Cycle 15 – Item 278

9 (Wed) October 2024

Lumpia Shanghai

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family, the In-Laws

Starting out with the intention of making Chinese spring rolls, I watched a few videos on YouTube to get a refresher but found to my surprise that they all called for the filling ingredients first to be stir-fried before rolling them in the wrappers – WTF?!  Looking back through GMTD, I’ve made spring rolls on 5 occasions, once attributed as Chinese (see 1.318 Pork Spring Rolls), as Cambodian (see 4.118 Nom Chienn), as Filipino (see 4.340 Pork & Vegetable Lumpia), as Korean (see 10.203 Pork & Tofu Spring Rolls), and as Thai (see 10.338 Shrimp & Pork Spring Rolls with Sweet Chili Sauce) (I’m proud of the diverse representation, entirely unplanned, unnoticed until this very moment).  In every case, the fillings were pretty much the same, and in every case raw when rolled.  The only on-line recipes that consistently call for raw fillings were for Filipino lumpia shanghai.

(See all GLOBAL FOOD GLOSSARY)