Lumpia Shanghai
This is my own version of Lumpia. It took a while to perfect it with the help of a couple of co-workers from the Philipine's and a lot of tasters who gave me some input. I use a brand of lumpia wrappers called Simex. They can be found in most asian stores. I'm not sure of the count but it makes a lot. The wrappers are extremely thin and fragile. They can be very hard to get apart but if you are very gentle with them and don't tear them you will get great lumpia. Always keep the wrappers under a damp towel (the ones you have separated and the ones yet to go). Also keep a damp towel on the completed lumpia that are awaiting the fryer. This takes quite a bit of time so be prepared. Cook time and prep time are estimates.
Ingredients
40 serv.Step-by-step instructions
- 1
Separate wrappers. Keep under damp towels. Mix all ingredients together. Place about 1 Tblsp. of filling about 1 1/2" from edge of wrapper closest to you. Spread across wrapper to about 2" from the sides. Roll from filling side twice. Turn in sides and continue to roll until almost to the end. Moisten the last part of the wrapper with a little water, using your finger as a paint brush. Finish rolling and place seam side down on baking sheet lined with plastic wrap or foil. Continue in same manner until all rolls are made. Make sure to keep covered with damp towel. Deep-fry in hot oil, a few at a time until golden brown (about 3 minutes). Remove from oil and drain on paper towels. I always check one to make sure they are done and then go by that time and color. If making for party, you can cut in half with scissors before frying. Serve with sweet and sour sauce for dipping.
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