Key Points
- The lumpiang shanghai is a classic Filipino spring roll that is in almost every Filipino social gathering.
- In Australian homes, the counterpart of the lumpia is the sausage roll.
- This month’s recipe is an inspiration from these two worlds: Sausage Shanghai Rolls.
May is the month of fiestas in the Philippines, with each having a particular focus – from saints to farm produce. The highlight of these traditions are merriment, rituals, and of course, food.
Celebrations in each region are unique, with each town boasting a signature dish. This is a testament to our cuisine’s diversity – influenced by colonisation, trade, migration and the changing landscapes from the coast to the inland.
Across these celebrations of culture and community, a staple is the lumpiang shanghai.
The lumpiang shanghai is a classic Filipino spring roll that is in almost every Filipino social gathering.
In Australian homes, the counterpart of the lumpia is the sausage roll. Readily available in supermarket freezers, these snacks are typically made with beef or pork filling wrapped in pastry and baked in the oven. They are a staple in many kids parties, alongside the humble meat pie and fairy bread.
This month’s recipe is an inspiration from these two worlds: Sausage Shanghai Rolls.
Sausage Shanghai Rolls Credit: Anna Manlulo
500 grams mince pork
1-2 carrots, grated
1 medium sized onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon ground white pepper
2 bunch coriander, chopped finely
1 egg, lightly beaten with 1 tablespoon water
1 pack savoury puff pastry sheets (8 sheets)
1-2 tablespoons sesame seeds (black or white)
Procedure:
1. In a large bowl, combine the minced pork, carrots, coriander, salt and pepper and mix until incorporated.
2. Transfer to a piping bag with a round tip. Alternatively, use a large ziplock bag, seal and cut off one of the bag for piping.
3. Preheat the oven to 180*C.
4. Line a baking tray with baking paper.
5. Using a large chopping board, please one sheet of pastry on the bench.
6. Cut one square pasty sheet into half.
7. Pipe the minced meat onto the top part of each half of the pastry sheet.
8. Brush the bottom ends of each sheet with the egg wash.
9. Starting from the top, gently roll the pastry sheet onto the mince filling down to the bottom part of the pastry. Seal by lightly pinching the pastry ends.
10. Cut the pastry rolls into four and transfer on to the prepared baking tray.
11. Repeat with the rest of the meat filling and pastry.
12. Brush the pastry rolls with egg wash, then top sprinkle with the sesame seeds
13. Bake for 20-30 minutes or until golden.
14. Take the pastry out of the oven and place on a cooling rack to rest.
15. Serve while warm
Alternate fillings:
Make longganisa party rolls, by using ready-made longganisa.
Using about 1 kilo of ready made longganisa. Squeeze the longganisa filling from its casing into a large bowl. Transfer to a piping bag. Continue to step #2
