There are a lot of Filipino dishes which have place names attached to them even if they have no connection to them whatsoever. Lumpiang Shanghai is one of such dishes.
Lumpia means spring roll in Tagalog. It can be a fresh vegetable filled one or a fried one with a variety of fillings. This one is a fried mini spring roll with a mixture of pork and prawn filling. I think what the name merely means is that it is cooked in the Chinese style.
This is a firm favourite of Filipinos and is a very popular party food. Some food trucks have also introduced this in the US where it has been warmly welcomed by the food loving public. Where there are Filipinos gathering, there would be lumping Shanghai for sure.
300 gms. pork
100 gms. uncooked prawns, peeled and chopped
1 carrot, chopped
2 bunches of spring onions, cut into thin rounds
1 clove, garlic, crushed
1 1/2 tbsps. oyster sauce
2 tbsps. brown sugar
2 tbsps. corn flour
1/2 tsp. sesame oil
1/4 tsp. ground black pepper
1 tbsp. flour mixed with 1 tbsp. water to form a paste
19 cm. x 19 cm. spring roll wrappers
cooking oil for frying
Put all the ingredients in a mixing bowl and mix thoroughly.
Separate the spring roll wrappers.
Put a heaping tablespoon of filling on one corner, pat into a long shape and fold over. Fold the two sides towards the center and roll. Dot the corner with the paste (made with the flour and water) and stick to seal.
Deep fry, a few pieces at a time, in hot oil for about 3 minutes until golden brown. Drain on paper towels. Serve with sweet chilli or sweet and sour sauce (see the recipe here).
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This post is on Foodbuzz Top 9 today, June 16, 2011.
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