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Lumpiang Shanghai – Filipino Spring Rolls (Lumpia)

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Lumpiang Shanghai – Filipino Spring Rolls (Lumpia)

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Ingredients

¼ cup cooking oil
1 tablespoon crushed garlic clove
1 cup Onion finely sliced
250 gr Pork ground
100 gr shrimps peeled and sliced 1-inch pieces (optional)
2 cups Cabbage finely sliced - like thick matchsticks
½ cup carrot sliced julienne
1 cup mungbean sprouts or togue
1 cup string beans I like using French beans) also sliced like matchsticks
½ cup mushrooms sliced thinly - half moon style
¼ cup water chestnuts sliced julienne
¼ cup firm tofu sliced ¼-inch cubes
⅛ cup soy sauce
1 tablespoon Sugar
⅛ teaspoon black pepper freshly ground
1 teaspoon Salt
2 tablespoons corn starch
1 tablespoon Water
12-15 lumpia wrappers spring roll wrappers
¼ cup Water
1 tablespoon corn starch
Oil for deep frying
  • Medium

Ingredients

Directions

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What is Lumpia?

Lumpia is a spring roll that is commonly found in the Filipino and other Southeast Asian cuisines. It can either be fried in oil or steamed. It is covered with a plastic-like pastry called a Lumpia wrapper.

You can find this Lumpia wrapper or spring roll wrapper in most Filipino and Asian grocery stores. Traditionally, it is filled with ground meat or vegetables. The name of the Lumpia depends on the filling. If the filling is ground beef or pork, it is called Lumpiang Shanghai. But if it is vegetables, we call it Lumpiang Gulay.

Below, is a recipe for crispy Lumpiang Frito or fried spring rolls made with vegetables, pork, and shrimp. Enjoy!

How t0 Make Lumpiang Shanghai:

  1. In a medium sized wok over a medium-low heat, pour in the cooking oil.
  2. Begin to sauté the garlic and onions for about 2 minutes.
  3. Then add in the ground pork and continue to sauté for another 2 minutes.
  4. Add the shrimps and give a quick swirl for about 15 seconds.
  5. Now add all the vegetables and toss them around to cook, still on a medium-low heat. Do this for about 2 minutes.
  6. In a small bowl, mix together the soy sauce, sugar, pepper, and salt, and pour this mixture all over the wok to mix well with the vegetables.
  7. Taste the juices from the cooking to see if you need some more salt and pepper.
  8. In small saucer, mix together 2 tablespoons corn starch and water.
  9. Now pour this all over the vegetables and quickly mix so that the sauce gets to stick to the vegetables. Do this for another 2 minutes.
  10. Remove from the heat and set aside to cool.

How to Wrap a Lumpia or Spring Roll:

  1. First, you must make the paste to glue the wrapper tight. Place 1 tablespoon of the corn starch in a glass measuring cup.
  2. Pour in the water and make a thin paste. Put in the microwave for 10 seconds at a time until you get a sticky paste. Stir well. Set aside.
  3. You can get two kinds of spring roll wrappers: the commercial square ones (large and small) or the home made ones that are very fragile looking, like extremely thin pancakes.
  4. On a clean chopping board or plate, lay down one piece of the spring roll wrapper. Cover the unused wrappers with a damp towel to prevent them from drying out.
  5. Place the square wrapper with a point facing you, like a diamond.
  6. Using a ¼ cup measuring cup, place the vegetable mixture on the lower side of the wrapper; that’s about ⅓ of the way from the point nearest you.
  7. Spread the vegetables to form a hotdog looking log.
  8. Slowly roll the beginning of the point up towards the top and then fold in left and right points towards the middle to cover the vegetables.
  9. Then continue to roll and make sure it’s snug so that the vegetables don’t spill out when frying.
  10. Before getting to the other end of the diamond, spread some of the cornstarch mixture on the edges to glue the roll in place.
  11. Sprinkle some cornstarch on a plate and place the spring roll on top so that it doesn’t stick to the plate.
  12. Roll the rest of the spring rolls until you finish all the filling.

Frying the Lumpia:

  1. When you are ready to fry, prepare a frying pan good for holding about 3 to 4 spring rolls. Out in about 1 ½ inches deep cooking oil.
  2. Heat the oil to medium or 150ºC (300ºF) and keep it at this temperature.
  3. Carefully place 3 or 4 pieces of the spring rolls into the oil.
  4. Using a pair of tongs, swirl the rolls so that they fry all over and do not burn in places.
  5. Fry one side for 2 minutes and then flip them over and fry for another 2 minutes or till the rolls are a light golden brown.
  6. Remove from the oil and drain with paper towel on a colander.
  7. When all done, serve.

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