Lumpiang Shanghai (Filipino Spring Rolls) + How to fold a Spring Roll
I don’t know what’s been up with me lately, but I seem to be going maple syrup crazy pouring it on everything and I mean EVERYTHAAANG from toasted cheese sangas, chicken wings, grilled corn to potato wedges, coffee, juice, whipped cream, pork ribs and salads. I feel sorry for those who bear witness to all this going down on my twitter and instagram feeds (see #maplecraze). I only have one rule: it must be real maple syrup NOT your flavoured fake ass variety pretending to be the real deal. I even took to mixing it with peanut butter and spreading it on crumpets. Best. Although I seem to be pouring it over some unhealthy foods to begin with, it is actually pretty healthy for you. It’s packed with zinc, contains less calories than sugar, it’s natural and keeps your immune system happy. What brought this all on? To this very day, I don’t know. I had a bottle of it in the fridge and felt the need to use it! Maple syrup and I are inseparable.…for now.
So ummm, what has all this maple flavoured nonsense got to do with spring rolls? Thankfully for you, nutta. I did not add any maple syrup to this recipe LOL! But should I..?
If you are reading this from the US, this childhood favourite is the Filipino version of egg rolls. Having grown up in Australia for most of my life, I still grapple with spring rolls being referred to as egg rolls especially when I’m watching episodes of Seinfeld. It confused me even more as a kid often found tugging on mum’s arm asking the same damn questions at family parties “When can I have leche flan?” “What is the difference between egg rolls and Lumpiyang hubad?” I ask. Mum explains “Lumpiyang Hubad (which means naked) whereas…” My response “Hihihi, you said naked” Mum shakes her head. And dennn…end of conversation.
There are different versions of what we Filipinos call Lumpia aka spring rolls, which originates from the word Lunpia and was introduced to the Philippines by Chinese immigrants. Apart from Lumpiang Shanghai, other variations include Lumpiyang hubad (naked spring roll), Lumpiyang sariwa (fresh/unfried) which is my all time favourite which is thick and filled with an abundance of different textures like crunchy peanuts, cabbage, beans to tofu, prawns and is dipped in a sweet and salty sauce. Perfect for for summer.
I swear this is the ultimate potluck contribution. It’s tasty, deep fried (who doesn’t like anything deep fried?!), easy to eat and is addictive as heyaaaal. A+Mazing! Plus, I’ll give you abit of a guide on how to roll a spring roll like a superstar.
600 grams pork mince (NOT LEAN!)
5 peeled banana prawns (chopped) – optional
2 carrots (diced finely)
1 large brown onion (diced finely)
1 cup of celery (diced finely)
1/4 cup of parsley (finely chopped)
2 tablespoons of garlic powder
2 tablespoons of soy sauce
1/2 teaspoon of sweet paprika
2 teaspoons of salt
3 teaspoons ground black pepper at least
(THA SECRET) 1 cup Parmesan cheese (the ingredient that make these go #pow)
2 packets of 15cm spring roll wraps. I get mine from Asian grocer since major supermarkets only seem to stock the larger wrap. I’d rather spend my time eating whipped cream than cutting up spring roll wrappers!
IN THA MIX!
1. Before we get to the filling, thaw the spring roll wrappers by leaving them out in room temperature for a good hour
2. In a large bowl, chuck in the mince, chopped prawns, cheese, egg,carrots, onion, celery, parsley, garlic powder, soy sauce, sweet paprika, salt and black pepper. Using your hands, mix the ingredients well ensuring that every spring roll you make has a good meat v.s. veggie ratio. Set aside.
TIP: keep the filling refrigerated in an airtight container and only start to roll the spring rolls when you are ready to start THA frying. To properly seal the spring rolls, add teaspoon of cornstarch to a small bowl water. You can use egg yolk but it doesn’t work as well for me.
ROLL IT UP!
3. This is where the magic begins. The spring roll wrappers are super delicate, so carefully peel each wrapper one at a time and lay on a flat surface. They tend to dry out so I always have a bowl of water combined with a teaspoon of cornstarch handy at all times.
4. Scoop out no more that 1 tablespoon’s worth of THA MIX and plonk it down towards the bottom corner of the wrapper as pictured below. Like a diamond!
5. Using your hands, spread the THA MIX left to right forming a mini sausage. We don’t want the mixture going over the edges.
6. Lightly moisten each corner either with your finger or a pastry brush. Fold the left and right corners toward the centre then take the bottom corner and fold this over THA MIX and gently tuck it in towards you
7. Start to roll upwards ensuring that all the edges are being tucked in. We want each piece to be quite snug and THA MIX, secured. Finally, seal it off with a little dab of the cornstarch and water mix.
8. Repeat! Make me proud!
FRY IT UP!
9. If you have a deep fryer, then count yourself lucky. If not, heat up your deepest frying pan on medium heat the fill with enough oil to deep fry the bastards.
10. To see if the oil is hot enough, drop one piece in to test. Cook it through if you wish to taste the filling. If it’s all good in the hood, carefully drop in the rest but don’t overcrowd it gooossshh…
12. Fork them out with tongs and lay them on some paper towels.
You’ve been served!
Serve these crispy gems with sweet chilli sauce an dip away! YEEEAAAARRRR!!!
So um, I’m addicted to maple syrup. What is your latest crazed obsession?
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Keep eating…LIKE CRAZAAY!