust accordingly. Cover and chill for 2 hours.

For the dipping sauce

  1. To make the dipping sauce, whisk ingredients together.

For the Lumpia

  1. To make the lumpia, cover the open spring roll packet with a damp cloth whilst working on the lumpia.
  2. Lay out a spring roll wrapper on a clean work surface. Spread a heaped tablespoon (around 50g (1¾ oz)) of the filling along the bottom of the wrapper in a neat line. Brush the edges of the wrapper with some beaten egg and then roll tightly in the shape of a cigar.
  3. Repeat with the remaining wrappers and filling.
  4. Deep fry the lumpia in batches at 135°C/275°F, turning every few minutes, until crisp and golden (about 10 minutes). Remove and drain on a plate lined with kitchen paper.