Lumpiang Shanghai – Filipino Spring Rolls
By Father Ronald Maquiñana
To serve during Lent, eliminate meat from the recipe.
- 2 lbs. ground pork
- 1 lb. shrimp, peeled, deveined and minced (optional)
- ½ cup yellow onion, minced
- ¼ cup celery, minced
- 2 cups carrots, minced
- 6 tbsp. Knorr liquid seasoning
- 3 large eggs
- 1 tbsp. minced garlic
- 5 packs square spring roll wrappers; they come in 25 sheets/pack
- ground black pepper to taste
- 1 48 oz. bottle vegetable oil
- 1 tbsp. white wine
- 1 tbsp. salt
INGREDIENTS – for the sauce:
- 4 tbsp. rice vinegar
- 2½ cups water
- 3 tbsp. granulated sugar
- 2 tbsp. banana ketchup
- Pinch of salt
- 2 heaping tbsp. cornstarch
- Or just get a ready-made spring roll sauce (Pantai) from Asian store like WFH Oriental Store in Strip District
- In a large bowl, mix well the ground pork, minced shrimp
(optional), onion, celery, carrots, Knorr liquid seasoning, eggs,
wine and a little salt and pepper by hand. If necessary, chop on
a cutting board to ensure that everything is fine and well
incorporated. Heat vegetable oil in a small frying pan, and cook
a teaspoon of the filling to check for taste. Adjust seasoning as
necessary. The filling can be prepared up to a day in advance
and chilled in the refrigerator in a tightly sealed container.
- To start making the lumpia, separate the wrappers in advance.
Take one wrapper and place on your work surface on a diagonal
so one point is facing you. Place about a tablespoon of filling
towards the bottom of the wrapper. Turn up the bottom corner
and roll upwards. Fold in the left and right corners, making sure
the filling is nicely packed, with no air pockets. Then continue
rolling. To seal the edges, dip your finger in water or a pinch of
flour that is dissolved in water so that when you fry the lumpia,
it will not open. The lumpia should be about 1/2 inch in diameter.
Continue rolling until your lumpia is done. The filling can make
about 125 rolls of lumpia.
- Keep the lumpia covered in a single layer in the refrigerator with
a damp paper towel over top until ready to fry, or freeze
in an air-tight container if you will cook them later.
- To fry the lumpia, heat the vegetable oil in a deep fryer or
deep-sided skillet to 350°. Working in batches, add the
lumpia about 6-8 at a time, and fry until golden brown. You will
know the lumpia are ready when they are golden brown, and
the fillings are fully cooked. This should take about 4 minutes
for freshly rolled lumpia, or about 6 minutes for frozen. Let the
lumpia drain on a rimmed platter lined with paper towels.
Put the lumpia standing up so they do not get soggy.
Serve immediately with the sauce.
- To make the dipping sauce, mix the vinegar, water, sugar,
banana ketchup and salt in a small saucepan. Bring to a boil
and stir. Lower the heat to a simmer, and cook until it becomes
thin and clear, about 5 minutes. Take a few tablespoons of
the liquid and create a slurry with the cornstarch, whisking until
smooth. Stir the slurry into the sauce, whisking constantly,
to thicken the sauce. Set aside. Or you can use a ready-made
sauce that is available in an Asian store.