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| Alternative names | Filipino spring rolls, Shanghai rolls, Shanghai lumpia, fried pork spring rolls |
|---|---|
| Course | Appetizer |
| Place of origin | Philippines |
| Serving temperature | hot, warm |
| Main ingredients | ground pork,carrots,lumpia wrapper |
Lumpiang Shanghai (also known asFilipino spring rolls, or simplylumpia orlumpiya) is aFilipinodeep-friedappetizer consisting of a mixture ofginiling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic,[1] wrapped in a thin eggcrêpe.Lumpiang Shanghai is regarded as the most basic type oflumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.[2][3]
Lumpia wrapper was introduced to the Philippines by earlyHokkien immigrants fromFujian. The name of the wrapper is derived from Hokkien: "lun" means wet, moist, or soft, and "pia" means cake or pastry. They have been thoroughly nativized to Philippine cuisine and are found throughout the islands. They use various fillings inspired by local ingredients and dishes, and the later cuisines of Spain, China, and the United States.[4][5][6] It is a Filipino version ofTaquito; the name of the wrap is derived from twoHokkien words,lun meaning moist andpia meaning pastry.[1] The early version of the wrap is made ofTortilla from Spanish corn flourMasa until Chinese migrants opened a business in thePhilippines and introduce their own version of wrap made from rice flour hence, it's called Lumpia wrapper[2][7]Lumpia itself is a combinedSpanishandChinese Filipino influenced origin, brought over by migrants fromFujian and earlySpanish colonial era. But Filipino lumpia varieties, as well as the wrappers used (which are thinner in comparison to Chinesespring roll wrappers) have been nativized.[3][8][9]
Lumpiang Shanghai is regarded as the most basic type oflumpia in Filipino cuisine.Lumpiang Shanghai can be defined by its use ofginiling (ground pork) as the mainstuffing. The ground pork issautéed with finely choppedcarrots,garlic,onions,shallots, and salt andpepper to taste. A small amount of it is then placed on a lumpia wrapper (a thin eggcrêpe) which is then rolled around it into a thin cylinder. The ends are secured by wetting it with a bit of water or egg whites. Sometimes, the friedginiling are further moistened with raw eggs so they retain their shape better. It is then deep-fried until golden brown.[3][10][9][11][12][13]
It is commonly served withagre dulce (sweet and sour) dipping sauce (which accentuates its "Chinese-ness").[2][10][14] It can also use other common lumpia dipping sauces likebanana ketchup,sweet chili sauce, garlicmayonnaise, or vinegar withlabuyo peppers andcalamansi.[3]
Lumpiang Shanghai is one of the most ubiquitous dishes served in Filipino parties, along with variations ofpancit (noodles). They are commonly prepared ahead and stored in the refrigerator, and only deep-fried immediately before serving.[3][15][16]
The basic recipe can be modified easily and is adapted to numerous variants.[7] However, unless the variants still use ground pork as its main stuffing, the variants are usually simply referred to generically as "lumpia".[16][17][18]
Common variations include usingground beef, ground shrimp, or shredded chicken. Other ingredients may also be added, includinggreen peas,raisins,cheese, peppers, milk,water chestnuts,singkamas (jicama), andkintsay (Chinese celery), among others.[2][15][16][14]
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