Lumpia Philippine Spring rolls
Pane-Bistecca
Lumpia, also known as Philippine spring rolls or Lumpiang Shanghai, are crispy, deep-fried spring rolls. They are very popular and taste absolutely delicious.
Lumpiang Shanghai are Filipino-style spring rolls made with a filling of ground pork, chicken, or beef wrapped in thin sheets of dough known as lumpia wrappers. The meat-filled wrappers are rolled into thin cylinders and deep-fried until golden brown. They are typically served with sweet chili sauce or banana ketchup.
Lumpiang Shanghai is one of many different types of lumpia in the Philippines. Here are a few of them:
Lumpiang Sariwa: Lumpia wrapped in fresh spring roll wrappers, filled with vegetables, meat, and lettuce.
Lumpiang Isda: Fried lumpia filled with fish.
Turon: A fried lumpia variation served as a dessert, filled with sliced plantains, jackfruit, and brown sugar.
This post is also participating in Zorra’s Kochtopf CCXXIX blog event and is hosted by Felix from FEL!X KITCHEN. The blog event is called “Let It Roll” and refers to everything that gets rolled, wrapped, or folded in the kitchen!
Lumpiang Shanghai are Filipino-style spring rolls made with a filling of ground pork, chicken, or beef wrapped in thin sheets of dough known as lumpia wrappers. The meat-filled wrappers are rolled into thin cylinders and deep-fried until golden brown. They are typically served with sweet chili sauce or banana ketchup.
Lumpiang Shanghai is one of many different types of lumpia in the Philippines. Here are a few of them:
Lumpiang Sariwa: Lumpia wrapped in fresh spring roll wrappers, filled with vegetables, meat, and lettuce.
Lumpiang Isda: Fried lumpia filled with fish.
Turon: A fried lumpia variation served as a dessert, filled with sliced plantains, jackfruit, and brown sugar.
This post is also participating in Zorra’s Kochtopf CCXXIX blog event and is hosted by Felix from FEL!X KITCHEN. The blog event is called “Let It Roll” and refers to everything that gets rolled, wrapped, or folded in the kitchen!
Ingredients
20 ready-made spring roll wrappers (the kind with egg)
300 g ground Pork
4 Garlic cloves, chopped
6 Spring onion, chopped
250 g raw Shrimps
2 tsp Salt
200 g grated Carrots
100 g Water Chestnuts grated (you can omit them if not available)
1 tbsp Soy sauce
Oil for frying
Filling
Instructions
1
Step 1
Peel the shrimp and remove the black vein, then chop them.
2
Step 2
Knead all the filling ingredients together thoroughly.
3
Step 3
Lay a spring roll wrapper on a work surface and place a small amount of filling along the entire width, about 2 cm from the bottom edge. Roll them up tightly; they should look like thin cigars.
4
Step 4
Store the rolled lumpia under a cloth or, better yet, under plastic wrap. Once they are all rolled, you can freeze them. Or fry them immediately in hot oil until golden brown.
Notes
• Taste the mixture! Sauté a small amount of the meat mixture and adjust the seasoning as needed before wrapping.• Cover the remaining wrappers with a damp cloth while rolling to prevent them from drying out.
• Lumpia taste best when deep-fried. Use enough oil so that the rolls are completely submerged. Pay attention to the temperature! If it’s too low, the lumpia will absorb more oil. If it’s too high, the wrappers will burn before they’re cooked through.
• Fry in several batches so the oil temperature doesn’t drop and bring the oil back up to the optimal temperature of 180 °C before adding the next batch.
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Die sehen ja lustig aus – ganz anders, als in weiteren Ländern!
Muss mich mal nach Filipino Egg Wrappers umsehen.
Danke für deinen zweiten Beitrag,
Felix
Gerne doch. Ja, die sind ganz anders, aber ich finde sie die besten Rollen der Welt!!!
LG Wilma
Was für tolle Rollen, liebe Wilma, die beigeistern mich und werden ausprobiert! Ich muss nur auf die Suche nach diesem Teig gehen…
lg aus Wien
Wenn du einen Asiaten Shop in der Nähe hast, die haben die bestimmt, oft gefroren.
LG Wilma