Of all the things I cook , this is the most requested. It doesn’t matter if it’s a grand occasion or a simple family gathering, Lumpia Shanghai,Filipino Spring Rolls has to be on the table. Lumpia is the collective name for spring rolls, essentially a rolled pastry (which can be fresh or deep fried) and filled with either savoury or sweet fillings. An example of sweet filling is bananas and is then called Banana Turón (Banana Spring Rolls). Lumpia Shanghai on the other hand is filled with ground pork or chicken that is mixed with traditional Filipino spices. Shanghai is a nod to it’s similarity to the Chinese Spring Rolls,hence the name.
There are many different recipes out there for Lumpia Shanghai. Each region has their own specialty. The following recipe is from my home city of Borongan, famous for it’s typhoon. It’s a little bit more simple than most, relying on the flavours of onion and garlic to shine through. That’s the way I like my spring rolls which is perfect for dipping into a side of sweet chilli sauce or the Filipino favourite – vinegar and garlic dip.
What you need..
- Fridge and Pantry – Ground Pork, Egg,Onion,Garlic,Salt and Pepper, Stock Cube/Powder,soy sauce,sesame oil,optional
- Spring Roll Wrapper – I tend to use the smaller sized 13x13cm, only because it’s easier to handle. If you can only find the larger sized ones, make a long spring roll, then just cut them into smaller portions.
Easy does it..
- Mix all the filling ingredients together in a bowl. Carefully peel off about 24 wrappers from the stack of wrappers. Keep these wrappers covered with a tea towel. Return the rest into the plastic wrapper. Have a small cup with water handy.
- Place a wrapper rough side up on a plate, with one corner facing you. Place a teaspoon of filling on the bottom half corner. Roll halfway, fold the two sides in and continue rolling until you have a cigar shaped roll. Moisten the edges with a bit of water and tuck in. Repeat for the remaining spring rolls.
- If you want, you can also leave the ends open, as in the photo. In this case you don’t have to tuck the sides in. It doesn’t really affect the over all taste, it just means that you’ve got extra crispy bits ,without the filling. If I want a neater look, I’ll tuck the sides in, but if it’s only for myself, I’ll leave the ends un tucked.
- Pour enough oil into a large pan about half the height of the spring rolls. Heat on medium until bubbles appear if poked with a wooden spoon.
- Place about 4 to 6 spring rolls into the pan( do not crowd or the spring rolls will be soggy) seam side down so it does not unravel. Cook until deep golden about 2 minutes each side. Transfer cooked spring rolls to a plate which has been lined with paper towels.
- Serve straight away with sweet chilli sauce.
Lumpia Shanghai, the Filipino Spring Rolls
12
servings20
minutes30
minutesCrispy Spring Rolls filled with Pork
Ingredients
500g ground Pork
1 Egg, beaten
1 Carrot, peeled and grated
1 Onion, peeled and grated
6 Garlic cloves, finely minced or 2 teaspoon garlic powder
1 teaspoon Vegetable Stock powder (like Vegeta) or 1 Stock Cube crumbled
2 teaspoons soy sauce
1 teaspoon sesame oil,optional
salt and pepper
Spring Roll wrappers
Cooking oil for frying
Directions
- In a medium bowl, mix all the ingredients together except the wrappers.
- Take a teaspoon of filling(or depending on the size of your wrapper) and place on top of one wrapper as per photo. Roll like a cigar to fully encase the filling. Moisten the edges with a bit of water to seal.Repeat until filling is used up.
- Place about 3cm deep of cooking oil on a pan and heat oil on medium heat. When oil is hot enough, place spring rolls seam side down (to prevent unravelling) onto the cooking oil. Cook for about 2 minutes on one side, then flip to the other side. Repeat for remaining spring rolls. When golden and cooked through, remove from the cooking oil, to a plate lined with paper towels.
- Serve with sweet chilli sauce or chilli vinegar dip.
Notes
- Makes about 24 spring rolls
