Lumpiang shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya), is a Filipinodeep-friedappetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic,[1] wrapped in a thin egg crêpe. Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.[2][3]
Names and origin
Despite the name of the dish, it does not originate from Shanghai or China. It is a Filipino version of Taquito; its name is derived from two Hokkien words, lun meaning moist and pia meaning pastry.[1] The early version of the wrap is made of Tortilla from Spanish corn flour Masa until Chinese migrants opened a business in the Philippines and introduce their own version of wrap made from rice flour hence, it's called Lumpia wrapper [2][4]Lumpia itself is a combined Spanish
and Chinese Filipino influenced origin, brought over by migrants from Fujian and early Spanish colonial era. But Filipino lumpia varieties, as well as the wrappers used (which are thinner in comparison to Chinese spring roll wrappers) have been nativized.[3][5][6]
Description
Lumpiang Shanghai with pancit Canton, another Filipino dish with a misleading Chinese name
Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine. Lumpiang Shanghai can be defined by its use of giniling (ground pork) as the main stuffing. The ground pork is sautéed with finely chopped carrots, garlic, onions, shallots, and salt and pepper to taste. A small amount of it is then placed on a lumpia wrapper (a thin egg crêpe) which is then rolled around it into a thin cylinder. The ends are secured by wetting it with a bit of water or egg whites. Sometimes, the fried giniling are further moistened with raw eggs so they retain their shape better. It is then deep-fried until golden brown.[3][7][6][8][9][10]
Lumpiang Shanghai is one of the most ubiquitous dishes served in Filipino parties, along with variations of pancit (noodles). They are commonly prepared ahead and stored in the refrigerator, and only deep-fried immediately before serving.[3][12][13]
Variations
The basic recipe can be modified easily and is adapted to numerous variants.[4] However, unless the variants still use ground pork as its main stuffing, the variants are usually simply referred to generically as "lumpia".[13][14][15]
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