Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, filipino spring rolls (lumpiang shanghai). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

There's a reason why Lumpiang Shanghai - Filipino Spring Rolls (Lumpia) — are the hit of every Filipino family gathering! These lumpia are filled with pork, shrimp and vegetables, and are as much fun to make as they. 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.

Filipino Spring Rolls (Lumpiang Shanghai) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Filipino Spring Rolls (Lumpiang Shanghai) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have filipino spring rolls (lumpiang shanghai) using 14 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Filipino Spring Rolls (Lumpiang Shanghai):

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

Crunchy Filipino spring rolls burst with flavour on every bite. My lumpiang shanghai recipe is packed with a combination of ground pork, and seasonings. Cook the garlic and ginger until fragrant and combine. - In a small saucepan, heat up the vegetable oil over medium-high heat. - Stir in the garlic and ginger. This differs from an egg roll because lumpiang Shanghai uses a spring roll wrapper, which is thinner than traditional egg roll wrappers.

Steps to make Filipino Spring Rolls (Lumpiang Shanghai):

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!

Cook the garlic and ginger until fragrant and combine. - In a small saucepan, heat up the vegetable oil over medium-high heat. - Stir in the garlic and ginger. This differs from an egg roll because lumpiang Shanghai uses a spring roll wrapper, which is thinner than traditional egg roll wrappers. To learn more about spring rolls vs. egg rolls, visit my post. Lumpiang Shanghai is one of many different types of lumpia in the Philippines. Here are some different varieties: Lumpiang sariwa: lumpia wrapped with a fresh spring roll wrapper.

So that is going to wrap it up with this special food filipino spring rolls (lumpiang shanghai) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!