Tuesday, April 16, 2019

Filipino Shanghai Rolls (Lumpiang Shanghai)

The other day,I posted Banana Turon because I was able to buy a bunch of my precious banana.The banana craving is done and now I still have more spring roll wrapper to use.I decided to make my favorite finger food back home.Actually it was also my children's favorite.They both grew up with it and it was the first grown up food that they really enjoyed.Well,as a matter of fact most Filipino children love Shanghai Rolls because its crunchy, meaty and very tasty.This type of rolls is always present on our table with or without occasion.Every time we plan for a birthday or gathering,Shanghai rolls is included on our list because of its versatility and economically speaking, its the best choice.

So,here I go again, how did lumpia came to our place? Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Indonesia and the Philippines.The term lumpia derives from Hokkien lunpia (traditional Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for "popiah". The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a sLumpiang Hubád literally means naked spring roll. It is basically an unwrapped Lumpiang Sariwà (without the crepe). In the Philippines we have 5 varieties of Lumpia: Lumpiang Sariwa

Lumpiang Sariwà, or fresh spring rolls in English, 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.

Lumpiang Prito/Lumpiang Gulay
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.

Lumpiang Ubod This is another variation of the Filipino spring rolls which is made from coconut julienne or heart of palm. Lumpiang Ubod is a specialty of Silay City, Negros Occidental.

Banana Lumpia or Turón Turrón (Filipino cuisine)Banana lumpia or Turón is a Philippine dessert, made of thinly sliced bananas (preferably ripe plantains), a slice of jackfruit, dusted with brown sugar, rolled in a papery wrapper and fried. Brown sugar is further added while frying for additional sweetness.

Lumpiang Shanghai
This type of lumpia is filled with ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. It may sometimes contain green peas, cilantro (Chinese parsley or coriander) or raisins. Both lumpiang shanghai and the sweet and sour sauce are served which attests to the Chinese influence. This variety is by standard an inch in diameter and approximately 4-6 inches in length. However, most restaurants and street vendors often serve lumpia shanghai in smaller diameters, typically one-half to three-quarter inches, and is served with a spicy sauce instead of a sweet and sour sauce.

I have shared already the Banana Turon and now let me tell you how I make my Shanghai Rolls st home.I love to do it because it is very easy and I can freeze them too so that anytime I need it, I can just thaw and cook.But the most exciting part of this is how you make the sauce or dipping.You see the sauce or dip matters to us.You wont really enjoy these rolls if you havent got the best dip for it.Children may not realize it but for older people like me, I need a very good dipping sauce and please I prefer the homemade one.I bet many will agree with me.

250 grams ground beef 
250 grams ground pork 
2 tbsp light soy sauce 
1 tsp salt 
4 tsp rice wine 
2 tsp sugar 
1 tsp ground white pepper 
4 tbsp cornstarch 
1/2 cup carrots grated 
1/2 cup celery chopped 
1/2 cup singkamas ( Jicama or Turnip in other terms) chopped 
2 tbsp onion chopped 
6 cloves garlic grated 
1 large egg 
1 pack of Spring Roll Wrapper ( large) some oil for frying 
For the sauce: 
1 1/2 cup water 
4 tbsp sugar 
4 tbsp apple cider vinegar 
4 tbsp ketchup 
1/2 tsp salt 
4 tbsp cornstarch diluted in 4 tbsp water 
2 tbsp light soya sauce 
1 tsp dried chili flakes 
In a bowl put ground beef and ground pork,mix them together then add the following ingredients:light soy sauce,salt,rice wine.sugar,ground white pepper and cornstarch. 
Mix them well and add the second batch of ingredients:carrot,turnip,celery,onion,garlic and egg. Again mix well and make sure its well combined.
Set aside in the fridge for 30 minutes. 
Then proceed to make rolls.Cut each roll into the size you prefer and fry them (by batches) in hot oil.
Serve with dipping sauce. 
How to make the sauce: 
In a saucepan combine all the ingredients. Once it boils,turn the heat to simmering mode. Keep on stirring and cook according to your desired consistency.
After 30 minutes in the fridge.. I'm about to make my rolls...
Drop a huge tablespoonful of mixture.. about an inches or two before the center of spring roll wrapper. I use my spoon for dropping my cookie.
Now,I just started to make my roll..just like that..get the end and fold it creating a log.
Finally before it turns into a mini log roll, brush the edge with water or egg white and then proceed to seal with your fingertips
Well, you have to decide the exact size of your Lumpia...the ideal is about the height of your thumb.First,I cut it into 3 but then I changed my mind..I decided to cut each into 4 and to me..its perfect!
Hmmnnn... yummy...crispy brown, meaty and tasty lumpia, the aroma is really overwhelming.Why not take a seat and eat?..Come on, there's more for everyone...Happy Eating! 

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  1. These look fun to make and also yummy MarEliz. Thank you for the background!

    1. Thank you also Irene for coming over and for the kind words. Have a great week

  2. These look like they taste so delicious. Thanks for sharing the process on how to make these rolls. Hope you have a wonderful Easter.
    Hugs, Julie xo

    1. Hello Julie, ahh..time flies so fast.. Thank you. I wish you peace and more blessings. These rolls are wonderfully good. Have a great week

  3. This sounds and looks amazing!! Pinned! Thanks for sharing at the What's for Dinner party! Have a wonderful week.

  4. What a lovely traditional dish, Mareliz! The ingredients are so flavourful, and your Shanghai Rolls look so tempting! Thank you for sharing, and for your support of the Hearth and Soul Link Party. Wishing you a lovely week!

    1. Hello April. Thank you for coming over and for the lovely comment. Have a great week ahead.

  5. Your Filipino Shanghai Rolls look fantastic, wish I had a couple right now! Thanks so much for sharing with us on Full Plate Thursday and come back real soon!
    Miz Helen

    1. Thank you so much Mz Helen. I wish you could have them now. Have a great week ahead


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