Food Blog 1

Lumpiang Shanghai

One of the food I’ve always enjoyed eating is Lumpia. It’s famous in the Philippines, where I’m from, and It’s always serve at any type of ceremonial events or parties. I’ve never attended a Filipino party without it. It is usually made “with ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. It may sometimes contain green peas”. It’s always made fresh in my family, especially in the Philippines. It’s a very common dish, since the ingredients are almost always available in a vegetable garden in our backyard or at vegetable market. It is patiently prepared, If I remember correctly, my mother would take about an hour to chop and mix the ingredients together, it is a way to ensure  the ground pork to absorb the flavors. It is deep fried and served somewhat hot and crispy. The crunch and delicate taste from mixed spices and vegetables, makes eating it enjoyable. It starts with a crispy outer layer and then a tender center of flavorful taste and aroma as it is bitten down toward the center.  In United States, it is what is known as egg roll. However it is not entirely made with vegetables with plain flavor. I usually eat it as a snack or appetizer. 

Lumpiang shanghai is served which attests to the Chinese influence.  It is by standard an inch in diameter and approximately 4 to6 inches in length. I don’t recall it being sold in restaurants, since it’s a common dish in a house, in the Philippines. The most common sauce in my house is usually with a gravy type spiced sauce. 

Most restaurants in U.S. serve lumpia shanghai in smaller diameters, typically one-half to three-quarter inches, and is served with a sweet and sour sauce. Sometimes it is served with fish sauce. Mr. Pho restaurant in Oceanside/Vista, serves lumpia for appetizer. Other Filipino food restaurants also serve them and also for they are available for catering.