My father used to bribe me with lumpiang shanghai to get me to the dentist. When I was seven, he had retainers placed on my upper teeth and I just hated it. Eating was difficult. Food was tasteless. He brought me to the dentist every Saturday to have the retainers adjusted. I always gave him a hard time. And I always gave the dentist and his assistant an even harder time. So, my father would bribe me…
“We’ll go to Chinatown afterwards and have lumpiang shanghai, sweet and sour pork and chicken with green peas…”
Of course, my brother enjoyed it more since food wasn’t too exciting for someone with wires inside the mouth. Urgh! But, for some reason, the promise of Chinatown almost always worked.
Lumpia is a spring roll. In the Philippines, Lumpiang Shanghai means spring rolls filled with ground or finely minced pork and served with sweet and sour sauce.
1/2 k. of ground lean pork
1 tbsp. of finely minced garlic
1/2 tsp. of finely grated ginger
1 onion, finely chopped
1-1/2 tbsp. of finely chopped onion leaves (sibuyas na mura)
1/2 carrot, finely grated
1 tbsp. of light soy sauce
1 tsp. of salt
1/4 tsp. of pepper
1/2 tsp. of sesame seed oil
12-15 lumpia (spring roll) wrappers
How to :
Mix together all the ingredients, except the lumpia (spring roll) wrappers.
Place one tbsp. of pork filling at at the center of the wrapper. Take the side of the wrapper nearest you and roll toward the middle. When half-rolled, take the sides and fold them inward, then finish rolling away from you. Brush the edges with a little water to seal completely. Repeat until all the wrappers are filled.
Heat wok or skillet. Pour in the cooking oil. When the oil starts to smoke, carefully lower the lumpia one by one. Do not overcrowd the skillet. Cook only 4 to 5 pieces of rolls at a time. Roll them in oil to brown evenly. Remove once they turn golden brown. Drain on paper towels.
Cut each lumpia into 2-3 pieces. Serve with sweet and sour sauce.