Lumpiang Shanghai

Lumpiang Shanghai or Spring Rolls is a dish made up of ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. It is usually served with sweet and sour sauce which attests to the Chinese influence.

1/4 kilo ground pork
1/8 kilo shrimps, chopped
1/4 kilo cup finely chopped singkamas
1/4 cup finely chopped carrots
1 clove garlic, minced
1 egg, slightly beaten
3 tablespoons chopped onion
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
pinch of pepper
lumpia wrappers or spring roll wrappers
oil for frying


Sweet and Sour Sauce:

1/2 teaspoon salt
2/3 cup water
2 teaspoons soy sauce
1/4 cup sugar
1/4 cup vinegar
2 tablespoons cornstarch dispersed in
1/3 cup water
1 teaspoon oil

Combine all the ingredients for lumpia filling. Wrap in lumpia wrapper in long, thin shapes. Deep-fry in hot oil until golden brown. Drain. Cut into shorter lengths before serving.

In a saucepan, combine all the ingredients for the sauce. Boil until thick. Serve with lumpia.

Courtesy of The Maya Kitchen

Fried Lumpia / Lumpiang Prito

Lumpiang Prito literally means fried spring roll. It consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat or seafood may also be added. Though it is the least expensive of the variants, the preparation – the cutting of vegetables and meats into appropriately small pieces and subsequent pre-cooking – may prove taxing and labor-intensive. This variant may come in sizes as little as that of lumpiang shanghai or as big as that of lumpiang sariwà. It is usually eaten with vinegar and chili peppers, or a soy sauce-and-calamondin juice mixture known as toyo-mansi.  But I prefer eating friend lumpia with vinegar and lots of garlic.

Ingredients:

1/4 cup oil

1 tablespoon minced garlic

1/2 cup sliced onions

1/4 kilo lean pork or chicken, chopped

1/4 kilo shrimps, chopped

1 cup carrots, cut into julienne strips

2 cups bean or mongo sprouts (optional)

2 cups singkamas, cut into julienne strips

1 cup cabbage, shredded

salt and pepper to taste

lumpa wrappers or spring roll wrappers

Vinegar Dipping Sauce:

1/2 cup white vinegar

3 garlic cloves, crushed

salt and pepper

1. Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.

2. To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.

3. Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce.

4. Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.

Fresh Lumpia

Fresh Lumpia or Lumpiang Sariwa is a traditional Filipino dish. It consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe. The accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. This variety is not fried and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants. It is derived from the original Chinese popiah.

We always prepare and serve Fresh Lumpia in our family reunions, birthday parties and other special occasions.


3/4 kilo ubod ( heart of palm )
1 cup ground pork
2 cloves garlic, crushed
2 tablespoons oil
1/4 kilo Baguio beans
1/2 cup shrimps, shelled
salt and vetsin to taste
1 medium size onions, chopped
2 cups water with shrimp juice added
carrots and lettuce

Extract juice from shrimp head.  Set aside.  Saute in garlic, onions, pork and shrimps.  Add water and shrimp juice mixture.  Let it boil.  Add ubod and beans.  Cover and cook until done.  Season to taste.  Drain.  Set aside to cool. 

Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.
Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.


 Lumpia sauce:

1/2 cup sugar
1 teaspoon salt
garlic, crushed as desired
1 tablespoon soy sauce
2 cups broth
2 tablespoon cornstarch, dissolved in 1/4 cup water

Mix all the ingredients and heat in low fire.


Homemade Lumpia Wrapper:

1 cup flour
1 cup water
1 egg
salt and vetsin to taste

Mix all ingredients.  Brush on Teflon pan.  Yield: 10-15 pieces