Let me come right off and say that this is not ‘authentic’ or the traditional Filipino way of making lumpiang Shanghai. Although I have mentioned on my About page and elsewhere on this blog that I do not cook anything ‘authentic’ but rather a mish mashed fusion of every food I have ever tasted or heard of.
If you’re wondering where that is coming from, it is in response to a snarky comment left on my post titled ‘Classic Leche Flan‘. It is one of my most popular post, owing to its lofty esteem among Filipino palates. This is one dessert that we all remember as kids (even more than birthday cakes) and it’s something we all want to go back to and re-create. I supposed that’s why there are so many people searching the internet for leche flan the way they remember it. Well to make a long story short, the commenter left a very mean comment saying that my ancestors would be ashamed of me for posting that recipe because the proportions are wrong and the method of cooking was ‘un-traditional’. Yes, someone had their panty twisted and had too much time on their hands that day.
So just so we’re clear, this is NOT YOUR MAMA’S LUMPIANG SHANGHAI, this is THIS mama’s lumpiang Shanghai.
If you’ve ever been to a Filipino gathering or to a Filipino restaurant, you will discover we have at least three types of eggrolls that I know of. One is the fatter roll with vegetables in it and the third one is more of a crepe or a spring roll in that it has a crepe like wrapper (not fried) and filled with meat and vegetables. This one, is filled only with meat except for the aromatics and almost always is rolled petite and skinny like compared to the other lumpias.
My daughters and I made shumai with this mixture the other week but we had more meat than wonton wrappers so I decided to wrap these up the skinny way, fry them up and call them Shanghai!
2 lbs. Ground Pork
2 cloves Garlic, finely minced
1 cup Scallions (green onions), finely chopped
1 cup dried Shiitake Mushrooms, re-hydrated* and chopped fine
4 Tablespoons Soy Sauce
1 teaspoon Sugar
1 teaspoon ground Black Pepper
Mix all the ingredients together.
To wrap, I use the thin kind of wrappers. They are labeled ‘spring roll’ wrappers and are usually found in the freezer section at the oriental market.
I rolled this using the second method in this tutorial from my good friend Cecile, the English Patis. (Click on the link to see step-by-step photos.) You notice how she labeled the second method the ‘lazy way’? Now you know why I used that method
When you’re done wrapping, you can either freeze the lot at this point or fry them up. These were served with a hot, sweet & sour dipping sauce.
*To re-hydrate dried shiitake mushrooms, soak them in hot water for about 30 minutes until they become soft again.