Lumpia shanghai
Thin, crackly Filipino pork spring rolls with crunchy water chestnuts and carrot, baked instead of fried and made for dipping in sweet chili sauce.
- 80 min total
- 50 min hands-on
- A little more hands-on
- Serves 4
- About $2.75 a serving
- 940 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb ground pork
- 1 carrot, peeled and finely grated
- ½ yellow onion, finely chopped
- 4 cloves garlic, minced
- ½ can water chestnuts, drained and finely chopped
- 3 stalks green onions, finely sliced
- 1 large egg
- 1 cup jasmine rice
- 1 package wonton wrappers, egg roll wrappers, 1 lb package of 7-inch squares; you need 12
- ⅓ cup sweet chili sauce
From your pantry
- 3 tbsp vegetable oil, divided
- 1 tbsp soy sauce
- ½ tsp salt
- ½ tsp black pepper
- 1⅓ cups water
Each serving has about 940 calories, 35 g protein, 114 g carbs and 37 g fat, and costs about $2.75 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green onions? Chives work.
- No jasmine rice? Long-grain white rice or basmati rice works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. Line two with and brush them with 1 tablespoon of the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Mix the pork, carrot, onion, garlic, water chestnuts, green onions, egg, soy sauce, salt and pepper with your hands until evenly combined. Wash your hands.
Dolly’s tip: The filling goes in raw and cooks inside the thin wrapper, so it’s easy: no pan needed.the rice and bring it in a with the water.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, turn the heat to low and cook 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
Cut each wrapper in half corner to corner to make 24 triangles, and keep them under a damp towel.
Lay a triangle with its long edge toward you. Spread 2 tablespoons of filling in a thin log along that edge, leaving ½ inch clear at each end.
Dolly’s tip: Thin is the point. Lumpia should be about as thick as your finger, so they crisp all the way through.Fold the ends in, roll it up tightly toward the point, and dab the point with water to seal. Repeat with the rest.
Dolly’s tip: If the wrapper tears, patch it with a scrap of another wrapper and a dab of water.Lay the rolls seam side down, ½ inch apart, and brush them with the rest of the oil.
20 to 25 minutes, turning them halfway, until and crackly and the filling in a thick one reads 160°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 22 min 30 sec
Dolly’s tip: To freeze, freeze the raw rolls on a tray, then bag them. Bake from frozen 28 to 32 minutes.Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Serve hot with the sweet chili sauce for dipping and the rice on the side.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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