Lumpiang Shanghai, or Filipino spring rolls, is a beloved dish in the Philippines. Despite its name, it isn’t from Shanghai but is a staple in Filipino cuisine. These rolls contain ground pork and finely chopped vegetables like carrots and onions. The mixture is seasoned with garlic, soy sauce, and other spices.
Filipinos love Lumpiang Shanghai for several reasons:
- Versatility: It can be enjoyed as an appetizer, snack, or main course.
- Flavor: The savory meat and crunchy vegetables wrapped in a crispy shell create a delicious combination.
- Cultural Importance: It’s a must-have at Filipino gatherings and celebrations, symbolizing unity and festivity.
Have you ever tried making or tasting Lumpiang Shanghai?
Ingredients
Ingredients
- 1 cup Carrots, Minced
- 1.5 lb Ground Pork
- 1 cup Yellow Onions, Minced
- 1/3 cup Garlic, Minced
- 1/3 cup Parsley, Minced
- 1 tbsp Soy Sauce
- 2 tsp Salt
- 1 1/2 tsp Ground pepper
- 1 Pc Egg
- 1 Pack Springroll Wrappers
Instructions
Instructions
- 1
In a large bowl, combine the ground pork, minced carrots, minced onions, minced garlic, parsley, soy sauce, salt, ground black pepper, and egg. Mix everything well until thoroughly combined.
- 2
Lay out a spring roll wrapper and place about 1-2 tablespoons of the mixture on one side. Roll it up tightly, sealing the edges with a bit of water. Repeat this process until all the mixture is used and the wrappers are filled.
- 3
Preheat your cooking oil in a pan over medium heat. Once hot, carefully add the wrapped rolls and fry them until they achieve a golden-brown color.
- 4
Using a slotted spoon, remove the fried rolls and place them on a paper towel-lined plate to drain any excess oil.
- 5
Transfer the crispy, delicious Lumpiang Shanghai to a serving plate and pair them with your favorite dipping sauce.
- 6
Serve and enjoy!
Notes
Notes
Tips:
1. Mixing the Filling: Ensure all ingredients are finely minced to create a uniform filling. This helps the mixture hold together well when wrapping and frying.
2. Rolling Technique: When wrapping the spring rolls, make sure to roll them tightly to avoid any air pockets. Seal the edges with a bit of water to keep the rolls intact during frying.
3. Frying: Fry the spring rolls in small batches to maintain the oil temperature and ensure even cooking. Overcrowding the pan can lead to unevenly cooked rolls.
4. Oil Temperature: To check if the oil is hot enough, place a small piece of wrapper in the oil. If it sizzles and floats to the top, the oil is ready.
5. Draining Excess Oil: After frying, place the cooked spring rolls on a paper towel-lined plate to absorb any excess oil. This keeps them crispy.
6. Freezing Option: If you’d like to prepare ahead, you can freeze the rolled, uncooked spring rolls. Place them on a baking sheet in a single layer to freeze, then transfer them to a freezer bag. Fry them directly from frozen, adding a couple of extra minutes to the cooking time.
Equipment
Equipment
- Large Mixing Bowl: To combine all the filling ingredients.
- Knife: For mincing the carrots, onions, garlic, and parsley.
- Cutting Board: To safely chop and mince the vegetables.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
- Spoon: For mixing the filling and spooning it onto the wrappers.
- Spring Roll Wrappers: To wrap the filling.
- Small Bowl of Water: To help seal the edges of the spring rolls.
- Frying Pan or Deep Fryer: For frying the spring rolls.
- Tongs or Slotted Spoon: To safely remove the spring rolls from the hot oil.
- Paper Towels: To drain excess oil from the fried spring rolls.
- Serving Plate: To present the delicious Lumpiang Shanghai.
Nutrition
Nutrition
| Calories | 70-80Kcal |
| Carbohydrates | 6-7g |
| Cholesterol | 15-20mg |
| Fat | 3-4g |
| Dietary Fiber | 0.5 – 1g |
| Protein | 4-5g |
| Saturated Fat | 1g |
| Sodium | 180-220mg |
| Sugar | 0.5 – 1 g |
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