Lumpiang Shanghai, also known as Filipino spring rolls, is a popular dish in the Philippines and other parts of the world. It is a type of lumpia (spring roll) that is filled with a mixture of vegetables and/or meat, wrapped in a thin dough wrapper, and deep-fried until crispy and golden brown. In this article, we will guide you through the process of cooking Lumpiang Shanghai like a pro.
Ingredients and Materials Needed
Before we start cooking, let’s first prepare the ingredients and materials needed. Here’s a list of what you’ll need:
- 1 package of spring roll wrappers (usually found in the frozen food section or at Asian markets)
- 1/2 cup of vegetable oil
- 1/2 cup of chopped cabbage
- 1/2 cup of chopped carrots
- 1/2 cup of chopped onions
- 1/4 cup of chopped garlic
- 1/4 cup of grated ginger
- 1/2 cup of ground pork
- 1/4 cup of chopped green onions for garnish
- Salt and pepper to taste
- 2 tablespoons of soy sauce
- 2 tablespoons of oyster sauce (optional)
- 2 tablespoons of sesame oil
- 2 eggs, beaten (for egg wash)
- Water, for sealing the spring rolls
Preparing the Filling
The filling is the most important part of Lumpiang Shanghai, as it gives the dish its flavor and texture. Here’s how to prepare the filling:
- In a large bowl, combine the chopped cabbage, carrots, onions, garlic, and ginger.
- Add the ground pork and mix well until everything is fully incorporated.
- Add the soy sauce, oyster sauce (if using), and sesame oil, and mix well.
- Season with salt and pepper to taste.
- Mix everything well until you get a uniform mixture.
Tips for Preparing the Filling
- Make sure to chop the vegetables finely so that they cook evenly.
- Don’t overmix the filling, as it can become too dense and heavy.
- If using ground pork, make sure to cook it until it’s fully browned before adding the other ingredients.
Assembling the Spring Rolls
Now that we have the filling prepared, it’s time to assemble the spring rolls. Here’s how:
- Lay a spring roll wrapper on a flat surface, with one corner pointing towards you.
- Place about 1 tablespoon of the filling in the center of the wrapper.
- Brush the edges of the wrapper with the beaten egg for a golden glaze.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- Repeat with the remaining wrappers and filling.
Tips for Assembling the Spring Rolls
- Make sure to handle the spring roll wrappers gently, as they can tear easily.
- Don’t overfill the spring rolls, as they can burst open during frying.
- Make sure to seal the spring rolls tightly, as they can open up during frying.
Frying the Spring Rolls
Now that we have the spring rolls assembled, it’s time to fry them. Here’s how:
- Heat the vegetable oil in a deep frying pan or a deep fryer to 350°F.
- When the oil is hot, add a few of the spring rolls to the pan (do not overcrowd).
- Fry the spring rolls until they’re golden brown and crispy, about 3-4 minutes on each side.
- Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Repeat with the remaining spring rolls.
Tips for Frying the Spring Rolls
- Make sure the oil is hot enough before adding the spring rolls, as they can absorb too much oil if the oil is not hot enough.
- Don’t overcrowd the pan, as the spring rolls can stick together.
- Don’t overfry the spring rolls, as they can become too crispy and dry.
Serving and Enjoying Lumpiang Shanghai
Now that we have the Lumpiang Shanghai cooked, it’s time to serve and enjoy them. Here are some tips for serving and enjoying Lumpiang Shanghai:
- Serve the Lumpiang Shanghai hot with a dipping sauce of your choice. Some popular dipping sauces include a mixture of soy sauce and vinegar, or a sweet chili sauce.
- Garnish with chopped green onions and serve with steamed rice or noodles.
- Experiment with different fillings and seasonings to create your own unique Lumpiang Shanghai recipe.
Tips for Serving and Enjoying Lumpiang Shanghai
- Serve the Lumpiang Shanghai immediately after frying, as they can lose their crispiness if left to sit for too long.
- Experiment with different dipping sauces to find the one that you enjoy the most.
- Consider serving Lumpiang Shanghai as an appetizer or snack, as they are easy to eat and fun to share with friends and family.
In conclusion, cooking Lumpiang Shanghai is a fun and rewarding process that requires some skill and patience. By following the steps outlined in this article, you can create delicious and crispy Lumpiang Shanghai that are sure to impress your friends and family. Remember to handle the spring roll wrappers gently, don’t overfill the spring rolls, and fry them until they’re golden brown and crispy. With practice and experimentation, you can create your own unique Lumpiang Shanghai recipe that is sure to become a favorite.
What is Lumpiang Shanghai and where did it originate?
Lumpiang Shanghai is a popular Filipino dish that is essentially a version of the Chinese spring roll. It is a deep-fried pastry filled with a mixture of vegetables and sometimes meat or seafood. The dish is believed to have originated from the Chinese community in the Philippines, who brought with them their own version of spring rolls.
Over time, the Filipinos adapted the recipe to suit their own taste preferences, using local ingredients and adding their own twist to the filling. Today, Lumpiang Shanghai is a staple in Filipino cuisine and is often served as an appetizer or snack in restaurants and households across the country.
What are the ingredients needed to make Lumpiang Shanghai?
The ingredients needed to make Lumpiang Shanghai include a mixture of vegetables such as cabbage, carrots, and onions, as well as sometimes meat or seafood like pork or shrimp. The filling is typically mixed with a combination of soy sauce, oyster sauce, and sesame oil to give it flavor. The pastry wrapper, which is usually made from a mixture of flour and water, is also a crucial ingredient.
In addition to the filling and pastry wrapper, other ingredients like salt, pepper, and garlic are also needed to add flavor to the dish. Some recipes may also call for additional ingredients like bean sprouts or mushrooms, depending on the desired flavor and texture.
How do I prepare the filling for Lumpiang Shanghai?
To prepare the filling for Lumpiang Shanghai, start by finely chopping the vegetables and cooking them in a pan with some oil until they are softened. Then, add the cooked vegetables to a bowl and mix in the soy sauce, oyster sauce, and sesame oil. If using meat or seafood, cook it separately and then chop it into small pieces before adding it to the bowl.
Once all the ingredients are mixed together, season the filling with salt, pepper, and garlic to taste. Make sure to mix everything well so that the flavors are evenly distributed. The filling should be moist but not too wet, as this can make it difficult to wrap the pastry.
How do I wrap the Lumpiang Shanghai?
To wrap the Lumpiang Shanghai, start by laying a pastry wrapper on a flat surface. Place a tablespoon or two of the filling in the center of the wrapper, depending on how large you want your spring rolls to be. Brush the edges of the wrapper with a little water to help it stick together.
Then, fold the bottom half of the wrapper over the filling, followed by the sides and finally the top half. Press the edges together to seal the spring roll and make sure there are no air pockets inside. Repeat the process with the remaining wrappers and filling.
How do I fry the Lumpiang Shanghai?
To fry the Lumpiang Shanghai, heat a deep frying pan or a deep fryer with about 2-3 inches of oil over medium-high heat. When the oil is hot, carefully place a few of the spring rolls in the pan and fry until they are golden brown and crispy.
Make sure not to overcrowd the pan, as this can cause the spring rolls to stick together. Fry the spring rolls in batches if necessary, and drain them on paper towels to remove excess oil. Serve the Lumpiang Shanghai hot with a dipping sauce of your choice.
Can I bake the Lumpiang Shanghai instead of frying it?
Yes, you can bake the Lumpiang Shanghai instead of frying it. To do this, preheat your oven to 400°F (200°C). Place the spring rolls on a baking sheet lined with parchment paper and brush them with a little oil. Bake the spring rolls for about 15-20 minutes, or until they are crispy and golden brown.
Baking the Lumpiang Shanghai is a healthier alternative to frying, but it may not produce the same crispy texture. To get a crisper texture, you can try brushing the spring rolls with a little oil and then baking them in a toaster oven or under the broiler for a few minutes.
How do I store leftover Lumpiang Shanghai?
To store leftover Lumpiang Shanghai, let them cool completely on a wire rack. Then, place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze the spring rolls for up to 2 months and then thaw them when you’re ready to eat them.
When reheating leftover Lumpiang Shanghai, you can fry them again in hot oil or bake them in the oven until crispy. Alternatively, you can also reheat them in the microwave, but be careful not to overheat them as this can cause them to become soggy.