Lumpiang Shanghai (mini spring rolls)
Lumpiang sariwa (fresh spring roll)
Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it’s colourful cuisine.
Each month we will showcase a new dish along with our family recipes. By sharing these recipes we hope you find the same passion and love for Filipino food as we do.
This month’s Kulinarya Cooking Club’s theme was chosen by Myself and Malou from Skip to Malou Blog. It was only fitting that it was our turn to chose the theme as it is both our birthdays in August. Happy Birthday, Malou!
This month’s theme is LUMPIA!
Malou and I both wanted to choose a theme that was associated with party food as we would be celebrating our birthdays this month. And without a doubt, Lumpia is always at every Filipino party table.
There are variations of lumpia. I decided to feature 2. Lumpiang Shanghai and Lumpiang Sariwa.
Lumpiang Shanghai is a favourite amoungst all Filipinos, most especially the younger ones. It’s easy to eat and more importantly, it’s easy to make.
250g Pork mince
6 garlic cloves, crushed
1/2 onion, finely chopped
1 tbs patis (fish sauce)
Spring Roll Wrappers
Oil for deep frying.
Place all the ingredients in a bowl and mix thoroughly till well combined.
To wrap, place a wrapper down on a flat surface.
Line filling in a straight line about 2cm from the bottom of the wrapper.
Roll the wrapper into a long cylinder.
Before deep frying, cut into 4 equal parts.
These can be fried immediately or frozen to be cooked later.
I never really eaten this beaten this before but saw it many times at Filipino celebrations. I wanted to make it because I really wanted to try it and I knew I would like it… and I did.
With the help of my mum, I’m glad we did because I loved it. We made a vegetarian version and added fresh cooked prawns. Quickly cooking the vegetables keeps them crunchy and full of flavour. I’m also proud that we made our own wrappers for this lumpia though, I think I need more practisc with it, as it came out a little thick in places. However, it still tasted delicious.
3/4 cup cornstarch
1/2 cup plain flour
1 carrot, julienned
1 small singkamas (jicama), julienned
200g green beans, topped and tailed then halved
1 onion, finely sliced
4 cloves garlic, crushed
3 tbs fish sauce
whole lettuce leaves
1 cup white sugar
3 cups water
3 tbs soy sauce
3 heaped tbs cornstarch
1 1/2 tsp salt
6 cloves garlic, crushed
To make the wrappers, place the flours, and salt in a bowl. Add 1 1/2 cup water, whisk to combine all the ingredients. The batter should be fairly wet. Add the eggs, one at a time and whisk well.. Cover and refrigerate for 30 mins.
On a nonstick skillet, on medium heat, add about 1/8 cup of the batter. Swirl the pan to thinly cover the pan with the batter. Cook until set (you’ll see the edges curl a bit) Flip and cook the other side. This should only take a minute all up. Remove and keep covered until needed.
In a saucepan, sautee the onion and garlic till just translucent. Add the rest of the vegetables and stir well. Add the fish sauce. Cover and let cook on a gentle heat for 5 to 7 minutes. The vegetables should just be cooked through leaving it still a little crunchy. Once cooked, remove from heat and transfer to a dish to let it cool.
To make the sauce. On a low heat, in a small saucepan melt the sugar . In a bowl, mix a little water, soy sauce, cornstarch and salt into a smooth paste. Then add all the water to this paste. Poor this mixture sugar. Add the garlic and stir over heat until thick.
To wrap the lumpia. Lay a wrapper on flat surface. Place a lettuce leaf on the wrapper, with a quarter of the lettuce protruding at one side (left side). Place the filling on top of the lettuce. Fold the side closest to you over the filling, fold over the bottom (right side) over and roll the rest of the wrapper over to totally enclose the filling.
Serve with sauce poured over.
Other members of the Kulinarya Cooking Club: