Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, filipino spring rolls (lumpiang shanghai). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really 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 favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Filipino Spring Rolls (Lumpiang Shanghai) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first 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):
- Get 1 lb ground pork
- Get 1/2 cup cooked or raw shrimp (peeled, deveined, finely chopped)
- Get 4 garlic cloves
- Prepare 1/2 cup onion (finely chopped)
- Take 1/4 cup green onion (finely chopped)
- Prepare 1/2 cup carrot (finely chopped)
- Prepare 1/4 cup celery (finely chopped)
- Take 1 tsp salt
- Take 2 tsp ground black pepper
- Make ready 1/4 cup soy sauce (Kikkoman preferably)
- Prepare 1 package spring roll wrappers (NOT egg roll wrappers!)
- Make ready 1 frying oil (i.e. peanut oil)
- Take 2 eggs
- 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?
Instructions to make Filipino Spring Rolls (Lumpiang Shanghai):
- Thaw the frozen spring roll wrappers ahead of time by simply taking them out of the freezer and setting them aside at room temperature.
- 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.
- Mix all ingredients very well. I used a clean hand to do this step.
- Create an egg wash by beating the leftover egg with 1/4 cup of water in a small bowl.
- 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.
- 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.
- Pick up the corner closest to you, and fold the wrapper over and snug against the log.
- Fold the left and right corners over to cover the ends of the log.
- 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.
- 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.
- 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.
- 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.
- If pan frying, fry each roll 4-5 minutes on each side or until golden brown.
- 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 Filipino egg roll dish. The filling or meat mixture is mainly composed of ground pork, minced carrots, and minced onion.
So that is going to wrap it up for this exceptional food filipino spring rolls (lumpiang shanghai) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
