Lumpia is a popular Filipino dish that consists of spring rolls filled with a mixture of vegetables, meat, and sometimes seafood. Lumpia can be served fresh (lumpiang sariwa) or fried (lumpiang shanghai), and it is often enjoyed as a snack or appetizer. Here, I’ll provide you with a recipe for making lumpiang shanghai, the fried version of Filipino spring rolls.
Ingredients:
For the Lumpia Filling:
- 1 pound ground pork (or a combination of pork and shrimp)
- 1 cup finely chopped carrots
- 1 cup finely chopped green beans
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup water chestnuts, finely chopped (optional, for added crunch)
- Salt and pepper to taste
- Lumpia wrappers (spring roll wrappers)
- Cooking oil for frying
For the Lumpia Sauce (Sukang Lumpia):
- 1/2 cup soy sauce
- 1/4 cup vinegar (preferably cane vinegar)
- 1/4 cup water
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- 1/2 cup brown sugar
- Red pepper flakes or chopped chili peppers (optional, for heat)
Instructions:
For the Lumpia Filling:
- In a large mixing bowl, combine the ground pork, chopped carrots, green beans, onion, garlic, and water chestnuts (if using). Mix well to combine all the ingredients.
- Season the mixture with salt and pepper to taste. You can also add other seasonings or sauces if desired, like soy sauce or fish sauce, for extra flavor.
- Take one lumpia wrapper and place it on a clean surface with one corner pointing towards you (forming a diamond shape).
- Spoon about a tablespoon of the filling onto the lower corner of the wrapper.
- Roll the wrapper tightly over the filling, folding in the sides as you go, to create a neat cylinder. Use a bit of water to seal the edge of the wrapper.
- Continue filling and rolling until all the wrappers are used up and the filling is gone.
For Frying the Lumpia:
- Heat enough cooking oil in a deep pan or skillet for frying. The oil should be around 350-375°F (175-190°C).
- Carefully place the lumpia rolls into the hot oil, a few at a time, without overcrowding the pan. Fry them until they turn golden brown and crispy, turning occasionally for even cooking. This usually takes about 3-5 minutes per batch.
- Use a slotted spoon to remove the fried lumpia from the oil and drain them on paper towels to remove excess oil.
For the Lumpia Sauce (Sukang Lumpia):
- In a small saucepan, combine soy sauce, vinegar, water, minced garlic, chopped red onion, and brown sugar.
- Optionally, add red pepper flakes or chopped chili peppers for some heat.
- Bring the mixture to a simmer over medium heat and stir until the sugar is completely dissolved. Simmer for a few minutes until the sauce thickens slightly.
- Taste the sauce and adjust the flavors to your preference. You can add more sugar for sweetness or more vinegar for acidity.
- Serve the lumpia with the sauce on the side for dipping.
Enjoy your homemade lumpia shanghai with delicious dipping sauce! It’s a favorite Filipino snack or appetizer that’s great for gatherings and special occasions.