New Lumpia On The Block: Lumpiang Shanghai with Mango SrirachaJuly 16, 2016
How many times have you bitten into a lumpia only to find a too-thick wrapper, or a mushy pork filling that just doesn’t have that flavor you’re looking for? For us down here at Pepper, it’s been one lumpia too many. So what exactly makes a good lumpiang shanghai? It’s no easy feat breaking down each dish and figuring out what exactly should be improved. In this recipe, we break down important aspects of the roll, improve on each, and combine these for what we consider as possibly the best version of the dish.
The three aspects of the dish that we worked on were: the wrapper, the filling, and the sauce. The wrapper often becomes soggy or too thick, sometimes the wrapper from the market is uneven in texture, so we recommend using store-bought wrapper. Spring roll wrappers from groceries are usually more even in texture and easier to handle than the temperamental wrappers from wet markets. These wrappers will cost you a little more than its wet market counterpart, but its worth the switch.
While the usual delicately-flavored pork filling can easily be overpowered by cilantro and its texture mushy by the inclusion of too much grated carrots and jicama as fillers, we instead focus on the flavor of the pork. (You can try substituting ground chicken into this recipe for a lighter spring roll.)
The popular sweet-and-sour chili sauce that typically accompanies this dish can often be too overpowering—usually it’s too sweet. To get the right balance between the three main flavors of the sauce, we suggest making your own mango sriracha sauce. This has a fresh sweetness and a light tart contrast to the mangoes brought by the rice vinegar. If you can’t find sriracha sauce in markets near you, try using two tablespoons of chili instead. Try out this recipe and find out why we think this is arguably the best lumpiang shanghai around!
Lumpiang Shanghai with Mango Sriracha Sauce
Yield: 20 pieces
Time: 40 minutes (25 min prep / 15 min cooking)
Ingredients: Lumpiang Shanghai
- 1 kg ground pork
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ cup carrots, minced
- ½ cup cabbage, minced
- 1 bunch spring onions, chopped
- 2 eggs, reserve one for egg wash
- 2 tbsp cornstarch
- 2 tsp garlic powder, optional
- 1 tbsp cornstarch
- salt and pepper, to taste
- vegetable oil, for frying
- 1 pack spring roll wrapper
Ingredients: Mango Sriracha Sauce
- 1 piece ripe mango, puréed
- ⅓ cup sriracha sauce
- 2 tbsp rice wine vinegar
Procedure: Lumpiang Shanghai
- Mix all the ingredients in a bowl except the vegetable oil, spring roll wrapper, and egg wash. Let the mixture sit for at least 10 minutes in the refrigerator before testing.
- Heat up a pan with vegetable oil and put a tablespoon of the mixture. Once the mixture is cooked, test the filling and add more seasoning based on preferred taste.
- Separate your wrappers one by one then cover with a damp towel to prevent the wrapper from drying out. Beat the remaining egg in a bowl for sealing the wrappers.
- To assemble your rolls, put 1½ tablespoon of the filling in the middle of the wrapper and roll it over, fold in the sides making sure the filling is packed with no air pockets. Continue rolling until an inch is left from the edge of the wrapper, brush with an egg wash to seal the lumpia.
- Keep the lumpia covered in a single layer in the refrigerator until ready to fry, or freeze in an air tight container for later.
- Once ready to cook, heat the oil in a deep fryer or deep sided skillet to 350°C
- When the oil is hot, add the rolls in batches about 4–6 at a time and fry until golden brown. For freshly rolled lumpia, this will take about 4 minutes and for frozen rolls, about 6 minutes. If you’re frying frozen spring rolls, don’t thaw it out as this will make the wrapper soggy.
- Let the rolls drain on a rimmed platter lined with paper towels.
Procedure: Mango Sriracha Sauce
Add all the ingredients in a blender and blend until fully combined. Serve with the fried spring rolls.