Thursday, April 26, 2012

Nanay's Lumpiang Shanghai

Lumpiang Shanghai or spring rolls are of Chinese origin.  They became popular in the Philippines during the Asian Trade era when the Chinese traders started settling in the Philippines.  The term lumpia, is of Hokien origin -- lunpia.  It is interesting to note that this spring roll dish is very popular too in other Southeast Asian countries and each has its own version. 

The one that we have in the Philippines is more on the meat side than the other ingredients.  Usually the size is around 4 - 6 inches long and deep fried.  Although those commercial ones are quite smaller and had more meat extender for profit sake.  Most restaurants serve this dish and now even those small stalls are making big profits from this wonderful dish.

It is also a celebratory dish since it is present at most important celebrations like birthdays and Christamas or New Year.  My family loves lumpiang shanghai...and even my husband's family fell in love with it.  It is always one of the list of requests of my hubby for lunch and dinner.

I am not sure if you the other Filipinos cook it the way our family does.  This recipe is the one I grew up with and it has been around for ages in our family.

1 k beef minced
3 large onions, minced
2 tbsp garlic, minced
6 medium carrots, minced
1/2 c spring onions, minced
1 tbsp parsley
1 tbsp maggie savour
fish sauce to taste
Spring roll wraps (about 40 pcs)

Heat up a pan and pour a bit of oil on it.
Cook the meat over medium fire.
When the meat is cooked, move it to one side of the pan.
Sautee garlic and onions and mix in with the meat when the onions become transparent.
Add in the carrots, spring onions and parsley.
Pour in the maggie savour and fish sauce.  Stir.
Cook just until the sauce has evaporated a bit.
Remove from fire.
Place 2 tbsp of the meat mixture on the one corner of the spring roll wrap.  Fold that corner, covering the meat mixture.  Fold the two sides corner towards the center covering the first flap.  Then roll towards the remaining corner.
Deep fry until golden brown.
Serve with your favorite dip.

A comment or two will be appreciated...



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