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

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, filipino spring rolls (lumpiang shanghai). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

These beloved Filipino spring rolls, Lumpiang Shanghai, are deep-fried to crunchy perfection. With a mixture of ground pork, onions, carrots, and bell Lumpiang Shanghai is our very own Filipino version of spring rolls. What is the difference, you might ask? Well, the main difference is that it has.

Filipino Spring Rolls (Lumpiang Shanghai) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Filipino Spring Rolls (Lumpiang Shanghai) is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Get 1 lb ground pork
  2. Get 1/2 cup cooked or raw shrimp (peeled, deveined, finely chopped)
  3. Make ready 4 garlic cloves
  4. Take 1/2 cup onion (finely chopped)
  5. Take 1/4 cup green onion (finely chopped)
  6. Take 1/2 cup carrot (finely chopped)
  7. Get 1/4 cup celery (finely chopped)
  8. Take 1 tsp salt
  9. Get 2 tsp ground black pepper
  10. Prepare 1/4 cup soy sauce (Kikkoman preferably)
  11. Take 1 package spring roll wrappers (NOT egg roll wrappers!)
  12. Prepare 1 frying oil (i.e. peanut oil)
  13. Make ready 2 eggs
  14. Make ready 1 sweet Thai chili sauce (for dipping)

Obviously, lumpiang Shanghai is part of the great Chinese influence on the Filipinos. Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Lumpiang Shanghai are also thinner and smaller than its other fried counterparts.

Instructions 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!

This lumpia recipe is authentic and yields the crispiest lumpia ever. Lumpiang Shanghai are also thinner and smaller than its other fried counterparts. Lumpiang Shanghai are very easy to make as you just roll them up. Combine all ingredients for lumpia (spring roll) filling. Vegetarian Lumpiang Shanghai (Similar to an Egg Roll).

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