Lumpia is the Chinese counterpart of the Western savoury pastries. The word lumpia comes from the Hokkien word “lunpia”. The recipe was brought by the Chinese from the Fujian province to Southeast Asia and became popular in Philippines, Indonesia, Malaysia and Singapore. There are a lot of different varieties of spring rolls or lumpia some are cooked and some are fresh. Some of the famous ones are the Popiah in Singapore and Malaysia, Cha gio in Vietnam and Lumpiang Shanghai in the Philippines to name some. A very versatile dish which can be served as an appetizer, mains or as a snack.
Since there are a lot of variants for spring rolls to avoid confusion here is an explanation of my recipe. The type of spring roll that I will be posting is similar to what you get on Chinese yam cha restaurants where the spring rolls have a juicy inside and really crunchy pastry, the ratio of shrimp to pork is 1:1 so you have that good shrimp flavour while the pork and its fat uplifts the flavour, dried shiitake mushrooms are added for that added earthy taste.
In a bowl mix thoroughly pork mince, mushroom, shrimps, salt, cornstarch, sesame oil and 1/4 cup of the water used for soaking the mushrooms.
Place a heaping spoonful of the mixture in a lumpia wrapper, then wrap tightly. To wrap the mixture place wrapper in a flat surface in a diamond shape one end pointing at you, place the spoonful of meat mixture around 2 inches from the pointed end near to your side, now pick up the pointed edge and start rolling, once the mixture is covered fold the two ends inwards then continue rolling until you consumed the whole wrapper, damp the tip with water to seal.
Place wrapped lumpia in a freezer before cooking for best results.
Directly from freezer, Deep fry lumpia for 8-10 minutes or until lumpia is cooked