THE ULTIMATE LUMPIANG SHANGHAI WITH HERBS AND SPICES
Baked not fried, lean ground turkey plus herbs and spices equal wholesomeness and deliciousness.
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Servings: 70 Rolls
Calories: 25kcal
Equipment
- Mixing bowl
- Knife and chopping board
Ingredients
- Spring roll pastry wrapper
- Bowl of water
- 2 tablespoon Cooking oil
Filling
- 1 large Cooking onion, diced + pinch of salt
- 2 pound Lean ground turkey (optional: chicken, pork snd or beef)
- 2 Egg + 1 yolk
- 1 large Carrots, grated using the large hole of a grater
- 1 medium Potatoes, grated
- 1 tablespoon Rosemary (Fresh) or 1 teaspoon dried and crumbled
- 1 tablespoon Thyme (fresh) or 1 teaspoon dried
- 1 teaspoon Fresh oregano or ¼ teaspoon dried oregano
- 1 small Garlic cloves, minced or 1 teaspoon garlic powder
- ¼ teaspoon Ground cumin
- ¼ teaspoon Nutmeg
- ¼ teaspoon Gound black pepper
- 3 tablespoon Soy sauce
Apple Cider Vinegar dipping sauce
- ½ cup Apple cider vinegar
- 2 tablespoon Water
- ¼ teaspoon Salt
- ¼ teaspoon Freshly ground pepper
- 2 tablespoon Red onion, finely diced
- 1 clove Garlic, minced
- 1 Thai chili, thinly sliced
- 3 Mint leaves, finely chopped
- 1 tablespoon Brown sugar
Suggested Dipping Sauce
- Thai sweet chili sauce
- Sweet and sour sauce
Instructions
Filling
- Heat a tablespoon of oil in a small saute pan over low heat, add the onion + salt and sweat until soft and starts to brown while stirring once in a while. About 5 minutes
- While you are sauteing the onions, put all the ingredients in a mixing bowl, add the onions when ready. Using your clean hands, gently incorporate all the ingredients. Avoid over mixing, the meat should be visible not mushed. Cover the bowl and let it rest in the fridge for at least 1 hour or overnight.
Dipping sauce
- Combine all the ingredients in a lidded jar and shake to incorporate everything. Can be made in advance and shake before serving. Adjust seasoning according to your likeness
Assembly
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Separate all the wrapper and cover with a damp paper towel.
- Fold the wrapper on top of the meat, roll once as you gently press the wrapper to tighten the meat. Give another roll then fold both sides and continue rolling to finish forming a nicely tight cylinder. Continue rolling with the rest of the meat mixture as you arranged it into the lined baking sheet leaving a space in between. Keep it covered with a damp paper towel while working the rest. Check the pictures for reference.
- Coat the lumpia with a thin brush of oil and bake for 10 minutes, turn the lumpia upside down and continue baking for another 10 minutes or until a little brown on top and cook inside.
- Arrange in a serving platter and serve with balsamic vinegar dipping sauce or a choice of your own. Enjoy!
Notes
If you're going to cook it all, arrange the lumpia in two baking sheets and set the rack on the upper second shelf and one on the lower second shelf. Rotate the baking sheets halfway through cooking. If not, freeze and bake frozen adding extra minutes for baking.
How to Wrap TheLumpiang shanghai
Lumpiang Shanghai Wrapping Steps
Nutrition
Calories: 25 kcal (1%)Carbohydrates: 1 gProtein: 3 g (6%)Fat: 1 g (2%)Cholesterol: 13 mg (4%)Sodium: 70 mg (3%)Potassium: 57 mg (2%)Fiber: 1 g (4%)Sugar: 1 g (1%)Vitamin A: 189 IU (4%)Vitamin C: 1 mg (1%)Calcium: 5 mg (1%)Iron: 1 mg (6%)
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