From Shanghai to Your Plate: The History and Recipe of Lumpia Shanghai

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The History and Recipe of Lumpia Shanghai

Lumpia Shanghai, also known as spring rolls, is a delicious Filipino dish that has its roots in China. This dish is loved by many for its crispy exterior and savory filling, and it is a staple at parties and gatherings. In this article, we will explore the history of Lumpia Shanghai and share a recipe for making it at home.

The Origins

Lumpia, the Filipino term for spring rolls, originated in China during the Tang Dynasty (618-907 AD). The rolls were initially made with vegetables such as cabbage, bamboo shoots, and bean sprouts. Over time, the filling evolved to include meats such as pork and chicken.

As the Chinese diaspora spread across Southeast Asia, so did their cuisine. Lumpia became a popular dish in the Philippines, where it underwent further changes to adapt to local tastes. The Philippines’ version of spring rolls, lumpia, is now a staple of Filipino cuisine.

What Is Lumpia Shanghai?

Lumpia Shanghai is a type of lumpia that is named after the city of Shanghai in China. This version of lumpia is typically filled with a mixture of ground pork, carrots, onions, garlic, and other seasonings. The filling is then rolled up in a wrapper made of thin pastry and deep-fried until crispy.

The History of Lumpia Shanghai

Lumpia Shanghai has a fascinating history that is intertwined with the Chinese and Filipino cultures. The dish’s origins can be traced back to the Chinese spring roll, which is made with a wrapper made of wheat flour dough.

The Chinese spring roll, also known as Chun Juan, was initially a dish reserved for royalty. It was made with ingredients such as bamboo shoots, wood ear mushrooms, and shredded pork. Over time, the dish became more accessible to the masses and evolved to include a wider variety of fillings.

When the Chinese started immigrating to the Philippines in the 19th century, they brought their culinary traditions with them. This included their version of the spring roll, which eventually evolved into the Filipino lumpia.

The Filipino lumpia differed from the Chinese spring roll in that it used a wrapper made from rice flour. The filling was also adapted to include ingredients such as ground pork, carrots, and onions.

The lumpia quickly became a staple of Filipino cuisine, and many different versions of it emerged. One of these versions is the Lumpia Shanghai, which is named after the city of Shanghai in China.

How to Make Lumpia Shanghai

Lumpia Shanghai is relatively easy to make, and the ingredients are widely available. Here is a recipe for making Lumpia Shanghai at home.

Ingredients:

• 1 lb ground pork
• 1 cup carrots, grated
• 1 cup onions, finely chopped
• 3 garlic cloves, minced
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp soy sauce
• 1 egg, beaten
• Lumpia wrappers (available at Asian grocery stores)
• Oil for frying

Instructions:

1. In a large mixing bowl, combine the ground pork, grated carrots, finely chopped onions, minced garlic, salt, pepper, and soy sauce. Mix well until all ingredients are fully incorporated.
2. Take one lumpia wrapper and place it on a clean surface. Add a spoonful of the filling to the center of the wrapper.
3. Roll the wrapper tightly around the filling, folding in the sides as you go. Brush the edges of the wrapper with the beaten egg to seal it.
4. Repeat the process until all the filling has been used up.
5. Heat oil in a deep frying pan or wok over medium-high heat.
6. When the oil is hot, carefully add the lumpia rolls to the pan. Fry them until they are golden brown and crispy, turning occasionally to ensure that they cook evenly.
7. Once the lumpia rolls are cooked, remove them from the pan and place them on a paper towel to drain excess oil.
8. Serve hot with your favorite dipping sauce, such as sweet chili sauce or vinegar with crushed garlic.

Tips for Making Perfect Lumpia Shanghai

1. Use fresh ingredients: The filling of Lumpia Shanghai is simple, but the taste depends on the quality of the ingredients. Use fresh ground pork and vegetables to ensure that your lumpia rolls taste their best.
2. Don’t overfill the wrapper: It’s important not to overfill the wrapper when making Lumpia Shanghai. Overfilling can cause the rolls to burst open during frying, resulting in a mess and unevenly cooked filling.
3. Use the right wrapper: Lumpia wrappers are made from rice flour and are thinner than other types of spring roll wrappers. Using the correct wrapper will ensure that your Lumpia Shanghai is crispy and light.
4. Seal the wrapper well: To prevent the filling from spilling out during frying, it’s important to seal the wrapper well. Brush the edges of the wrapper with beaten egg before rolling it up to ensure a tight seal.

Conclusion

Lumpia Shanghai is a delicious and easy-to-make dish that is perfect for parties and gatherings. Its origins can be traced back to China, where it was initially a dish reserved for royalty. Over time, the dish evolved and became more accessible to the masses, eventually making its way to the Philippines, where it became a staple of Filipino cuisine.

Making it at home is relatively easy and requires only a few ingredients that are widely available. By following the recipe and tips outlined in this article, you can create delicious Lumpia Shanghai that will impress your family and friends.

So the next time you’re looking for a tasty snack or appetizer, give it a try. It’s a dish that is sure to satisfy your cravings and leave you wanting more.Try also the Jocyl’s Lumpia Shanghai.

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