Filipino Spring Rolls (Lumpiang Shanghai)
Filipino Spring Rolls (Lumpiang Shanghai)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, filipino spring rolls (lumpiang shanghai). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Filipino Spring Rolls (Lumpiang Shanghai) is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Filipino Spring Rolls (Lumpiang Shanghai) is something that I have loved my whole life.

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 can achieve that.

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

So that is going to wrap it up with this special food filipino spring rolls (lumpiang shanghai) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!