Lumpiang Shanghai Recipe Filipinos have a clever way of naming their dishes. Lumpiang Shanghai, for example, is a true Filipino dish, but it was named after a city in China.
The funny thing is, the origin of this dish did not come from Shanghai, China, or in any part of the world
Up to this day, it is still a mystery for most Filipinos on how this appetizer got its name from Shanghai, since no one can argue that Lumpiang Shanghai is definitely Filipino by heart.
Some prefer to sauté the filling mixture prior to rolling it in the lumpia wrapper, while others leave the insides uncooked.
Sautéing the filling before the whole lumpia is deep-fried is just a technique used by some cooks to make sure that the insides are half-cooked.
These spring rolls are a staple in birthday parties, and are usually served as side appetizers to Pancit Bihon or Filipino Spaghetti. Making Lumpiang Shanghai is quite a laborious task since one has to roll hundreds of these for a single party.
Some say that making these spring rolls is a sign of love because of the time and labor spent in making individual servings. However, Filipinos will agree that all that effort is worth it, especially after eating a bite of these delicious rolls
Lumpiang Shanghai Recipe
- 500 g pork
- ¼ cup flour
- 1 pc raw egg
- 1 medium carrots
- 1 small red bell pepper
- 1 small onion
- spring roll
- 1 tsp black pepper
- ½ tbsp sugar
- 1 tsp salt
- Combine the pork, salt, sugar, black pepper, flour and mix well.
- Now add the raw egg and continue mixing.
- Include the carrots, red bell pepper and onion.
- Wrap the mixture, ensure that it is wrap properly.
- Fry in a pan and serve.