Spring/Summer Rolls (Shanghai Lumpia)
Some call it spring roll while others call it summer roll. You can call it what you may because this treat can be enjoyed any season of the year!
Well, I grew up in a place where people call this Shanghai Lumpia – a very well known Asian dimsum. Although I don’t think Lumpiang Shanghai really originated in Shanghai, China like the adopted fast food french fries didn’t really originate in France. But this much loved popular dimsum usually served during special occasions is generally categorized as Chinese food.
The rice paper wrapper in Shanghai Lumpia is made from rice flour, water and salt. Ground pork, minced vegetables and spices all mixed are rolled up together with this edible wrapper. These wrappers are usually found in wet markets all over the country and in the frozen sections of most grocery stores. The rice paper wrappers are beforehand covered with a damp cloth to soften them up before pulling them out separately. Be careful when you do this so wrappers won’t crack or break. And most of all, have fun cooking these golden Shanghai Lumpia.
for the Shanghai Lumpia filling:
3/4 kilo ground lean pork
1 cup shrimp, peeled, deveined and minced
1 large egg, well-beaten
¼ cup carrots, minced
1 tsp. garlic, minced
1 tbsp. onion, minced
2 tbsp. celery, minced
Cooking oil for frying the Lumpiang Shanghai
Combine all ingredients in a large bowl. Fold your sleeves up! This is just an easy hand mixing. Set aside.
Place one of lumpia wrapper on your work surface. Wipe the area often so the wrappers do not get water-logged. Put about a teaspoon of the filling in a horizontal line in the bottom quarter of the wrapper. Fold two sides of the circle, then roll the wrapper up, rolling it away from you. Make sure the filling is compact inside the wrapper. Lay the filled wrapper on a plate or pan. After making Shanghai Lumpia, you are ready to fry them up! And serve with sweet chili sauce.