作法
- 於大碗中混合豬肉、紅蘿蔔、荸薺、洋蔥、蒜末、青蔥、醬油、魚露、蠔油、雞蛋、胡椒、鹽與糖。以湯匙朝同一方向攪拌90秒至黏稠成團。
- 於熱鍋試煎一小匙肉糊；試味調整再開始包。
- 於春捲皮下三分之一放1.5大匙餡，整成細長12公分條。菲式lumpiang Shanghai體型小——比越南cha gio細得多。
- 緊緊捲起：底邊往上覆蓋餡料，兩側內折，再緊緊捲到頂端。最後邊以水沾濕封口。包好的捲以濕布覆蓋；皮會迅速乾掉。
- 油溫加熱至170°C。每批6至8捲炸4分鐘並翻動，至深金黃酥脆。瀝於架上。
- 上桌前每捲斜切對半——斜切露出餡料為菲式擺盤標準。堆於盤上。趁熱配香蕉番茄醬或甜辣醬享用。Lumpiang Shanghai未炸時冷凍極佳；派對時可冷凍直接油炸。
Common questions
Can 菲式上海春捲 be made ahead?
菲式上海春捲 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 菲式上海春捲 spicy?
菲式上海春捲 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 菲式上海春捲 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 菲式上海春捲 to make at home?
菲式上海春捲 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 菲式上海春捲 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——儘管名稱如此——並非特別屬於上海。命名為菲華傳統：「上海」表示小炸捲對比較大的lumpiang sariwa。這道菜出現於每場菲律賓派對、慶典與生日聚會。慶典三大食物為lumpia、pancit與lechon。香蕉番茄醬——二戰番茄稀缺時發明——為菲式蘸醬，無可匹敵。豬油炸更道地。
