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A Combo Of Shrimp & Pork Makes For The Best Lumpia
Delish
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6/21/2024
Ground pork, shrimp, crunchy vegetables, and aromatics are wrapped in a paper-thin shell, and deep-fried until shatteringly crisp.
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🛠️
Lifestyle
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00:00
What's up folks, it's Brooke in the Delish Kitchen studios, getting ready to make my
00:03
favorite Filipino appetizer, the aromatic, crazy crisp, sweet chili sauce dip vehicle
00:11
that is lumpia.
00:13
Every East Asian country has their own version of a fried spring roll, but there's something
00:17
about lumpia that makes them a little bit extra special.
00:20
Stick around and I'll walk you through how to get these golden brown beauties perfectly
00:24
done at home.
00:25
Lumpia is a Filipino delicacy, might be a strong word, but I would call it a delicacy
00:30
because I freaking love lumpia.
00:32
They're typically made with pork, vegetables, aromatics, and wrapped in a really paper thin
00:36
shell then deep fried until they're shatteringly crisp.
00:40
The best thing about this lumpia recipe, other than how good it tastes of course, is that
00:44
the filling comes together super quickly in a food processor.
00:48
To get started on this filling, first we're going to put our peeled and coarsely chopped
00:52
carrot into the food processor.
00:54
We're going to pulse that about 10 seconds until the texture is like confetti.
00:58
Then we're going to add our chopped onion, our cabbage, water chestnuts, mung bean sprouts,
01:05
and scallions.
01:06
We're going to pulse that until it's all finely chopped.
01:09
It'll take about 10 to 15 seconds to get everything all chopped, small, and incorporated.
01:13
The mung bean sprouts, cabbage, and water chestnuts add texture and moisture.
01:18
The only thing worse than a bland lumpia is a dry and bland lumpia, we don't want that.
01:23
Once we get all of our veggies finely chopped in the food processor, we're going to transfer
01:27
them to a mesh sieve just to press out any excess water.
01:31
We do want some moisture in the filling, but we don't want it to be like over logged with
01:35
moisture.
01:36
Finally, we're going to transfer that whole mixture to a large bowl.
01:39
Without wiping out this food processor, we're going to add half a pound of shrimp.
01:43
We're just going to pulse that about 7 to 10 times until it's finely ground.
01:48
You want it to be about the same size and texture as the ground pork that we have.
01:51
Once we're done grinding the shrimp, we're going to add it to the bowl with our ground
01:54
up vegetables.
01:55
And then to that same bowl, we're going to add ground pork, couple cloves of grated garlic,
02:00
some grated ginger, some Shaoxing wine, some soy sauce, salt, sesame oil, a little bit
02:06
of MSG, and some white pepper.
02:09
Our filling is going to be completely raw so that when we roll it into the lumpia wrapper
02:12
and fry it, it cooks all at once.
02:15
So there's no need to cook the filling in advance.
02:17
One thing to note about the wrapper that you're going to use for lumpia is that you
02:21
cannot use an egg roll wrapper.
02:25
Please do not just go get whatever wrapper you would use to make egg rolls to make these
02:28
lumpia.
02:29
It will not come out right.
02:30
Make sure the package says spring roll shell, okay?
02:33
You don't want an egg roll wrapper.
02:35
Egg roll wrappers typically have a little bit of vinegar in the dough which causes the
02:39
shell to puff up and get those bubbles that you know from egg rolls.
02:43
Spring rolls don't have that surface.
02:45
They have a nice, smooth, even, clean surface.
02:48
Unlike egg rolls that tend to get a little bit lumpy and bumpy.
02:51
Spring rolls are smooth and clean and straight lines and not bumpy.
02:56
Don't get egg roll wrappers, okay?
02:57
Please.
02:58
I don't know how to stress that enough.
02:59
Lumpia are a little bit different than regular spring rolls because of how they're wrapped.
03:04
I think that's what makes them the most identifiable.
03:06
There's typically one end that's left open and that gives the oil a chance to get in
03:10
the roll and fry everything from the inside out, making everything super duper crispy.
03:16
You could wrap them like a standard spring roll, but I find that when I wrap them with
03:19
the open end, they're a little bit more easy to readily identify as lumpia.
03:24
We've got about 14 spring roll sheets here.
03:26
I'm going to cut them in half on a diagonal so that we end up with 28 pieces total.
03:31
While we're working to fill each of these spring rolls, I'm going to keep them covered
03:35
with a damp cloth just so that they don't dry out.
03:38
Position your wrapper so that the longest edge is perpendicular to the edge of your
03:43
cutting board and you're going to take about a tablespoon and a half of filling right in
03:48
the middle.
03:49
Don't be afraid to get in there with your fingers.
03:52
You're going to bring this bottom point of the triangle about halfway up and just start
03:57
to help form it into a little roll shape.
03:59
Give it about a half a roll, one and a half rolls, and then we're going to help seal the
04:05
edge of this with a little bit of egg wash.
04:07
This is just one egg and two tablespoons of water beaten together and this will make the
04:12
edges of the wrapper sticky enough to hold while it's frying.
04:15
I'm going to bring that bottom point in and then continue the roll all the way up.
04:22
Then you have the one open end and you have the one closed end.
04:25
To fry these lumpia, we're going to need a large skillet and we're going to fill it with
04:29
about three cups of oil.
04:30
You don't need a ton of oil for lumpia since they are on the smaller side.
04:34
You'll be able to flip them while they're cooking to make sure they cook all the way
04:37
around, but the best way to go is with a skillet instead of like a really deep pot that's full
04:42
of oil.
04:43
And this is easier to clean up too.
04:44
The oil is at about 350 degrees, so we're going to drop the lumpia in batches.
04:48
You definitely don't want to put all these in at once and they're going to cook for about
04:51
three to four minutes.
04:53
Since this oil is on the shallow side, make sure you're taking time to flip the lumpia
04:57
so that they cook evenly on both sides.
04:59
One important thing to remember when you're frying really anything in batches is not to
05:03
overcrowd the pot.
05:05
Overcrowding the pot will cause the oil temperature to drop super duper low and it's going to
05:09
take a long time to get that temperature back up.
05:11
If the oil temperature is too low, you'll end up with fried things that are just completely
05:15
oil logged and not very appetizing.
05:28
I have such a deep and abiding love for little fried things.
05:32
And these lumpia fall perfectly into that category.
05:35
And I think I wanted to develop this recipe because I've been on a hunt for a really long
05:38
time for the crispiest spring roll that I can find, but I just had to make it myself
05:42
and I found it.
05:43
Uh, it's time to taste.
05:51
That is the crispiest spring roll in all the land.
05:54
The fact that all this came together in a food processor makes me that much more proud
05:57
of myself because the effort was so minimal, but the flavor is huge.
06:03
There's that ginger and the garlic and the scallion, the pork and the shrimp.
06:07
I can taste everything separately, but it's all so cohesive.
06:10
Also, since we spent that extra bit of time adding a little bit of MSG, a little bit of
06:15
Shaoxing wine, it's very well balanced.
06:17
Oh yeah.
06:20
I have no notes for myself.
06:24
Another great thing about these lumpia is that they're super easy to make in advance.
06:28
You can just roll them all up into their little wrappers, freeze them in a single layer, and
06:32
then when you're ready, take them out of the freezer and drop them right into the hot oil.
06:36
No need to thaw them out.
06:38
They'll take about four or five minutes to cook instead of three to four, but they'll
06:41
be just as good as if you made them the same day.
06:44
They're super easy for appetizers, for a late night snack, for after school snack, for honestly
06:49
whenever you're in the mood for something fried and delicious.
06:52
And if you're looking for more delicious, easy, deep fried appetizers just like this
06:55
one, keep it right here at Delish.com.
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