LUMPIA FROM THE PHILIPPINES

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:

1. 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.
2. 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.
3. Take one lumpia wrapper and place it on a clean surface with one corner pointing towards you (forming a diamond shape).
4. Spoon about a tablespoon of the filling onto the lower corner of the wrapper.
5. 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.
6. Continue filling and rolling until all the wrappers are used up and the filling is gone.

For Frying the Lumpia:

1. Heat enough cooking oil in a deep pan or skillet for frying. The oil should be around 350-375°F (175-190°C).
2. 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.
3. 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):

1. In a small saucepan, combine soy sauce, vinegar, water, minced garlic, chopped red onion, and brown sugar.
2. Optionally, add red pepper flakes or chopped chili peppers for some heat.
3. 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.
4. Taste the sauce and adjust the flavors to your preference. You can add more sugar for sweetness or more vinegar for acidity.
5. 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.