Every country in Asia has their own version of spring rolls. Brought to the region from early Chinese traders, these hand foods are wrapped in wheat or rice flour wrappers and hold all kinds of fillings. In Vietnam, fresh rice wrappers are filled with shrimp and vegetables. In the Philippines, Filipino Lumpia Shanghai are small cigar-shaped rolls that are filled with meat, seafood, and cabbage, then pan-fried until crisp.
Filipino Fried Spring Rolls- Lumpia Shanghai
- Small bowl
- Large bowl
- Large heavy-bottomed skillet, deep fryer, or wok
- Cooling rack
- 1 lb Ground pork
- ½ lb Shrimp, peeled and minced
- ¼ cup Chinese celery (Sub: leaf celery), minced
- 1 small Carrot, peeled, grated and juice squeezed out
- ½ cup Scallion, minced
- 2 clove Garlic, grated
- 1 large Egg
- 50 count Spring roll wrappers, defrosted
- 1½ inches Cooking oil in skillet
- 1 tbsp Soy sauce
- 2 tsp Shaoxing wine
- 1 tsp Salt
- 1½ tsp Oyster sauce (Sub: Worcestershire sauce)
- ½ tsp Sugar
- ½ tsp Black pepper
- Combine all the seasoning ingredients in a small bowl, stirring until sugar is dissolved.
- In a large bowl, combine all the ingredients. Pour in seasoning and mix everything thoroughly by hand. Heat a tbsp of oil in skillet over medium-high heat. When hot, fry a small piece of filling. Taste for seasoning and make any adjustments to the bowl of filling.
- Coerce family or friends to give you a hand rolling the lumpias. Place 1 heaping tbsp filling in the center of a wrapper. Gently but tightly wrap then seal with water. Repeat 49 more times.
- Over medium-high heat, heat oil until hot. Fry 1 lumpia to test temperature. If it browns too quickly, lower heat to medium. Let oil get hotter if doesn't sizzle at first. Fry the spring rolls in batches being careful not to overcrowd. Turn occasionally until their brown and crispy on all sides.
- Transfer to a cooling rack to keep them crispy. Repeat until all are done. Serve with Sweet Chili Sauce.