LUMPIANG SHANGHAI

Lumpiang Shanghai or Spring Rolls is a dish made from ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg.  It is of Chinese origin and was brought to the Philippines by Chinese immigrants.  Believed to originate from Shanghai, in truth no recipe of this exists in the China.  Lumpiang Shanghai is commonly served with sweet and sour sauce owing to the influence of Chinese cuisine, but catsup (tomato or banana) and vinegar are popular alternatives.  Spring rolls  is commonly serve with pansit (stir-fried rice noodles) during gathering or celebrations like birthdays, fiestas or during the holiday season.

On our last day in London a few weeks back, our nephew sent a message to my hubby and asking him to tell me that he would like to have spring rolls or lumpiang shanghai and pansit when we come over visit my mother-in-law during the Easter holiday.  The kids love to make their own spring rolls and helping out in the food preparation.   As you can see in  the photos which was taken a year ago, they enjoyed making the rolls and bonding with their cousins.

[lt_recipe name=”LUMPIANG SHANGHAI” servings=”10″ cook_time=”15M” difficulty=”Easy” print=”yes” ingredients=”INGREDIENTS; ;3 x 400 gram pack ground beef (normally use ground pork or a combination);2 medium size onions, minced;1/2 cup celery, minced;1 kilo carrots, peeled & minced;1/2 cup coriander, minced;5 tbsp soy sauce (marca pina or silver swan brand);1-2 large eggs;salt to taste;Freshly ground black pepper, to taste;salt to taste or as needed;3 packs spring roll wrappers in blue pack from Spring Home wrappers, 50 count/pack;1 piece beaten egg in a bowl for sealing the rolls;oil for frying” ]In a large mixing bowl, combine the grounded meat and the rest of the ingredients except the wrappers, 1 piece egg for sealing and oil for frying. Mix all the ingredients well until well incorporated. Heat a little oil in a small pan, and test a teaspoon of the filling to check for taste. Adjust seasoning as needed. The filling can be prepared ahead of time up to a day in advance and chilled in the fridge in a tight sealed container.;;It helps to take out the wrapper out a day before using it and let it thaw in the refrigerator. Separate the wrappers in advance and cover it with a damp cheese cloth or tea towel to prevent the wrapper from drying out. Here is a diagram that I found online that shows how to wrap a lumpia. What I do is rolling away the wrapper from me instead of what is shown in the photo below. ;;Continue rolling until the spring rolls are done, there should be at least 150 finished rolls. Keep it covered and layered with wax paper in between. Make sure you put it in the refrigerator in a sealed container until you are ready to fry or freeze individually (this is to prevent the rolls from sticking to one another before packing in a bag) and then placed in a resealable bag afterwards.;;Heat up oil in a wok or deep fryer until temperature at least 175C degrees. Once the oil is hot and ready, start adding the rolls by batches of 8 at a time or a max of 10 pieces. Fry until golden brown or you can set a timer for about 7 minutes. Do not overcrowd your pan or fryer, so that the oil temperature won´t go down or else your rolls will absorb the oil and cook it instead of frying it high heat. Line a colander with paper towels, and place the cooked rolls standing to drain the excess oil. This is to prevent the spring rolls from getting soggy or soft.;;Serve the spring rolls with a Thai sweet chilli sauce or as the Filipinos normally do it is with a banana catsup like Jufran or UFC. This is excellent to be eaten as is or with pancit.[/lt_recipe]