Lumpiang Shanghai (Filipino Spring Rolls) #dinner #asianfood

Lumpiang Shanghai or Filipino Spring Rolls are customarily made of ground meat (normally pork), minced onions, finely hacked carrots and flavoring all moved up in a paper dainty wrapper made with flour and water. It is fixed toward the end either by utilizing a sticky beaten egg or plain water.

By the name it is given, you can nearly figure that it has its birthplaces in China however for reasons unknown we haven't dropped the "Shanghai" toward the end and keeps on utilizing it right up 'til the present time. I guess the explanation behind this is to separate this from the other sort of Lumpia which utilizes for the most part vegetables (however infrequently with a little meat tucked in) as filling. So when you just state Lumpia, individuals will in general think you mean the plumper and greater spring roll as opposed to the "Shanghai" which is a littler and meatier one.

Lumpiang Shanghai is best eaten with a sauce. I more often than not lean toward the sweet bean stew sauce, the benevolent that you find in any Asian store. In the Philippines however, it is regularly presented with our preferred ketchup – Jufran Banana Ketchup! Indeed, such a ketchup exists and I cherish it!

That these are the best spring rolls is no distortion. At whatever point I serve these Lumpiang Shanghai, they're gone like a flash. Genuine crunchy scrumptiousness in each nibble. Present with a sweet stew sauce!

Also try our recipe Avocado Egg Rolls With Sweet Chili Sauce

True crunchy deliciousness in every bite. You can freeze these before frying and no need to thaw before cooking. PERFECT appetizer for game day or any party!

Ingredients

1 kilo / 2 pounds ground pork
8 garlic cloves, finely chopped
2 small Onions, minced
1 big or 2 medium size Carrots, finely chopped
5-6 tablespoons Soy sauce or to taste
1 Jicama (Singkamas) or a small tub of Water Chestnut, finely chopped (optional – but I do love the extra crunch and flavor either brings!!!)
Salt and Pepper, to taste
Oil for frying (enough to cover the rolls)
2 packs of paper thin Spring Roll wrappers (can be found in Asian stores), thawed

Instructions

Heat a little oil in a frying pan on medium heat. Saute the garlic just until aromatic (less than a minute). Brown the ground pork in the pan and season with a little salt and pepper (just to give the meat a little flavor so go easy with the salt). Stir the meat to prevent clumping.
When the meat has changed its color add the onions. Cook for another 3-4 minutes or until the chopped onions have softened. Add the carrots and season with the soy sauce. Stir to mix. Lower the heat and simmer for about half an hour (to allow the meat to absorb the seasonings). At this point, I add the water chestnuts or jicama and just let it cook for another couple of minutes. Adjust seasoning to your taste. Set aside to cool down. Drain completely to remove any excess liquid. I use a strainer to do this. It should be dry and not dripping with sauce.
Prepare the spring roll wrappers and have a small bowl filled water near you. Place about 1 heaping tablespoon of the cold pork mixture in one of the corners of the wrapper. Spread the filling into the wrapper horizontally. Roll the meat mixture towards the middle. Fold both sides inward to seal, then continue to roll until you have about an inch left of the wrapper. Using your finger, brush the edges with a little water to seal completely. Make sure it is tightly secured. Place the finished roll on a deep baking dish (casserole) with the sealed side downwards. Repeat until all the meat is gone. To ensure that the seal does not open while you are frying it, I keep the rolls overnight in the refrigerator. This way they seal properly and won’t open when frying.
Before you heat the oil, take the spring rolls out of the fridge so it will be a little warmer when you fry it. (Others have fried it from frozen, I heard). Pour cooking oil (enough to cover the rolls) in a deep pan and turn heat to medium and let heat up for about 10-12 mins. (If you have a deep fryer, preheat to about 350 F). To make sure the oil is hot enough, test one roll and see if it browns quickly. Fry the lumpia in batches until they turn golden brown. This shouldn’t take too long if the oil is hot enough and because they have been previously cooked. Do not overcrowd the rolls to allow them to brown evenly.
Place the cooked rolls in a strainer with paper towels to drain the oil while the other rolls are cooking. Transfer the cooked ones in a serving dish. You may again wrap them in paper towels to extract any remaining oil.
To double the amount, cut the rolls in half. Serve with sweet chili sauce, a yummy chutney or even plain old ketchup as dip! Yum!

Read more our recipe Shrimp Dumplings

For more detail : https://bit.ly/2Gw0DwB