International Days Recipe: Lumpiang Shanghai

To celebrate International Days, enjoy this series of snacks from different countries that our classes are trying in the run up to a Somersfield Academy tradition that is filled with multicultural education.

Let’s learn about Lumpiang Shanghai. Despite the name of the dish, it does not originate from Shanghai or China. It is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) wrapped in a thin egg crêpe; and is usually served with a sweet and sour sauce.

Level: Easy
Cooking Time: 40 Minutes
Servings: 4

Ingredients:

·               Lumpia wrapper

·               Cooking oil

·               Filling Ingredient:

-                 Ground pork (or ground beef, chicken, or turkey)

-                 Onion, minced

-                 Spring Onion, minced

-                 Carrots, minced

-                 Garlic powder

-                 Salt and pepper

-                 Egg

Note: Any vegetable of choice can be added to the filling ingredients.

Instructions

• Combine all filling ingredients in a bowl. Mix well.

• Scoop around 1 to 1 ½ tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.

• Heat oil in a cooking pot. Deep fry lumpia in a medium heat until it floats.

• Remove from the pot. Let excess oil drip. Serve. Share and enjoy.

Baking Lumpia:

• It is less traditional but healthier than using oil to fry.

• Set oven to 425F.

• Rub a stick of butter along the bottom of a metal baking pan or line with parchment paper.

• Spread the lumpia out on the baking pan about 1in apart, making sure they aren’t touching.

• Oil spray the lumpia.

• Slide the baking sheet onto the middle rack and bake for 10 minutes, flip the rolls and cook for 5 more minutes until its done.