Easiest Way to Prepare Tasty Filipino Spring Rolls (Lumpiang Shanghai)

Filipino Spring Rolls (Lumpiang Shanghai). There's a reason why Lumpiang Shanghai - Filipino Spring Rolls (Lumpia) — are the hit of every Filipino family gathering! Rolling lumpia - especially this kind - can be quite laborious, but when you are gathered with aunts and cousins, usually everyone chips in and helps out. These beloved Filipino spring rolls, Lumpiang Shanghai, are deep-fried to crunchy perfection.

Well, the main difference is that it has. 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. 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 of ground pork.
2. It's of cooked or raw shrimp (peeled, deveined, finely chopped).
3. Prepare of garlic cloves.
4. It's of onion (finely chopped).
5. You need of green onion (finely chopped).
6. It's of carrot (finely chopped).
7. You need of celery (finely chopped).
8. You need of salt.
9. You need of ground black pepper.
10. You need of soy sauce (Kikkoman preferably).
11. It's of package spring roll wrappers (NOT egg roll wrappers!).
12. Prepare of frying oil (i.e. peanut oil).
13. It's of eggs.
14. Prepare 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. These crispy, pork-filled spring rolls are popular Filipino party food—piled high on platters, they're always the first thing to go. Lumpiang shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya), is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) wrapped in a thin egg crêpe.

Filipino Spring Rolls (Lumpiang Shanghai) step by step

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. However, lumpiang shanghai is one of my favorite types of lumpia. Lumpiang Shanghai is a fried, meaty, Philippine lumpia or spring roll that is forever present at Filipino dining tables during special gatherings. Obviously, lumpiang Shanghai is part of the great Chinese influence on the Filipinos. Combine all ingredients for lumpia (spring roll) filling.