Almost every country in Asia has its own interpretation of spring rolls, otherwise known as egg rolls in the United States. In the Philippines, spring rolls are called lumpia. When I thought of featuring lumpia recipe on Rasa Malaysia, I immediately thought Marvin, the author of the popular Filipino food blog Burnt Lumpia (no pun intended). In this guest post, Marvin explains the different types of lumpia and share his Lumpiang Shanghai recipe with us. Please welcome Burnt Lumpia.
Lumpiang Shanghai
Guest Writer: Burnt Lumpia
I couldn’t help but to giggle a bit when Rasa Malaysia asked me to be a guest writer for her blog–especially because she specifically requested that I write about the Filipino spring rolls known as Lumpia. Quite apropos, I thought, considering the name of my own blog “Burnt Lumpia.” Though I tried vigilantly to avoid any charring of any spring rolls for this post, the last one or two in my frying pan did set off the old smoke alarm, sometimes I can’t help myself.
Generally speaking, lumpia is derived from the Chinese spring roll and can be a mixture of veggies (like cabbage and carrots), meats (usually pork), and/or seafood (sometimes shrimp) rolled into a thin wrapper. More specifically though, lumpia can be found throughout the Philippines in a variety of forms.
Lumpiang Sariwa refers to “fresh,” or un-fried lumpia that are filled with sauteed veggies and meat and wrapped in a thin, homemade crepe–as opposed to store-bought spring roll wrappers.
—Lumpiang Hubad, or naked lumpia, does not mean that you are to eat the spring roll buck-naked without your clothes on (although you can if you want), but instead refers to the lumpia filling being served without the wrapper.
—Lumpiang Prito is perhaps the most recognizable type of Filipino spring roll as it is the fried version most often seen on Filipino tables. Many types of fried lumpia are filled with ground meat and utilize a variety of vegetables to further extend the filling.
For all you Rasa Malaysia readers, I figured I’d provide a recipe for a type of fried lumpia called Lumpiang Shanghai. What makes Lumpiang Shanghai unique from other fried lumpias is that it is typically filled with few vegetables, if any at all, and comprised mostly of seasoned ground pork and served with a sweet and sour dipping sauce (hence the Shanghai in the name).
In addition, Lumpiang Shanghai are also usually thinner and smaller than its other fried counterparts. And because no fancy folding of the lumpia wrapper is required, Lumpiang Shanghai are also relatively easy to prepare–perfect finger foods for parties, I say!
My version of Lumpiang Shanghai features a filling of ground pork studded with garlic and ginger. And although my recipe makes about 50 lumpia, don’t feel like you have to fry all of them at once as they freeze very well for future use.
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Based on 27 Review(s)
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Bernie
I make the Lumpiang Shanghai, which are the smaller version. I cut the stack of thin spring roll wrappers (found in the asian grocery in the freezer) into 4 quarters and then roll my filling into each one. This makes 100 bite-size delicious rolls, which after frying, I dip into Mae-Ploy Thai sweet-chili dipping sauce! Yum!!
EnDee
I would like to know how to keep the lumpia once fried crispy for a longer time. Whenever I cook these, after an hour or so, they become soggy (from the cooking oil). When we have parties I always cook these 3 or 4 hours before the party because I make so much of them. Does anyone know of a trick that will keep them crispy longer?
Thank you.
ligaya
it is still best to eat lumpia just after it is fried (or within hour it is fried). but here are my suggestions:
1) do not stack or pile lumpia pieces when they are still hot.
2) be sure to drain off excess oil from cooked lumpia pieces using kitchen paper or towel.
3) to revive soggy lumpia, i just pop them in a toaster oven for a 3-5 minutes.
by the way, i use white vinegar with crushed garlic and salt as dipping sauce for my fried lumpia. :D
Rose Larsen
Have them upright in a collander/strainer to drain excess oil
Anon
You’ve named this wrong. Lumpia isn’t Filipino springrolls. They’re not part of the springroll family. Beef is used in it. I would know since my mother is from the Philippines and I’ve been eating it most of my life. The first thing she says is “They’re not springrolls. So please, change the name and get it right.
Anon
Well I meant to say meat, but we use beef because she has high blood pressure.
Janice
You know you are very rude. I wonder if you are even telling the truth about your mom being Filipino. If your mom is Filipino and knows so much about the food, as do you. (obviously by your post) Tell me then, why would you need to look up a recipe for lumpia if your mom is Filipino? You would think she would have a great one, and that you would know it.
You should try not to be so rude. It’s not okay. I’m certain that the author of this recipe meant well. If it offended you that much, don’t you think you could have corrected her in a more well mannered way?
Tory
I’m glad that you said something Janice because sometimes people don’t think about what and how they are saying it. This arrogant prick needs to possibly have their mother teach them some respect and manners….