Tuesday, 19 October 2004

Let Me Roll It, Let Me Roll It To 'Ya

This post is for Yvonne in Switzerland. She was asking for a recipe of our Lumpiang Shanghai (Pork Spring Roll). The 'How to wrap a Spring Roll' section is for my children who might otherwise forget on how to do it. In my haste in doing this I forgot to take a picture of the final fried product. Oh well, I guess I will upload that later. So apologies if this is post is picture heavy; but let's roll on ...


ingredients

Lumpiang Shanghai
(Pork Spring Roll)

500 gm minced pork
250 gm minced shrimps or prawns
1/2 cup finely chopped apulid (water chestnuts)
1/2 cup finely chopped carrots
1/3 cup finely chopped onion
2 cloves garlic - mashed and finely minced
2 eggs - beaten
2 Tbsp light soy sauce
1 tsp rock salt
1 tsp sugar
freshly ground black pepper
lumpia (spring roll) wrappers
oil for frying
  1. Mix beaten eggs with the salt, sugar, soy sauce, pepper, and garlic. Making sure that the salt and sugar are dissolved in the liquid.
  2. Mix in all the other ingredients thoroughly.
  3. Wrap tightly in spring roll wrappers (for the 'how to' see below or click here for the proper way of wrapping and here for the lazy way).
  4. Deep fry in hot oil for about 4 minutes or until the wrapper is golden brown and crunchy and the pork filling is cooked.
  5. Serve with sweet and sour sauce or Thai sweet chili sauce.

*Note: If shrimps and water chestnuts are not available you can omit these then adjust recipe by reducing the garlic and egg to just one each and halving the measurements for salt, sugar, soy sauce, and pepper.



fried lumpiang shanghai


How To Wrap Spring Rolls
(The Proper Way)

First, you need spring roll wrappers of about about 5 x 5 inch square. If it's not available, buy the large one (about 10 x 10 inch square) and then cut them to size.

Secondly, make the flour 'glue' that you need to secure the spring roll wrapper. Mix 2 Tbsp flour with 2 Tbsp water; combine it thoroughly to make a very thick paste.



spring roll wrappers


Step 1: Take a wrapper and position it so that one of the corners is pointing towards you.










Step 2: Put around 2 teaspoonfuls of the pork mixture and shape them like a log horizontally at the lower half of the wrapper.









Step 3: Take the edge pointing towards you over the pork mixture. Press the wrapper over the mixture, making sure it is snugly wrapped.









Step 4: Fold the left and right edges of the wrapper over to the centre forming something like an envelope.










Step 5: Roll the wrapped pork mixture like a log in a direction away from you. Make sure to roll it tightly or else it might break open when you fry it.









Step 6: Put some flour 'glue' at the remaining edge and roll it all the way through.











Your spring rolls should look like these.













How To Wrap Spring Rolls II
(The Lazy Way)

Step 1: Take a sheet of a large spring roll wrapper (about 10 x 10 inches square) and cut it in half.











Step 2: Get one of the halves and put about 3 tablespoonfuls of pork mixture and form it into a log at the lower end of the wrapper.









Step 3: Roll the meat mixture in the wrapper in the direction away from you making sure that it is rolled tightly. Spread some flour 'glue' all along the far end of the wrapper.








Step 4: Roll the mixture in wrapper all the way through securing with the flour 'glue'.











Step 5: Cut the finished log with a knife or scissors at about 3 inches long in each section.

10 comments:

Manang said...

Galing ah! How'd u do that text beside the photo?
Hay...I wonder if I can find ground pork in the grocery store (first time I tried, ala akong makita). Iba pag pork eh. Mas masarap kesa beef.

MsEllaNY said...

Great pics! Now there is no excuse for anyone to not know how to roll a lumpia. Manang, in lieu of packaged ground pork, look for or ask the butcher in your supermarket for a cheap cut of pork, then have them grind it for you. Or baka naman merong kang mahiram na meat grinder which you can also use to make sausages or longganisa.

ting-aling said...

Ay, ang linis ng mga kuko mo..hehe..ang cu-cute ng mga daliri mo pati..haha..siya, siya..ipinakita ko nga sa mga anak ko para wala na silang lusot.

celia kusinera said...

Manang: hi there, like what Misellany said might be better to grind your own.

MisEllaNY: thanks for dropping by.

Ting: Naku I wish kamay ko iyon. That's my elder daughter's hands she's nearly 12. Dati rin namang payat ang fingers ko pero ngayon chubby na. I blame it on too much cooking (or is it eating?). Hehehe!

drstel said...

Hi Chefcelia, pareho tayo ng ulam(Vietnamese style nga lang) kagabi. I was going to post a photo of the finished product but #2son couldn't wait anymore and took the best specimens while I was frying...
Those are great photos. I've never seen those big wrappers here though. The brand I just tried, "Oriental Mascot spring roll/lumpia wrappers" look just like the ones my Ma used to buy sa palengke.
Is your dotir a pianist? pretty hands, ika nga ng Lola ko, "malakandila."

pointguard06 said...

salamat sa paglink.. nakakagutom ah.. hehe

Ate Sienna said...

Manay Celia!!!! hehehe, i love lumpiang shanghai!

pero nung minsan, naisipan kong mag-shanghai nga. eh super dami ang nagawa kong filling. sus, inabot ata ako ng syam-syam sa pagbalot, as in maghapon! PAgkatapos nun, tinakwil ko na ang pag-gawa ng shanghai. kung natatakam ako, bibili na lang ako ng gawa na. hehehe ;)

celia kusinera said...

Drstel: My daughter plays the flute pero she's also trying to do some piano on her own.

Adi: Balik ka lang.

Sienna: Ako rin tamad mag balot kaya minsan lang kami nag lu-lumpia until naisip ko yung 'lazy way'. Yun na rin ang gawin mo.

Dr. Emer said...

I think I like the lazy way best. =)

celia kusinera said...

Me too, Doc Emer. Thanks for passing by.