New Asian Cuisine
| Welcoming Fall with Fast Simple Asian Recipes |
Spring Rolls (Lumpiang Shanghai)
By Miki Garcia, Filipino Cookbook: 85
Homestyle Recipes to Delight Your Family
and Friends
Spring rolls are a great finger food that everybody
loves. Filipinos know them as lumpia, which is derived
from the Hokkien word meaning “mixed vegetables and
meat rolled up.” This version, Lumpiang Shanghai,
refers to a spring roll stuffed with ground pork and
then fried, but ground chicken, shrimp or crab can also
be used. I always make some extra spring rolls and
store them in the freezer for a quick meal later (frozen
By Miki Garcia, Filipino Cookbook: 85
Homestyle Recipes to Delight Your Family
and Friends
Spring rolls are a great finger food that everybody
loves. Filipinos know them as lumpia, which is derived
from the Hokkien word meaning “mixed vegetables and
meat rolled up.” This version, Lumpiang Shanghai,
refers to a spring roll stuffed with ground pork and
then fried, but ground chicken, shrimp or crab can also
be used. I always make some extra spring rolls and
store them in the freezer for a quick meal later (frozen
spring rolls don’t need to be defrosted before deep-frying them). When frying, use medium heat to be sure
that they cook through completely but be careful not to burn the outside. Use smaller 6-inch (15-cm)-
square wrappers make perfect-sized rolls; if you use larger wrappers, simply cut the cooked spring rolls in
half before serving.
Serves 5
Preparation time: 20 minutes
Cooking time: 1 hour
One 8.8-oz (250-g) package spring roll wrappers
1 egg white
2 cups (500 ml) oil for deep-frying (page 18)
Sweet and Sour Sauce (page 21) or Spicy Garlic Vinegar Dipping Sauce (page 22), for dipping
Filling
1/2 lb (250 g) ground pork
2 water chestnuts, minced
1 medium onion, minced
1 small carrot, peeled and minced or grated
1 egg yolk
2 tablespoons soy sauce
3 cloves garlic, crushed with the side of knife and minced
1/4 tablespoon salt
1 teaspoon freshly ground black pepper
Combine all the Filling ingredients in a bowl and mix thoroughly.
Place a wrapper on a flat surface and spread about a tablespoon of the Filling all along the bottom third of
the wrapper. Roll the wrapper over the Filling, tuck in both ends, and roll it up tight. Moisten the edges of
the wrapper with the egg white and press to seal.
Heat a medium saucepan or wok over high heat and add the oil. Use a wooden chopstick or skewer to
check if the oil is hot enough. When it’s hot enough, bubbles will form all around the stick. (Or use a deep-
fryer thermometer to read the temperature, which should be between 350° and 375°F or 175° and 190°C
when ready). Reduce the heat to medium once it reaches the desired temperature so that the oil doesn’t
burn.
Deep-fry until brown and crispy. Do not overcrowd the pan. Serve hot with Sweet and Sour Sauce or
Spicy Garlic Vinegar Dipping Sauce. For a light meal, serve with hot steamed rice.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.
that they cook through completely but be careful not to burn the outside. Use smaller 6-inch (15-cm)-
square wrappers make perfect-sized rolls; if you use larger wrappers, simply cut the cooked spring rolls in
half before serving.
Serves 5
Preparation time: 20 minutes
Cooking time: 1 hour
One 8.8-oz (250-g) package spring roll wrappers
1 egg white
2 cups (500 ml) oil for deep-frying (page 18)
Sweet and Sour Sauce (page 21) or Spicy Garlic Vinegar Dipping Sauce (page 22), for dipping
Filling
1/2 lb (250 g) ground pork
2 water chestnuts, minced
1 medium onion, minced
1 small carrot, peeled and minced or grated
1 egg yolk
2 tablespoons soy sauce
3 cloves garlic, crushed with the side of knife and minced
1/4 tablespoon salt
1 teaspoon freshly ground black pepper
Combine all the Filling ingredients in a bowl and mix thoroughly.
Place a wrapper on a flat surface and spread about a tablespoon of the Filling all along the bottom third of
the wrapper. Roll the wrapper over the Filling, tuck in both ends, and roll it up tight. Moisten the edges of
the wrapper with the egg white and press to seal.
Heat a medium saucepan or wok over high heat and add the oil. Use a wooden chopstick or skewer to
check if the oil is hot enough. When it’s hot enough, bubbles will form all around the stick. (Or use a deep-
fryer thermometer to read the temperature, which should be between 350° and 375°F or 175° and 190°C
when ready). Reduce the heat to medium once it reaches the desired temperature so that the oil doesn’t
burn.
Deep-fry until brown and crispy. Do not overcrowd the pan. Serve hot with Sweet and Sour Sauce or
Spicy Garlic Vinegar Dipping Sauce. For a light meal, serve with hot steamed rice.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.
Roasted Carrots with Sesame Ponzu
Vinaigrette
Slice your carrots just like this, I like going on
the diagonal. Toss ‘em with just a bit of olive
oil or cooking oil. Then roast in the oven.
The Sesame Ponzu Vinaigrette is just 4
ingredients: sesame oil, ponzu sauce, sesame
seeds and green onions.
Ponzu sauce is like the fun-loving sister to
soy sauce. It’s a light, tangy, citrusy version
of soy sauce, which makes it perfect for any
type of dipping sauce (especially for
Vinaigrette
Slice your carrots just like this, I like going on
the diagonal. Toss ‘em with just a bit of olive
oil or cooking oil. Then roast in the oven.
The Sesame Ponzu Vinaigrette is just 4
ingredients: sesame oil, ponzu sauce, sesame
seeds and green onions.
Ponzu sauce is like the fun-loving sister to
soy sauce. It’s a light, tangy, citrusy version
of soy sauce, which makes it perfect for any
type of dipping sauce (especially for
dumplings!), salad dressing recipe or simple way to dress any steamed vegetables.
Just whisk everything together.
Roasted Carrots with Sesame Ponzu Vinaigrette
Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
This Sesame Ponzu Vinaigrette is so versatile – use it to jazz up grilled tofu, chicken or fish.
Ingredients:
1 pound carrot, peeled and cut into ¾” thick diagonal pieces
2 teaspoons cooking oil or olive oil
1 tablespoon ponzu sauce (I prefer Mitsukan Ponzu Sauce)
1 teaspoon sesame seeds
1 tablespoon chopped green onions
½ teaspoon roasted sesame oil
Directions:
Roast the carrots until just tender but slightly crunchy at 375F for 15-18 minutes. In a small bowl, whisk
together the remaining ingredients. Toss with the cooked carrots.
Just whisk everything together.
Roasted Carrots with Sesame Ponzu Vinaigrette
Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
This Sesame Ponzu Vinaigrette is so versatile – use it to jazz up grilled tofu, chicken or fish.
Ingredients:
1 pound carrot, peeled and cut into ¾” thick diagonal pieces
2 teaspoons cooking oil or olive oil
1 tablespoon ponzu sauce (I prefer Mitsukan Ponzu Sauce)
1 teaspoon sesame seeds
1 tablespoon chopped green onions
½ teaspoon roasted sesame oil
Directions:
Roast the carrots until just tender but slightly crunchy at 375F for 15-18 minutes. In a small bowl, whisk
together the remaining ingredients. Toss with the cooked carrots.