做法
- 在大碗中混合猪肉、胡萝卜、马蹄、洋葱、大蒜、葱、酱油、鱼露、蚝油、鸡蛋、胡椒、盐和糖。用勺单方向搅拌90秒至粘稠成团。
- 在热锅中试煮一小勺;包之前尝味调整调料。
- 把1.5大勺馅沿皮的下三分之一摆成薄12厘米长条。菲式lumpiang Shanghai小——比越南cha gio薄得多。
- 紧紧卷起:把底边盖过馅,两侧折入,然后紧紧卷到顶。用水沾湿最后边封口。完成的卷盖湿布;面皮干得快。
- 把油加热到170°C。每批6到8个炸4分钟,翻动,至深金酥脆。在沥油架上沥干。
- 上桌前每个卷斜切对半——斜切露出馅是菲律宾呈现标准。堆在盘上。趁热配香蕉番茄酱或甜辣酱上桌。Lumpiang Shanghai未炸冷冻效果绝佳;聚会时从冷冻直接炸。
Common questions
Can 菲式迷你春卷 be made ahead?
菲式迷你春卷 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is 菲式迷你春卷 spicy?
菲式迷你春卷 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 菲式迷你春卷 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 菲式迷你春卷 to make at home?
菲式迷你春卷 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 菲式迷你春卷 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Lumpiang Shanghai——尽管名字——并不特别上海。命名是菲律宾华人传统:'Shanghai'指小炸卷,与较大lumpiang sariwa对比。这道菜在每个菲律宾聚会、节日和生日。节日食物三剑客是lumpia、pancit和lechon。香蕉番茄酱——二战番茄稀缺时发明——是菲律宾蘸酱;别的都不如。用猪油炸味道更正宗。
