One way to test if you’re a bonafide Filipino is by measuring your love for lumpiang shanghai. Lumpiang shanghai are Filipino version of spring rolls which are filled with meat and different vegetables which are finely chopped into a smooth filling. These spring rolls are fried to perfection and is eaten as a finger food and is a best hit in almost all occasions. Celebrate the classic Filipino cuisine by making lumpiang shanghai today!
LUMPIANG SHANGHAI (first tried making when I was a child, recommends as bonding time)
Lumpiang shanghai memes quickly circulate the social media today. Lumpiang Shanghai is one of the dishes which unites the whole country. Everyone literally knows what a lumpiang shanghai is. Sometimes I am wondering.. why isn’t lumpiang shanghai our national dish already? One who decides to travel to the country to taste the wonders of the Philippines must have lumpiang shanghai on their checklist.
Anything can be lumpia as long as it is wrapped in lumpia wrapper and is deep fried. The classic lumpiang shanghai is filled with ground pork and finely chopped vegetables. Now, many modified versions use chicken, beef and even fish! If you prefer a no-meat dish, you can have lumpiang gulay and lumpiang togue! A celebration is not complete without lumpiang shanghai. This Filipino version of spring rolls is a finger food best eaten as a snack or appetizer. With the crispy wrapper and some savoury filling on the inside, some even eat it as an ulam!
Lumpia is a very versatile dish. You can make a large batch today and just freeze it. Cook some everytime you crave for it. Most importantly, share some with your friends and family.
Lumpiang shanghai is not just a simple tasty dish for me but also one who holds a special place in my heart. I was still a small little kid when I rolled and wrapped my very first lumpiang shanghai. I made a mess and the wrap looks so sloppy but it was also the first time I was allowed to help in our kitchen. Rolling and wrapping the lumpiang shanghai might look tedious and boring for some, but I highly recommend to use this opportunity to be a bonding time with your family members. If you’re looking for a nice snack and a quality time with your family, make some lumpiang shanghai today!
HOW TO COOK LUMPIANG SHANGHAI
One reason why lumpiang shanghai is always present during celebrations is its simple preparation and simple ingredients.
The most important aspect of the lumpia is the filling. The lumpia filling is made by simply combining all the ingredients into one luscious meat filling. What’s important to note is to chop the ingredients as fine as possible. Make sure that all the ingredients are well-distributed in the ground meat.
The next steps will only be a bunch of wrapping. This recipe will yield a lot of lumpia and preparing lumpiang shanghai is a great bonding time with your family. Place a scoop of the filling and roll the lumpia into a log. Make sure to fold the sides inward to secure the filling. Some wrapping hacks I know is to make a long roll of lumpia and then just cut them before frying. The only con of that method is that the sides are not secured and there is a chance that some filings might fall during the cooking process. Once all the lumpia are wrapped, the only thing left to do is to fry. Fry the lumpiang shanghai pieces by batches until golden brown on both sides.
Serve the crispy and flavorful lumpiang shanghai with the classic sweet and sour dip. You may also enjoy them with other dipping sauces of your choice. Eat it on its own or serve it with some hot steaming rice. Enjoy!
Lumpiang ShanghaiCourse: Pork Recipes
500 grams ground pork
½ cup onion (chopped)
1/3 cup carrot (chopped)
2 tablespoons garlic (chopped)
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon soy sauce
15 to 20 pieces lumpia wrapper
oil (for frying)
- For the lumpia filling, combine the ground pork, chopped onions, carrots, garlic, garlic powder, salt, pepper, soy sauce and egg in a large bowl. Mix gently until well-combined. Set aside.
- Lay a piece of lumpia wrapper in a clean flat surface. Add 1 to 2 scoops of lumpia filling and roll the lumpia wrapper into a log. Fold the sides inward to secure the filling. Seal the wrapper by brushing with some water. Repeat these steps with the rest of the ingredients.
- Heat some oil in a pan. Fry the lumpiang shanghai by batches until golden brown. Flip to cook the other side.
- Transfer the fried lumpiang shanghai to a strainer or paper towel to drain excess oil.
- Serve the lumpiang shanghai with your favorite dip. Enjoy it while it’s hot and crispy!
Paano Magluto ng Lumpiang Shanghai
- 500 grams giniling na baboy
- ½ tasa ng sibuyas (hiniwa)
- 1/3 tasa ng carrot (hiniwa)
- 2 kutsara ng bawang (hiniwa)
- 1 kutsara ng garlic powder
- 1 kutsarita ng asin
- 1 kutsarita ng paminta
- 1 kutsara ng toyo
- 1 itlog
- 15 hanggang 20 piraso ng lumpia wrapper
- mantika (pang-prito)
- Para sa lumpia filling, paghaluihaluin ang giniling na baboy, sibuyas, carrots, bawang, garlic powder, asin, paminta, toyo at itlog sa isang malaking bowl at haluin ng mabuti.
- Ilagay ang lumpia wrapper sa malinis na flat surface. Maglagay ng 1 hanggang 2 kutsara ng lumpia filling at i-roll ang lumpia ng pahaba. Tupiin paloob ang mga gilid para ma-secure ang filling. I-brush ng konting tubig ang dulo para ma-seal ang lumpia. Gawin ang mga steps na ito sa iba pang ingredients.
- Magpainit ng mantika. Iprito ang lumpiang shanghai hanggang maging golden brown. Baliktarin ang mga ito para maluto ang kabilang side.
- Ilipat ang mga pinritong lumpia sa isang strainer o paper towel para tumulo ang sobrang mantika.
- I-serve ang lumpiang shanghai kasama ng iyong favorite dip. Enjoyin habang mainit at crispy!