How to cook lumpia shanghai tofu
Lumpia Shanghai Tofu Recipe
Lumpia Shanghai is originally from China. It is usually served as main course. Lumpia has two types; Lumpia Shanghai and Fresh Lumpia. Lumpia Shanghai or Spring rolls mostly contains of vegetables and meat and it is usually deep fried. While, fresh Shanghai is vegetables wrapped with fresh lumpia wrapper and will not undergo frying.
I really love to eat lumpia shanghai since I was a kid. My mom use to fill it with beef meat and vegetables. Sometimes, she even wraps bananas and put some sugar while frying. It's more than delicious I should say.
Now, I am 26 and I've been cooking the whole time. I just want to share my own version of Lumpia Shanghai Tofu. I am pretty sure once you try this recipe, your family especially your kids will love it! It's healthy and mouthwatering...PROMISE...
"Lumpia Shanghai Tofu"
1 cup minced potato
1/2 cup minced carrot
1 teaspoon garlic powder
1/2 teaspoon black ground pepper
1 tsp garlic oil
40 pieces lumpia wrapper
2 cups tofu
1 teaspoon salt ( add salt to taste)
1 teaspoon seasoning such as mushroom seasoning ( optional)
3 cups water
2 cups oil for frying
1. Bring to a boil the 3 cups of water, and then place tofu in the boiling water, add a pinch of salt and then wait at least 2 mins, then drain the water and place tofu into a bowl. Grab 2 forks and use it to mash the tofu, and then add a pinch of salt, garlic powder and black pepper and mix it thoroughly and set aside.( you can also add a dash of seasoning)
2. Heat a non stick saucepan and pour garlic oil, add the minced carrots and potatoes, cover it for 3-5 minutes or just enough to make the vegetables cooked, and then add the tofu, add additional salt to taste and stir well and then set aside for few minutes or until cool enough to wrap.
3. Place one heaping tablespoon of the filling diagonally near one corner of the wrapper and fold the end of the wrapper with the filling and then tuck in both sides and then roll it gently till you reach 1 inch from the end of the wrapper. Hold it tightly and then moisten the other side of the wrapper with water to seal the edge( do this method on all of the remaining rolls).
4. Heat saucepan, then add frying oil and heat for 3- 5 minutes. Fry 6- 8 lumpia or it may depend on the size of your pan. Deep fry until golden brown, remove it from the pan and drain excess oil with paper towels.
5. Place it in a platter and serve it with your favorite ketchup immediately ( air may affect the crispiness of your lumpia).
You don't have to fry all at once the shanghai rolls. Me and my mom usually place uncooked rolls in our freezer and just fry enough rolls for the meal. =)
Enjoy and Good Luck!