Lumpiang Shanghai


Lumpiang shanghai, is a Filipino deep-fried appetizer consisting of a mixture of giniling 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.

Names and origin

Despite the name of the dish, it does not originate from Shanghai or China. Rather it is named after its resemblance to generic Chinese cuisine. Lumpia itself is of Chinese Filipino origin, brought over by migrants from Fujian. But Filipino lumpia varieties, as well as the wrappers used have been nativized.

Description

Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine. Lumpiang Shanghai can be defined by its use of giniling 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 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.
It is commonly served with agre dulce dipping sauce. It can also use other common lumpia dipping sauces like banana ketchup, sweet chili sauce, garlic mayonnaise, or vinegar with labuyo peppers and calamansi.
Lumpiang Shanghai is one of the most ubiquitous dishes served in Filipino parties, along with variations of pancit. They are commonly prepared ahead and stored in the refrigerator, and only deep-fried immediately before serving.

Variations

The basic recipe can be modified easily and is adapted to numerous variants. However, unless the variants still use ground pork as its main stuffing, the variants are usually simply referred to generically as "lumpia".
Common variations include using ground beef, ground shrimp, or shredded chicken. Other ingredients may also be added, including green peas, raisins, cheese, peppers, milk, water chestnuts, singkamas, and kintsay, among others.