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Traditional Filipino food for everyday cooking
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October 27, 2012
(http://asianinamericamag.com/2012/10/filipino-lumpia-shanghai-egg-rolls-with-ground-pork-and-pineapple-sweet-sour-sauce/)
How to make Lumpia Shanghai : Egg Rolls with Ground Pork and
SweetSour Sauce
(http://asianinamericamag.com/2012/10/filipino-lumpia-
shanghai-egg-rolls-with-ground-pork-and-pineapple-sweet-sour-sauce/)
(http://asianinamericamag.com/wp-content/uploads/2012/10/IMG_1801-e1351274079563.jpg)
Lumpia shanghai are those crisp, little egg rolls with a ground
pork filling mixed in scallions, shrimps, carrots and more. Once
you get your hands on a bunch, do nothesitate to dip them in the
accompanying sweet sour sauce. Cherish the crunch in each bite,
enjoy the punch of the Asian seasonings. This is a classic dish in
every
Filipino home. Its probably one of the most recognizable
Filipino dishes anywhere in the world.
Chinese influences in Filipino cuisine were apparent long before
the Spaniards colonized the Philippines in the 16th century. Next
to the pancit noodles
(http://asianinamericamag.com/2012/10/filipino-pancit-canton-thick-egg-noodles-sauteed-with-chicken-and-vegetables/),
the lumpia (say loom-pyah), the meat-filled spring roll is one of
the most popular contributions of the Chinese to our Filipino menu.
Typically, Filipinos call it Lumpia Shanghai, although there is no
such item
in Shanghai, the city ( as described in the book Pinoy Umami,
The Heart of Philippine Cuisine).
I brought a platter of this crackling egg rolls to a
neighborhood party, and within ten minutes of my arrival, they were
gone. They were finished up by famished guests
who kept asking me for more. This always happens every time I
bring these little Lumpia Shanghai egg rolls to any event. And the
more Americans there are in theroom, the more these crisp morsels
are popular.
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(http://asianinamericamag.com/wp-content/uploads/2012/10/IMG_2997-e1351274196121.jpg)
(http://asianinamericamag.com/wp-content/uploads/2012/10/IMG_3000-e1351274253345.jpg)
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(http://asianinamericamag.com/wp-content/uploads/2012/10/IMG_8974-e1351274314644.jpg)
Youre Filipino? Do you make those crisp little egg rolls? Those
are so good! This is a question and exclamation of praise I often
get when I meet Americans. Next to
the classic Filipino adobo
(http://asianinamericamag.com/2012/09/chicken-adobo-in-coconut-milk-and-why-my-son-sold-his-lunch/),
the Lumpia Shanghai elicits so
much excitement when I put it on the table.
It is not hard to make. Plan a day to make it all in a large
batch. When my kids were growing up, I used to commission their
help rolling up these egg rolls. Cooking is a
family thing we do together. These egg rolls are no
exception.
Make a batch and freeze it. Then pan fry a couple of egg rolls
any day. They cook fast. As they sizzle in seconds, the delightful
aromas of the pork combined with
sesame oil, rice wine and Asian seasonings will draw everyone to
the dining room. Serve these tiny crisp treats paired with sweet
sour sauce, and an abundant servingof boiled jasmine rice. Or serve
a plate of Filipino Pancit Canton
(http://asianinamericamag.com/2012/10/filipino-pancit-canton-thick-egg-noodles-sauteed-with-
chicken-and-vegetables/) alongside. It is a mouthwatering feast
anytime!
(http://asianinamericamag.com/wp-content/uploads/2012/10/IMG_1800-e1351274129369.jpg)
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For a semi-vegetarian option, try these crisp Vegetable Lumpia
(http://asianinamericamag.com/2012/08/filipino-vegetable-lumpia-with-vinegar-dipping-sauce/),
egg rollsfilled with bean sprouts, potatoes and veggies in a spicy
vinegar dipping sauce. Need I tell you theyre just as divine?
(http://asianinamericamag.com/wp-content/uploads/2012/10/IMG_4407-e1351437635485.jpg)
How to make Lumpia Shanghai : Egg Rolls with Ground Pork and
SweetSour Sauce
By Elizabeth Q (http://asianinamericamag.com/author/bettyannq/),
October 27, 2012
(http://asianinamericamag.com/wp-content/uploads/2012/10/IMG_1801-1024x682.jpg)
Lumpia Shanghai are the classic Filipino egg rolls that everyone
loves. These egg rolls are easy to make. Gather together
theingredients of ground pork, shrimps, scallions, carrots and the
usual Asian seasonings which are staples in my pantry. Theegg roll
wrappers are readily available in large supermarkets. There are two
kinds, the Lumpia wrappers, which have aFilipino brand are round
shaped. The Chinese spring roll wrappers are square shaped, with a
thicker,smoother texture. Bothare in the freezer aisle and are good
to use. I made 24 pieces of egg rolls, each measuring 8 inches
long. When cut in half,the total amount of Lumpia Shanghai egg
rolls made for 10 to 12 servings. A recipe for Pineapple Sweet Sour
sauce followsbelow. This dish can be served as an appetizer, a
snack or an entree and is versatile all year round.
Ingredients:
Egg roll wrappers
(http://asianinamericamag.com/tag/egg-roll-wrappers/) - 1 package,
around 24 pieces, thawedat room temperature
ground pork (http://asianinamericamag.com/tag/ground-pork/) - 1
pound
fresh shrimps (http://asianinamericamag.com/tag/fresh-shrimps/)
- 1/2 pound, chopped fine
scallions (http://asianinamericamag.com/tag/scallions/) - 1 cup,
chopped
garlic (http://asianinamericamag.com/tag/garlic/) - 1/2
teaspoon
soy sauce (http://asianinamericamag.com/tag/soy-sauce/) - 2
Tablespoons
Xiao Xing rice wine
(http://asianinamericamag.com/tag/xiao-xing-rice-wine/) - 1
Tablespoon
eggs (http://asianinamericamag.com/tag/eggs/) - 2 whole
flour (http://asianinamericamag.com/tag/flour/) - 2
Tablespoon
salt (http://asianinamericamag.com/tag/salt/) - 1 teaspoon
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Hot Pepper Beef with Chinese Egg Noodles, Baby Corn, Quail
Eggs,Mushrooms : Wok Wednesday
(http://asianinamericamag.com/2012/10/hot-
ON: OCTOBER 27, 2012
(HTTP://ASIANINAMERICAMAG.COM/2012/10/FILIPINO-LUMPIA-SHANGHAI-EGG-ROLLS-WITH-GROUND-PORK-AND-PINEAPPLE-SWEET-SOUR-SAUCE/)IN:
APPETIZERS (HTTP://ASIANINAMERICAMAG.COM/CATEGORY/APPETIZERS-2/),
APPETIZERS AND SIDES
(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/APPETIZERS-AND-SIDES/),
BEEF(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/BEEF/), COOKING
(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/COOKING/),
DINNER(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/DINNER/), DINNER
(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/DINNER-2/),
FEATURED(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/FEATURED/), LUNCH
(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/LUNCH/), PORK
(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/PORK-2/),SIDES
(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/SIDES/)
COMMENTS (5)
(HTTP://ASIANINAMERICAMAG.COM/2012/10/FILIPINO-LUMPIA-SHANGHAI-EGG-ROLLS-WITH-GROUND-PORK-AND-PINEAPPLE-SWEET-SOUR-SAUCE/#COMMENTS)
black pepper powder
(http://asianinamericamag.com/tag/black-pepper-powder/) - 1
teaspoon
sesame oil (http://asianinamericamag.com/tag/sesame-oil/) - 2
drops or 1/8 teaspoon
onion (http://asianinamericamag.com/tag/onion/) - 1/3 cup,
minced, for sweet sour sauce
fresh ginger (http://asianinamericamag.com/tag/fresh-ginger/) -
1 Tablespoon, minced, for sauce
rice vinegar (http://asianinamericamag.com/tag/rice-vinegar/) -
1/2 cup
pineapple juice
(http://asianinamericamag.com/tag/pineapple-juice/) - 1/2 cup
birdseye chile
(http://asianinamericamag.com/tag/birdseye-chile/) - 1 piece,
minced
sugar (http://asianinamericamag.com/tag/sugar/) - 1/4 cup
salt (http://asianinamericamag.com/tag/salt/) - 1/2 teaspoon
cornstarch (http://asianinamericamag.com/tag/cornstarch/) - 2
Tablespoons
water (http://asianinamericamag.com/tag/water/) - 4 Tablespoons,
for the cornstarch mixture
egg (http://asianinamericamag.com/tag/egg/) - 1 whole, beaten,
combined with 1-2 Tablespoons water, for eggwash
boiled jasmine white rice
(http://asianinamericamag.com/tag/boiled-jasmine-white-rice/) - for
serving
vegetable or corn oil
(http://asianinamericamag.com/tag/vegetable-or-corn-oil/) - 2 to 3
cups, use 1/2 cup at atime for deep frying
Instructions:
Prepare the filling by combining in a large bowl the ingredients
: ground pork, scallions, garlic, carrots, soy sauce, eggs, flour,
rice wine, salt, pepper, sesame oil. Blend andincorporate the
ingredients well. Cover with a plastic wrap and refrigerate for at
least 30 minutes to an hour, for easier handling.
Thaw the egg roll wrappers at room temperature. Place them on a
dry surface. They should still be cold, and not handled in an
environment thats too hot. Ive found thewrappers melted and got
pudgy,were difficult to separate from the rest, when left too long
at room temperature.
Place one egg roll wrapper on a flat, clean and dry surface.
Take a level tablespoon of ground pork filling and place it
lengthwise, shaped like a long stick in the middle of theegg roll
wrapper.
Roll the meat-filled wrapper, starting with the edge closest to
you. Roll it away from you, shaped like a thin cigar. Tuck in the
left and right edges, and keep rolling. Seal theedges with egg
wash.
Make several egg rolls and keep them in plastic freezer bags
with resealable tops. Portion the egg rolls in bags according to
how many your family consumes in a meal. Thismakes it easier for
you to thaw the egg rolls during weeknights for quick meals. For
eg., for 2 to 4 servings I place 8 to 10 uncooked egg rolls in a
plastic bag in the freezer,and repeat according to how many meals
we plan to have it.
To cook the egg rolls: In a large skillet, over medium high
heat, add half a cup of vegetable oil. Make sure oil temperature is
hot enough, but not burning. If the oil is not hotenough, the egg
rolls will NOT be crisp. (Tip: Heat the oil until it reaches 350
degrees F on a deep-fry thermometer.*)
Deep fry the egg rolls a few at a time. Try 6 to 8 pieces in a
large 10-inch skillet. Do not overcrowd the egg rolls or they will
not be crisp. For this quantity in a skillet, it willtake 2 to 3
minutes for the egg rolls to fry evenly. Use tongs to move them
around the skillet. Turn them around every 50 seconds to 1
minute.
When cooked, drain the egg rolls on paper towels or parchment
paper to remove excess oil. This also will maintain the crispness
in the egg rolls. Cut the 8 inch egg rolls inhalf with a sharp pair
of kitchen scissors, for tinier servings.
Continue to deep fry the next batch of egg rolls. If needed, add
a little more cooking oil, for a total of cup at a time. Maintain
the correct high heat of the cooking oil to getthe desired
crispness from the egg rolls.
To cook the Pineapple Sweet Sour Sauce : Combine the ingredients
in a medium saucepan onion, fresh ginger, rice vinegar, pineapple
juice, birdseye chile, sugar, salt. Bringto a simmer in the
saucepan for about 5 minutes. Separately stir the cornstarch
dissolved in water till there are no lumps. Slowly add this
cornstarch-water mixture to thepineapple-vinegar sauce simmering.
Simmer until the sauce coats the back of the spoon, in about 5
minutes. Turn off heat. Serve with the freshly pan fried Lumpia
Shanghai. Cooking tip: this sauce can be made ahead and
refrigerated. Make sure it is room temperature or reheated before
serving.
COOKS COMMENTS: Some Filipino lumpia recipes use a combination
of ground pork and beef. The Asian ingredients used in this recipe
like the egg roll or lumpiawrappers, soy sauce, rice wine, rice
vinegar, sesame oil, jasmine rice are available in Asian markets or
large supermarkets. If frozen, uncooked Lumpia Shanghai will last
uptoa month, kept in plastic ziploc bags.
Acknowledgements: Pineapple-Sweet Sour Sauce recipe adapted from
Memories of Philippine Kitchens by Amy Besa and Romy Dorotan. My
Lumpia Shanghai recipe isadapted from several sources and my moms
old recipes. *Thanks to The Asian Grandmothers Cookbook by Patricia
Tanumihardja and to The Philippine Cookbook byReynaldo Alejandro.
Reference for Chinese influences in Filipino cooking from Pinoy
Umami, The Heart of Philippine Cuisine" book concept by Nonna
Nanagas.
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pepper-beef-with-chinese-egg-noodles-baby-corn-quail-eggs-mushrooms-wok-wednesday/)