Lumpia Shanghai

Lumpia Shanghai Recipe - Authentic Filipino Spring Rolls

Region / culture: Philippines | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Lumpia Shanghai is a popular Filipino dish that consists of ground beef, vegetables, and seasonings wrapped in a thin spring roll wrapper and fried until crispy. This dish is a favorite appetizer or snack in Filipino households and is often served at parties and gatherings.

History

Lumpia Shanghai is believed to have originated from the Chinese spring roll, which was introduced to the Philippines by Chinese immigrants. Over time, the recipe evolved to include local ingredients and flavors, resulting in the delicious and savory Lumpia Shanghai that is enjoyed today.

Ingredients

2 lb (907 g) ground beef
1 large onion, finely chopped
1 can mixed vegetables
0.25 cup (59 ml) soy sauce
2.5 tbsp Tony's creole seasoning
1.5 tbsp garlic powder
0.5 tsp salt
1 (16 oz (454 g)) package spring roll wrappers
1.5 qt (1.42 liter) oil for frying

How to prepare

In a large bowl, combine ground beef, onion, and vegetables.
Ensure that all ingredients are thoroughly mixed.
Use your hands to knead the meat in the bowl if necessary.
Gradually add soy sauce, Tony's, garlic powder, and salt, and blend until all ingredients are evenly distributed.
Place a few wrappers at a time on a flat surface, and spoon approximately 2 tbsp of the filling in a line down the center of each wrapper.
Ensure that the filling is no thicker than your thumb to ensure even cooking.
Fold the bottom and top edges of the wrapper towards the center, and then fold the left and right sides towards the center.
Moisten the last edge of the wrapper to seal it.
Repeat the process with the remaining wrappers.
Heat the oil in a deep-fryer or heavy skillet to 375°F (190°C).
Fry 3 or 4 lumpia at a time for approximately 3 to 4 minutes, turning once.
The lumpia are cooked through when they float and the wrapper is golden brown.
Cut the lumpia in half or serve them as is with a dipping sauce of your choice.
Popular dipping sauce options include sweet and sour sauce, soy sauce with calamansi, or banana ketchup.

Variations

Substitute ground pork or chicken for the ground beef.
Add shredded cabbage or carrots to the filling for extra crunch and flavor.
Use lumpia wrappers instead of spring roll wrappers for a thinner and crispier texture.

Cooking Tips & Tricks

Make sure to finely chop the onion to ensure it blends well with the other ingredients.

- Use lean ground beef to reduce the fat content of the dish.

- Be careful not to overfill the spring roll wrappers to prevent them from bursting during frying.

- Fry the lumpia in batches to ensure even cooking and prevent overcrowding in the pan.

Serving Suggestions

Lumpia Shanghai can be served as an appetizer or snack with a side of dipping sauce such as sweet and sour sauce, soy sauce with calamansi, or banana ketchup.

Cooking Techniques

Deep-fry the lumpia for a crispy and golden brown exterior.

- Bake the lumpia in the oven for a healthier alternative.

Ingredient Substitutions

Use ground turkey or tofu as a substitute for ground beef.

- Replace soy sauce with tamari or coconut aminos for a gluten-free option.

Make Ahead Tips

Prepare the filling in advance and store it in the refrigerator for up to 2 days.

- Assemble the lumpia and freeze them before frying for a quick and convenient snack.

Presentation Ideas

Serve the Lumpia Shanghai on a platter with a garnish of fresh herbs or sliced green onions. - Arrange the lumpia in a decorative pattern for an eye-catching presentation.

Pairing Recommendations

Pair Lumpia Shanghai with a side of steamed rice or noodles for a complete meal.

- Serve with a refreshing cucumber salad or pickled vegetables for a contrast in flavors.

Storage and Reheating Instructions

Store leftover Lumpia Shanghai in an airtight container in the refrigerator for up to 3 days.

- Reheat the lumpia in the oven or toaster oven until heated through and crispy.

Nutrition Information

Calories per serving

Each serving of Lumpia Shanghai contains approximately 200 calories.

Carbohydrates

Each serving of Lumpia Shanghai contains approximately 10 grams of carbohydrates.

Fats

Each serving of Lumpia Shanghai contains approximately 8 grams of fats.

Proteins

Each serving of Lumpia Shanghai contains approximately 12 grams of proteins.

Vitamins and minerals

Lumpia Shanghai is a good source of iron, vitamin A, and vitamin C.

Alergens

Lumpia Shanghai contains soy and wheat allergens.

Summary

Lumpia Shanghai is a flavorful and crispy dish that is relatively high in protein and moderate in fats and carbohydrates. It is a delicious treat that can be enjoyed in moderation as part of a balanced diet.

Summary

Lumpia Shanghai is a delicious and crispy Filipino dish that is perfect for parties, gatherings, or as a snack. With a flavorful filling of ground beef, vegetables, and seasonings wrapped in a thin spring roll wrapper, this dish is sure to be a hit with family and friends. Enjoy the savory and satisfying flavors of Lumpia Shanghai with your favorite dipping sauce for a tasty treat that everyone will love.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Lumpia Shanghai. It was many years ago, when I was just a young girl living in the Philippines with my family. My mother was an amazing cook, and she had learned to make lumpia from her own mother, who had learned it from her mother before her. It was a family recipe that had been passed down through the generations, and now it was my turn to learn how to make it.

I remember watching my mother in the kitchen, as she carefully prepared the filling for the lumpia. She mixed together ground pork, finely chopped vegetables, and a blend of spices that filled the air with a tantalizing aroma. I could hardly wait to taste the finished product, with its crispy golden shell and savory filling.

As I grew older, my mother began to teach me how to make lumpia myself. She showed me how to roll the filling in the thin wrappers, tucking in the edges to create a neat little packet. I struggled at first, my lumpia coming out misshapen and uneven, but with practice and patience, I began to get the hang of it.

I remember the first time I made lumpia on my own, without my mother's guidance. I was nervous, worried that I would mess it up and disappoint my family. But as I fried the lumpia until they were golden brown and crispy, I felt a sense of accomplishment wash over me. My family eagerly tried my creation, and to my delight, they loved it.

Over the years, I continued to make lumpia for my family and friends, tweaking the recipe here and there to suit my own tastes. I added extra garlic for a more robust flavor, and a dash of soy sauce for a hint of saltiness. Each time I made lumpia, I felt a connection to my mother and my grandmother, a link to the past that brought me comfort and joy.

As I grew older and moved to America, I brought my recipe for lumpia with me. I shared it with my new friends and neighbors, who marveled at the delicious flavors and crispy texture. They had never tasted anything quite like it before, and they begged me to teach them how to make it themselves.

I remember hosting a lumpia-making party in my kitchen, showing my friends how to mix the filling, roll the wrappers, and fry the lumpia to perfection. It was a joyous occasion, filled with laughter and chatter as we worked together to create a feast fit for a king.

As the years went by, I continued to make lumpia for special occasions and family gatherings. It became a beloved tradition, a dish that everyone looked forward to enjoying. My grandchildren would beg me to make lumpia for them whenever they came to visit, and I happily obliged, knowing that I was passing on a piece of our family history to the next generation.

Now, as I sit in my kitchen, surrounded by the comforting aromas of garlic and soy sauce, I feel a sense of contentment wash over me. The recipe for Lumpia Shanghai has been a constant in my life, a source of joy and connection to my past. And as I prepare to pass it on to my grandchildren, I know that it will continue to bring happiness and delicious flavors to our family for years to come.