Wednesday, May 9, 2012

Lumpia Shanghai (Filipino Spring Roll)

I grew up on these spring rolls. I would definitely say that they are my absolute favorite Filipino dish in the world.  I remember growing up and helping my mom mix the filling and watching her roll them up and fry them. I'm so happy to share this recipe with you it's like sharing a part of my childhood. 

Wei-Chuan Spring Roll Wrappers

  • 1 lb lean, ground pork
  • 1/2 lb of raw shrimp
  • 1/2 cup of sliced water chestnuts
  • 1/2 cup of finely chopped green onions
  • 1/2 cup of finely chopped carrots
  • 1/2 cup of dried mushrooms, soaked and finely chopped (optional)
  • 1 tsp pepper
  • 1 large egg
  • 4 tbs of low sodium soy sauce
  • Egg roll wrappers 
  • Oil for frying
  • Sweet chili sauce for serving ( I use May Ploy)
Pan: Medium Heat         
Cooking Time: 4 Minutes per side
Serving: 2-4 people

How to put it all together

  1. The egg roll wrappers are usually in the frozen and need to be defrosted overnight 
  2. The next day when you are ready to make your spring rolls remove your wrappers from the container, place on a plate, and cover with a moist paper towel so that the wrappers don't dry out.
  3. Peel and de-vain the shrimp 
  4. Using a food processor minced the shrimp and add to the bowl
  5. Using the food processor chop the water chestnuts, green onions, carrots, and mushrooms. I recommend chopping all of the ingredients separately in the food processor because each ingredient is a different texture. Make sure not to grind your ingredients to a paste. 
  6. Combine all the ingredients: water chestnuts, green onions, carrots, mushrooms, pork, salt, pepper, egg, and soy sauce in a large bowl and mix thoroughly
  7. Spoon about 2 tbs of the mixture onto the egg roll wrapper and roll it tightly 
  8. At the end of the wrapper brush water before you finish rolling the roll to help create a seal. 
  9. Cut rolls into 1 1/2 inch pieces
  10. Make sure you fill your frying pan about half way full of oil and set it on medium heat
  11. Fry the spring rolls for about 4 minutes on each side or until it is golden brown

Serve with a side of jasmine rice and either sweet and sour sauce or sweet chili sauce

Best way to store these is before you fry them. After you cut the rolls into 1 1/2 inch rolls place one layer of the spring rolls on the bottom of a freezer safe plastic container. Between layers place wax paper so that they don't stick together. 
When you are ready to enjoy them, just pull them out of the freezer and fry. 


Eat Well & Adventure On,


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