By: May “Mosaic” Advincula, Editor-in-chief

One universal staple in the Filipino smorgasbord of dishes that is probably one of the most well known across all cultures is the Filipino version of the eggroll: lumpiang shanghai. 

Always one of my personal favorites ever since I was able to digest solid food, lumpiang shanghai is great to use as an appetizer, snack, or finger food item for gatherings.  I’ve always had a special fondness for this dish in particular, because it is one of my mother’s most prized dishes. Some of my most fond memories of cooking with my mother when I was younger involved helping her with the preparation (and secretly eating the wrapper when she wasn’t looking.)

If you’re looking for a quick and easy Rachel-Ray 30 minutes or less type of recipe, this might not be the dish, but putting in the time and effort is well worth it. Your stomach, and the stomachs of everyone you share the dish with, will thank you later.

For those who aren’t meat-lovers, you’re still in for a treat because there is a recipe that calls for veggies! This version also known as lumpiang frito can be stuffed with bean sprouts and an assortment of vegetables like cabbage, stringbeans and carrots. My personal favorite pairing with this dish is the sauce which is made up of vinegar with chili peppers and garlic.

Ingredients: 

(Veggie lovers can substitute meat with beansprouts, cabbage, stringbeans, and carrots)
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1 carrot, grated
  • 1/4 cup soy sauce
  • 2 1/2 teaspoons black pepper
  • 1 1/2 tablespoons garlic powder
  • 2 tablespoons salt
  • 1 (16 ounce) package spring roll wrappers
  • 1 1/2 quarts oil for frying
    1. In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.

    2. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.

    3. Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.

    4. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.

    5. Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown.

    6. Cut in half, or serve as is with dipping sauce. I like using sweet chili sauce or banana ketchup.

Source: http://www.pinoyrecipe.net/lumpia-shanghai-recipe/

Photo credit: http://3.bp.blogspot.com/__nH14BWWXT8/TM_qRiEuznI/AAAAAAAACJA/G74-r3N0gCk/s1600/lumpiang-shanghai.jpg