Spring Rolls or Lumpiang Shanghai is a mainstay in every Filipino gathering. Town fiestas, birthday parties, family reunions, and other special occasions will not be complete without it. This Spring Roll recipe is a different version from what I originally posted. Although both have slight differences, they taste good, without any doubt.The most obvious difference of this version is probably the wrapper. Wrappers made from all-purpose flour are used in this recipe. This is the most common wrapper used for spring rolls. I also use this to make turon and lumpiang togue. Tapioca sheets, on the other hand, were used during the previous post. These are hard translucent sheets that need to be soaked in water before using. It is perfect in making Summer Rolls.
You will also notice that this recipe requires the meat to be cooked prior to wrapping. Using cooked meat can speed up the frying time for your spring roll; it also prevents your spring roll wrapper from being burnt. If you are using uncooked meat, you can avoid the wrapper from burning by managing the heat. Make sure that you set the fire between low to medium until the meat is cooked.
Dipping sauce makes spring roll taste better. Banana ketchup is the most commonly used sauce. Some people like to use toyomansi (combination of toyo and calamansi), while there are others who prefer sweet and sour sauce. What is your preferred sauce?
If you are bringing this to a party or a potluck gathering, make sure that you do not cover the container of the package while the spring rolls are hot. Not letting hot air escape will trap steam. This is absorbed by the crisp wrapper leaving the texture less crisp or soft.
Try this Spring Roll Recipe and let me know what you think.
- 2 lbs ground pork
- 2 teaspoons ginger, minced
- 1 cup carrots, minced
- 1 cup onion, minced
- 1 teaspoon sesame oil
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon cooking oil
- 3 cups cooking oil for deep frying
- Spring roll wrappers
- Heat a pan and pour-in 1 tablespoon cooking oil.
- Put-in the ginger and cook for a few seconds.
- Add the onion. Cook until tender.
- Add the ground pork. Cook until the color turns medium brown (about 5 to 6 minutes).
- Add carrots, sesame oil, salt, garlic powder, and ground black pepper. Stir and cook for 3 to 5 minutes. Turn off heat.
- Let the temperature cool down while allowing excess oil and liquid to drip.
- Scoop cooked mixture and arrange in spring roll wrappers. Note: See lumpiang shanghai video for more information.
- Heat cooking oil in a deep cooking pot. Deep fry the spring rolls in medium heat until the color turns light to medium brown.
- Remove from the cooking pot and place in a plate lined with paper towels (this will absorb excess oil).
- Serve with your favorite dipping sauce. Share and enjoy!