Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. The thin, crisp shells gave way to the savory filling within - each bite transported me to every family gathering growing up, when these would disappear, to the international nights at school when my mother would introduce my classmates to Filipino food, to that progressive party after a rough year in grad school, to that phone call to my aunt to ask her for her recipe, this one, that I share with you today.
Crave's were the highest-ranking beef lumpia of the day, and were praised especially for their big, homemade-feeling wrappers, with what Abadam called "a perfect amount of grease." The ground beef was a bit loosely packed and less seasoned than some, but it was more than made up for by bright, vinegary dipping sauce.



Lumpiang Shanghai is the perfect dish for any occasion, so this basic lumpia recipe is all you really need to make a delicious fried spring roll recipe. Indonesians are noted for their fondness of hot and spicy food, and therefore spicy hot sambal chili sauce or fresh bird's eye chili are usually added as a dipping sauce or condiment.
Set the rolls aside until ready to cook. Only a handful of ingredients are needed: lumpia wrappers (I keep a stash in the freezer at all times), brown sugar, saba banana, and jackfruit. A hearty Filipino breakfast typically consists of meat, sinangag (garlic fried rice), and itlog (egg).

These lumpia are greasy, trashy and crispy — cigarillos of oil soaked wrapper — and seasoned with a liberal wealth of black pepper. Filipinos have adapted the original Fukien unfried spring rolls (lun bia) to one of their national dishes, fresh lumpia. In the Philippines, spring rolls are called lumpia.
Place the spring rolls upright to ensure proper draining. That's a shame, because both the seasonings in the pork and the pair of sauces (sweet-hot, and vinegar) were stellar. Use enough frying oil to cover the rolls fully. Just flip the cooked wrapper on top of some parchment paper and put on your filling.

Wrappers do not have to be cut in half, keep them whole and add more meat if you prefer. Next, seperate the spring roll wrappers by pulling them apart and layering them in a criss-cross fashion so that they're easy to grab (see pic below). A delicious sour broth usually made tangy by tamarind (sometimes kamias), it's filled with different vegetables and a meat of choice.
Use fresh spring roll wrappers. People usually love crunchy food like Filipino lumpia. Lumpia is Filipino spring rolls, typically filled with pork and vegetables, then deep fried. Lumpiang Ubod—This lumpia is made mainly of heart of palm and is served with a special kind of sweet-tasting peanut sauce.

Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes. It is finished off with a variety of toppings such as slices of hard-boiled eggs, crushed chicharon (pork rinds), tinapa (smoked fish) flakes, and spring onions. Lumpiang Shanghai is a Filipino-style spring roll made of ground pork, chicken or beef filling wrapped in thin crepes called lumpia wrappers.