Lumpia Shanghai for a Group
The Best Party Appetizer
The Filipino fried dumplings, Lumpia Shanghai, may be one of the most popular appetizers for parties. They tend to disappear rapidly. Most available recipes seem too small. This one makes 70 full-size Lumpia, and for a really large party, would dam well with a Korean recipe for Pork and Cabbage Dumplings which also makes 70 pieces.
Lumpia Shanghai for a Group
70 pieces Lumpia Wrappers or Egg Roll Wrappers
8 Chinese dried Black Mushrooms
1 pound lean ground Pork
1 pound Shrimps
1 cup Scallions (Green Onions)
2 teaspoons Salt
½ teaspoon Black Pepper
½ teaspoon Ajinomoto, optional
1 tablespoon Chinese wine, Shao Xing Jiu or Dry Sherry
2 teaspoons Soy Sauce
Vegetable Oil for deep frying
First lay out the Lumpia Wrappers or Egg Roll Wrappers. If they are frozen, defrost, either in the refrigerator overnight or on the counter at room temperature, which takes a couple of hours.
There are many fine brands of Lumpia Wrappers and Egg Roll Wrappers made in Southeast Asia and North America. One brand, Simex, made by Y.E.S. Corp of Laguna in the Philippines, has been providing excellent results in terms of textile and delicate, thin but strong wrappers. It is worth looking for.
While the wrappers are thawing as needed, soak the Black Mushrooms at least 20 minutes in warm water while preparing the other ingredients.
Chop the Shrimp finely and set aside. Chop the Water Chestnuts and set aside.
Chop the Green Onions and set aside.
After the Mushrooms have soaked and are soft, drain them and chop finely.
Combine all the chopped vegetable ingredients.
Add the Salt, Pepper, Ajinomoto if used, the Chinese Wine and Soy Sauce, together with 2 Eggs and mix well together until completely combined.
Finally, spoon about two tablespoons of the mixed filling on one end of a Lumpa Wrapper and roll tightly. Brush the ends of the wrappers with Water so they will seal tightly when pressed together.
At this point, you have a choice: You can cut the completed Lumpia roll in sections about 2 inches long or keep them whole, in which the finished Lumpia roll will be about 4 inches long. Some people feel this is a perfect length for finger food for a party, and we have used this method here. This recipe is designed to produce 70 single Lumpia rolls. If you decide to cut them before deep-frying, you will get a correspondingly larger number of pieces in the final product.
When you are ready to fry the Lumpia, you will need to heat the Oil. A vegetable oil like Peanut Oil or Canola-Olive Oil would work well. You’ll need at least 16 ounces to fry this many Lumpia. First heat the Oil in the wok or skillet until it reaches a temperature of about 375° Fahrenheit.
Slide two or three Lumpia into the wok, holding them by one end and sliding them in gently. When they reach a nice medium-brown color they are done, and can be removed with cooking chopsticks or tongs and drained on paper or a cookie rack.
Drain Lumpia well and keep them laid out in a single layer until they are completely drained before attempting to stack them. If they are not to be served immediately, they can be keep in a warm oven, about 200º Fahrenheit for a couple of hours until party time.
Lumpia Shanghai are normally served with Sweet and Sour Sauce for dipping or drizzling on top.