Spring roll or Lumpiang Shanghai (Loom-pee-yang) is a Filipino dish that is almost considered a staple to every household especially on every gathering, feast or any celebration. A very straightforward dish that almost anyone would not be afraid to munch, even guarantees the pickiest eater in the world, would not even think twice of taking another one for the road.
It is believed to be originated from China. And was brought by two immigrants from Fujian, a province of China to Southeast Asia, which became a famous snack mainly in Indonesia and Philippines. It was a seasonal food that was consumed during the spring. This recipe has two versions, fresh and fried.
Lumpiang Shanghai/Spring Roll is very versatile. You can pretty much use any meat in it although I have always used pork because that is how my family liked it. I have tried so many spring rolls versions, as most of the Asian restaurants or fast foods here carry them now but because I cook I have learned to make my simple concoctions to cater my palette and most especially my-picky-eater-daughter-who-hates-meat. Yes, you heard me right, She hated any kinda meat, but this recipe is an exemption. So I hope you can try this recipe if you have a child like mine. Heres my simple and easy version of fried Spring roll.
2 lbs Ground Pork
2 cups of Carrots (Shredded)
1 cup of Celery leaves (optional) Alternative: green onions
1 large egg
1 tablespoon Soy sauce + 1 tablespoon Lemon/Lime juice
1/2 tablespoon Black pepper
1/2 tablespoon Salt
1 tablespoon Garlic powder
2-3 packs of Spring roll wrapper
( makes 110pcs for every 1/2 teaspoon filling each roll )
4-6 cups Cooking oil for frying.
*** Alternative: Ground Chicken; 50% Ground Chicken+50% Ground Pork; Ground Turkey; Ground Beef.
I specifically like these wrappers because they hold and wrapped tightly without breaking each sheet.
You can find this in any Asian Market in a freezer section.
( Note: Freeze after buying. Refrigerate 2 hours before using )
In a large mixing bowl, Combine Ground Pork, celery leaves, carrots, egg, salt and pepper, soy sauce, lemon/lime juice and garlic powder. Mix thoroughly.
Place the mixture in the refrigerator for a good amount of 30 minutes.
Now, We are ready to wrap. Use 1/2 teaspoon of filling on every roll. Very important note, Make sure cover your wrappers in a clean cloth to keep them from drying. One wrapper at a time. Use water to seal each end of the roll.
After wrapping all your rolls make sure, Refrigerate for at least 10 minutes before frying.
In a medium heat, deep fry the rolls until golden brown.
Serve with Sweet and sour sauce or Sweet chili sauce.
*** You can store this in the freezer for 2 months. Place remaining rolls in a zip lock bag just like so.
Make sure label each bag with the date you made them.
Hope you find this easy and simple. I would love to see your own version. 🙂