Lumpiang Shanghai, or popularly called Filipino Spring Rolls are made from ground meat, often pork, finely chopped carrots, minced onions, and seasoning. These are rolled up in paper-thin wrapper available in most groceries. The ends are then sealed either with plain water or sticky beaten egg.
With its name, you can guess that it originated from China and for some unknown reason, the word Shanghai is still used to this day and age. This is probably for the purpose of differentiating it from other kinds of Lumpia that use mostly vegetables as filling although a little meat is tucked in every now and then. Thus, if you just say Lumpia, most people will assume that you are referring to the bigger and plumper spring roll instead of the Shanghai that is a meatier and smaller one.
According to Manila Spoon, in the Philippines, probably right next to pancit, Lumpiang Shanghai is among the common dishes you can find in all types of special events, from birthdays, to weddings, reunions, or even simple get-togethers. The main reason behind this is the fact that Lumpia can be made in advance and in bulk. Although it may require some effort, once you get to make lots of it, there is no need for you to prepare other additional dishes because everyone just loves spring rolls!
Also, since you will be able to make it at least one day or even weeks in advance when frozen, it is actually a practical dish you can make. In spite of the labor involved, it still helps you save time and reduces your stress of having to think other dishes you need to prepare.
If you want to make a big batch, follow the Lumpia recipe from Rasa Malaysia and enjoy a delicious dish everyone will love!
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