Steps to Cook Speedy Filipino Spring Rolls (Lumpiang Shanghai)

Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Filipino Spring Rolls (Lumpiang Shanghai). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Filipino Spring Rolls (Lumpiang Shanghai) Recipe. 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.

You can cook Filipino Spring Rolls (Lumpiang Shanghai) using 14 ingredients and 14 steps. Here is how you cook it.

Ingredients of Filipino Spring Rolls (Lumpiang Shanghai)

1. You need 1 lb of ground pork.
2. You need 1/2 cup of cooked or raw shrimp (peeled, deveined, finely chopped).
3. Make ready 4 of garlic cloves.
4. You need 1/2 cup of onion (finely chopped).
5. Make ready 1/4 cup of green onion (finely chopped).
6. Make ready 1/2 cup of carrot (finely chopped).
7. Take 1/4 cup of celery (finely chopped).
8. Prepare 1 tsp of salt.
9. It’s 2 tsp of ground black pepper.
10. You need 1/4 cup of soy sauce (Kikkoman preferably).
11. Take 1 of package spring roll wrappers (NOT egg roll wrappers!).
12. Prepare 1 of frying oil (i.e. peanut oil).
13. It’s 2 of eggs.
14. It’s 1 of sweet Thai chili sauce (for dipping).

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 one of my favorite Filipino recipes.I made it my goal this year to finally put together a vegan version for the blog.

Filipino Spring Rolls (Lumpiang Shanghai) instructions

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!.

Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine.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 are various types of spring rolls commonly found in Indonesian and Filipino cuisines.They are a snack or an appetizer that is made with thin pastry skins.Lumpiang Shanghai, also called lumpia Shanghai, or lumpia for short, 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.This differs from an egg roll because lumpiang Shanghai uses a spring roll wrapper.Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables.