Filipino Spring Rolls (Lumpiang Shanghai)
Filipino Spring Rolls (Lumpiang Shanghai)

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, filipino spring rolls (lumpiang shanghai). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Lumpiang Shanghai is a Filipino-style spring roll made of ground pork, chicken or beef filling wrapped in thin crepes called lumpia wrappers. The meat-stuffed lumpia is rolled into a thin cylindrical shape, cut into bite-size lengths and deep-fried to golden perfection. Lumpiang Shanghai is a version of Filipino spring rolls with a moist meaty filling of ground pork, garlic, onions, carrots, and soy sauce, and an extra fried outer layer.

Filipino Spring Rolls (Lumpiang Shanghai) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Filipino Spring Rolls (Lumpiang Shanghai) is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook filipino spring rolls (lumpiang shanghai) using 14 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Filipino Spring Rolls (Lumpiang Shanghai):
  1. Take 1 lb ground pork
  2. Prepare 1/2 cup cooked or raw shrimp (peeled, deveined, finely chopped)
  3. Get 4 garlic cloves
  4. Make ready 1/2 cup onion (finely chopped)
  5. Make ready 1/4 cup green onion (finely chopped)
  6. Make ready 1/2 cup carrot (finely chopped)
  7. Take 1/4 cup celery (finely chopped)
  8. Prepare 1 tsp salt
  9. Get 2 tsp ground black pepper
  10. Take 1/4 cup soy sauce (Kikkoman preferably)
  11. Take 1 package spring roll wrappers (NOT egg roll wrappers!)
  12. Make ready 1 frying oil (i.e. peanut oil)
  13. Prepare 2 eggs
  14. Take 1 sweet Thai chili sauce (for dipping)

With a mixture of ground pork, onions, carrots, and bell peppers for fillings. These bite-size savory treats are perfect for any occasion. Lumpiang Shanghai is our very own Filipino version of spring rolls. What is the difference, you might ask?

Steps to make Filipino Spring Rolls (Lumpiang Shanghai):
  1. Thaw the frozen spring roll wrappers ahead of time by simply taking them out of the freezer and setting them aside at room temperature.
  2. Add all ingredients (MINUS the spring roll wrappers, oil, and one egg) in a bowl. We will save the second egg for egg wash later.
  3. Mix all ingredients very well. I used a clean hand to do this step.
  4. Create an egg wash by beating the leftover egg with 1/4 cup of water in a small bowl.
  5. The wrappers I bought were 10" squares. They should be pliable before you separate them. Lay one flat on a clean surface with a corner pointing towards you. In other words, the square wrapper should be oriented in a diamond shape.
  6. Take about a tablespoon and a half of the mix, and lay it out across the center of the wrapper. Create a thin log about half an inch tall. The log should not extend to the corners of the wrapper. Leave about 2" of wrapper for covering either end of the log.
  7. Pick up the corner closest to you, and fold the wrapper over and snug against the log.
  8. Fold the left and right corners over to cover the ends of the log.
  9. Firmly, but gently, continue to roll the log forward. Make sure you do this as snugly as possible. Before you reach the remaining corner, dab some egg wash on it with your fingertip, and finish the roll.
  10. Repeat steps 5-9 for the rest of the mixture. Don't worry if you have leftover wrappers. Worry if you have leftover mixture lol.
  11. You can fry this a couple of ways: 1) deep fry at 350° or 2) pan fry on a stove with high heat and enough oil to submerge a roll halfway. The second method will obviously require you to turn the rolls over midway.
  12. If deep frying, drop in one roll at a time. I had a gallon of peanut oil in a deep pot, so I was able to cook all the rolls in one go. Remember, do not fill any pot more than halfway with oil when deep frying. Once the rolls are in, time for 10 minutes or until golden brown.
  13. If pan frying, fry each roll 4-5 minutes on each side or until golden brown.
  14. Remove from oil, allow to cool, cut each roll in half with kitchen shears, and serve with sweet Thai chili sauce!

Furthermore, this dish is a popular one to bring to a Filipino party or a salu-salo and every time I bring this dish, it is a big hit! Lumpiang Shanghai or Filipino Spring Rolls are traditionally made of ground meat (usually pork), minced onions, finely chopped carrots and seasoning all rolled up in a paper-thin wrapper made with flour and water. It is sealed at the end either by using a sticky beaten egg or plain water. Lumpia or Lumpiang Shanghai is a type of Filipino egg roll. The basic filling is composed of ground pork along with minced onions, carrots, and seasonings such as salt and ground black pepper.

So that’s going to wrap this up with this exceptional food filipino spring rolls (lumpiang shanghai) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!