Philippines
Lumpiang Shanghai
The crispy spring rolls of every celebration
Lumpia, too, has Chinese roots – the word goes back to “lunpia”. In the Philippines it gave rise to a whole family of rolls: fresh (sariwa) or, most popular, the thin fried Lumpiang Shanghai with a minced-meat filling.
They are the secret star of every fiesta and buffet – rolled finger-length, deep-fried golden and crisp, gone in seconds. Hardly anyone stops at one.
Ingredients
- Minced pork500 g
- Lumpia wrappers1 pack
- Carrot, finely diced1
- Onion & garlic1 each
- Egg1
- Soy sauce2 tbsp
- Salt, pepperto taste
- Sweet-chilli or vinegar dipto serve
★ = available authentic in the Asia Boutique
Preparation
Mix the pork with carrot, onion, garlic, egg, soy sauce, salt and pepper until well combined.
Place 1 tbsp of filling on a wrapper, roll thin and tight into a finger-thick roll, seal the edge with water.
Optionally halve for bite size.
Deep-fry in batches in 170 °C oil until golden and crisp (3–4 min).
Drain on kitchen paper, serve hot with the dip.
Make it original
Thin Filipino lumpia wrappers roll up more easily and turn crisper than thick pastry sheets – together with the matching dip.