Traditional Cooking: How To Cook Lumpiang Shanghai ( Spring Rolls )

Good day readers, its another day of cooking lesson for you.

I think I need to thank you first for visiting my blog and hope that you will learn more of cooking through this site..

According to wikipedia the term lumpia derives from Hokkien lunpia(Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term forpopiah. Spring rolls of different shapes, sizes and fillings have been a popular snack in East Asia and Southeast Asia for centuries. It is believed that the spring rolls are originated from China.

Now I'm going to teach you on how to cook Lumpiang Shanghai or Spring Rolls made of fish.

You need to prepare the following ingredients:

1 1/2 kilo of Tilapia or any other firm fish
1 medium camote ( sweet potato ) as extender, shredded
6 medium-sized carrots, shredded
1 cup chinese parsley, finely chopped
1 onion, finely chopped
1 red bell pepper, finely chopped
4 to 5 cloves garlic, peeled and minced
5 tbspn soy sauce
vegetable oil
Lumpia wrapper
salt and pepper to taste

(Optional: Chopped cabbage for decoration on the serving platter)

Let's get cooking!

-Broil your fish until tender, but not overcook. Separate fish meat from bones and shred.

-Saute onions and garlic. Add camote and carrots. Saute for around 3 minutes.

-Add bell pepper, shredded fish, and parsely and afterward the soy sauce.

-Keep stirring until it mix well. Then season with salt and pepper to taste.

-Remove from heat and drain whatever juice was expelled from mixture.

-Separate the wrappers to individual sheets.

-Spoon fish mixture on one side of lumpia wrapper. Roll into a tight, thin log. Secure the edge with a dab of water.

-Heat vegetable oil in a frying pan. Fry spring rolls until golden brown.

-Place on chopped cabbage to serve and serve with a dipping sauce or ketchup.

And it's done...

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