Lumpiang shanghai is a traditional and old Chinese new year dish. It symbolizes people’s good wishes for the New Year, and it is a dish that my family must make for the Chinese New Year.
Although there is a lot of Lumpiang shanghai on the market today, there are many varieties, but I still like to make it by myself. After all, when you making the Lumpiang shanghai at home, you will feel that the atmosphere of the New Year is more intense.
What is Lumpiang Shanghai
Lumpiang Shanghai has a long history and evolved from ancient spring cakes. Traditional Lumpiang Shanghai is made of the wrapper with flour, and the celery, Chinese chives and spring bamboo shoots are used as stuffing. Nowadays, they are more stuffed with various vegetables and meat according to your preferences, which has greater variability.
Eating Lumpiang Shanghai for the Spring Festival contains the blessings of blessing everyone for hard work, long-lasting and vigorous development in the New Year, and has a happy new year.
And Lumpiang Shanghai contains protein, fat, carbohydrates, a small number of vitamins, and minerals such as calcium, potassium, magnesium, and selenium. Due to the different fillings involved, the nutritional components are also different.
Where to buy Lumpiang wrapper
You can buy it in some Chinatown or Asian markets, or on Amazon.
Dipping sauces to use
Add 1 tablespoon of lemon juice,1/2 teaspoon of salt,1 teaspoon of white vinegar, 4 tablespoons of sugar, 3 tablespoons of fish sauce, 1 teaspoon of garlic, 1 teaspoon of chili and 1/2 bowl of cool boiled water in a bowl. Put it in the refrigerator for 6 hours. Serve it with Lumpiang Shanghai.
Tips on how to make Lumpiang shanghai
When frying Lumpiang, the oil temperature should not be too hot, otherwise, it is easy to fry the Lumpiang too much. The amount of oil should enough to cover Lumpiang. The Lumpiang made in this way are crispy on the outside but smooth on the inside, good in taste and attractive in taste.
Lumpiang shanghai recipe
You’ll need:
Chicken
Mung bean sprouts
Chinese chives
Carrots
Cooking wine
Salt
Green onion
Ginger
Oyster sauce
Starch water
MSG
For making the Lumpiang wrapper
500g flour
500-550ml clear water
1 pinch salt
Vegetable oil
How to make Lumpiang shanghai
1. Shred the chicken and put it in a bowl. Add a little cooking wine, pepper, 1 pinch of salt, starch water, and marinate for a few minutes.
2. Wash the mung bean sprouts, and shred the carrots, green onion and ginger. Cut the leek into sections.
3. Heat a wok with oil, and stir-fry the ginger and green onion until fragrant. Add chicken in the wok and stir-fry until color change.
4. Add carrot and stir-fry well. Then, add mung bean sprouts and stir-fry for a while.
5. Sprinkle salt, oyster sauce and 1 pinch of MSG. Add the Chinese chives and stir-fry quickly. Turn off the fire, transfer them on a plate and set aside.
How to make Lumpiang wrapper for Lumpiang Shanghai
1. Add 500g flour, 530ml clear water, 1 pinch of salt and 2drop of vegetable oil in a bread machine and stirs well. Set aside for 20 minutes.
2. Heat a non-stick pan under small heat, and quickly brush some batter on the pan to make a round crust, gently lift it from the side, and put it on a plate. Then, use it directly or cut it into a square for use.
How to wrap Lumpiang shanghai
Spread a Lumpiang wrapper on the work surface, and put the right amount of filling on it. Roll up one side first, then fold the sides in the middle and wrap the filling inside. Then roll it from the side that near you best to the other side to form an oblong packet, and seal it with a little water starch.
How to fry Lumpiang shanghai
Heat a wok with oil until 220°C/425°F, then turn off the fire and fry the Lumpiang under middle heat until golden. Transfer it on a plate and use oil-absorbent paper to remove excess oil from the Lumpiang surface. Serve it.
Lumpiang Shanghai
Ingredients
- Chicken
- Mung bean sprouts
- Chinese chives
- Carrots
- Cooking wine
- Salt
- Green onion
- Ginger
- Oyster sauce
- Starch water
- MSG
For making the Lumpiang wrapper
- 500g flour
- 500-550ml clear water
- 1 pinch salt
- Vegetable oil
Instructions
- Shred the chicken and put it in a bowl. Add a little cooking wine, pepper, 1 pinch of salt, starch water, and marinate for a few minutes.
- Wash the mung bean sprouts, and shred the carrots, green onion and ginger. Cut the leek into sections.
- Heat a wok with oil, and stir-fry the ginger and green onion until fragrant. Add chicken in the wok and stir-fry until color change.
- Add carrot and stir-fry well. Then, add mung bean sprouts and stir-fry for a while.
- Sprinkle salt, oyster sauce and 1 pinch of MSG. Add the Chinese chives and stir-fry quickly. Turn off the fire, transfer them on a plate and set aside.
- How to make Lumpiang wrapper for Lumpiang Shanghai
- Add 500g flour, 530ml clear water, 1 pinch of salt and 2drop of vegetable oil in a bread machine and stirs well. Set aside for 20 minutes.
- Heat a non-stick pan under small heat, and quickly brush some batter on the pan to make a round crust, gently lift it from the side, and put it on a plate. Then, use it directly or cut it into a square for use.
- How to wrap Lumpiang shanghai
- Spread a Lumpiang wrapper on the work surface, and put the right amount of filling on it. Roll up one side first, then fold the sides in the middle and wrap the filling inside. Then roll it from the side that near you best to the other side to form an oblong packet, and seal it with a little water starch.
- How to fry Lumpiang shanghai
- Heat a wok with oil until 220°C/425°F, then turn off the fire and fry the Lumpiang under middle heat until golden. Transfer it on a plate and use oil-absorbent paper to remove excess oil from the Lumpiang surface. Serve it.
JAMES
VERY EASY TO FOLLOW AND THE FLAVOR IS YUM…SO DELICIOUS THAT BECAME SUPER HOT WITH OUR PARTY THAT DAY. THANK YOU SO MUCH FOR SHARING THE RECIPE.