Lasang Pinoy 20: Lumpiang Shanghai

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I thought I couldn’t participate in the 20th event of Lasang Pinoy, being out of town, no cooking and all. But with my food photos in a handy external hard drive with me, I managed to find some decent photos I’ve taken months ago using my old digital camera. Voila! Lumpiang shanghai!

So lemme just list down few things about these little rolls of delight…

1. Considered party food in our household; too many ingredients and tedious to prepare.

2. I’ve made more broken rolls than good ones as a kid while assisting the ‘acting’ household chef.

3. One of A‘s all-time favorite food.

4. Here in Beijing, the thinnest wrapper I can find are round egg wrappers; they also don’t seal well with water so I carefully lower each roll into the pan making sure the folded edge is in the bottom.

5. Yeah once I’ve tried making homemade wrapper using Karen’s recipe. I’d say it’s a great culinary experience… but I don’t think I will try it again. :-D

6. My way of wrapping is also kinda different, something I’ve learned from a colleague back in Brunei. I’ve shown it step-by-step here; may not be the best or the proper way but sure works for me. Convenient actually, no more loose or soaked rolls that break apart easily especially when working with extra thin wrappers.

7. Check out the proper way of wrapping ‘em through Celia’s blog.

1/2 kilo minced pork
1/4 kilo minced shrimps
1/4 cup minced onion
4-5 tbsp minced garlic
1/4 cup finely chopped carrot
1 egg
2 tbsp soy sauce
Salt and pepper
Lumpia wrappers (spring roll wrappers)

In a bowl, combine all the ingredients (of course, except the wrapper). Fry 1 tbsp of the mixture to check the taste and adjust the seasoning if necessary.

Spread 2 tbsp of the mixture on a wrapper like you are spreading peanut butter on your bread as shown below. Fold the side nearest to you towards the middle, tuck in the sides then roll firmly away from you. Seal the edge with water.

Heat enough cooking oil and fry few rolls over medium heat until golden brown. Fry about 4-5 pieces at a time. Serve right away to enjoy the crunchy wraps. Dip ‘em in ketchup but best with sweet and sour sauce.

Ingredients for Sweet and Sour Sauce:
1 cup of pineapple juice
1/4 cup of ketchup
2 tbsp sugar
1/4 cup of vinegar
2 tbsp soy sauce
Salt & pepper
1 tsp cornstarch
3-4 tbsp of minced garlic
1/2 cup of water

In a saucepan, mix the above ingredients and bring to boil. Simmer until the sauce is thick.

Kaoko over at Kitchen Cow blogs about Lumpiang Shanghai for Lasang Pinoy 20. Visit her site and check it out.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

16 thoughts on “Lasang Pinoy 20: Lumpiang Shanghai

  1. Hi Sha! Miss you too! Punta din ako uli sa site mo nakakamiss na nga ang blog hopping e :-)
    Hi Kaoko! Pwede naman na pareho tayo ng entry! Okey lang yan hehehe…

  2. Iska, I hope you don’t mind. I cited and linked to your entry on mine, to give my readers a better idea of the different ways to cook Lumpiang Shanghai. Plus, because you know how to make Sweet & Sour sauce and I don’t :P

    let me know if you mind though, I can take that part down.

  3. @Joey: I hope with the way I wrap my lumpia, it’s gonna help those who have similar problems when using thin wrappers.
    @Kaoko: OK lang yun hahahaha! Thanks for the link and I decided to add in your link, too.

    Lumpiang shanghai rocks!

  4. Hi Iska! Musta? Would have loved to join LP20, but there was just so many things that came up this summer I wasn’t able to sit down and write. I miss writing about food. Try this as an extra step: Seal lumpia with egg wash, dredge it in flour, egg wash or (buttermilk) and panko. Deep fry. Super crunchy!

  5. Hi BL! Thanks for dropping by :-) Good my procedure would be useful to you. But I guess you are already good at it! Aba.. Burnt Lumpia eh!
    Hello elbimbo! I miss your articles! I was also very busy and now… even busier. Will send you an email very soon. :-)


  7. Iska,

    Where did you find the wrappers and how do I know that it’s the right one? Ang tagal ko na naghahanap dito sa Beijing pero and nahanap ko lang is ung wrappers from thailand. Ung available sa carrefour.

    Dami ko talaga nadidiscover dito sa blogs mo. Thanks!

    1. Try that grocery at the basement of Silk Road Market, Yonganli. Dun ako bumibili parati noon. Hope they are still selling lumpia wrappers :-)

  8. hi ISKA,
    glad i’ve found your site,tried your version of lumpia and went on to other recipes as well.just wanna say thank you and keep posting for more….congrats and again thnak you for sharing…..

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