Specialty Cuisine with Food Exhibit Traditional and Experimental Dish

Cuizon Rosefel Ann T. BSHM-O701

Spring Rolls (lumpia)

TRADITIONAL EXPIREMENTAL

Shang Hai Rolls (lumpia) Fish Ngo Hiong Rolls (lumpiang isda)

INGREDIENTS: INGREDIENTS:

 250g pork meat  100 g ground steam fish

 2 eggs  2 egg
 1 Carrots  1 Carrots
 Bell pepper  1 potato
 1 Onion  1 Onion
 Spring Onion  5 cloves Garlic
 5 cloves Garlic  1 Bell pepper
 Salt  1 stick Celery
 Pepper  Bamboo shoot
 500 ml Cooking oil  1 tbsp. honey
 20 pcs Lumpia wrapper  Salt & pepper
 5 spice powder
 500 ml cooking Oil
 20 pcs Lumpia Wrapper

For batter:
 Flour
 5 spice powder
 Water
 egg

Procedure:
 In a bowl, combine ground pork, beaten eggs,
green onions, carrots, garlic, salt, and pepper
until well distributed.
 Separate wrappers into individual sheets and lay
on a flat working surface.
Procedure:
 In a pan, steam the ground fish with a squeeze of
lemon.
 In a pan sauté the following ingredients; steamed
ground fish, beaten eggs, celery, potato, carrots,
garlic, salt, and pepper and five spice until golden
brown. Let it cool and proceed the next step
 Specialty Cuisine with Food Exhibit
 Spoon about 1 heaping tablespoon of meat
mixture on the lower end of the wrapper, closest
to you.
 Fold the bottom of wrapper over filling and
continue to roll tightly into a thin log about 3/4-
inch thick. Wet the remaining edge of the
wrapper with a dab of water to completely seal.
 Repeat with the remaining mixture.
 In a pan over medium heat, heat about 2-inch
deep of oil. Add lumpia in batches and cook
turning on sides as needed, for about 3 to 4
minutes or until golden brown and crisp and meat
is cooked through.
 Using a tongs, remove from the oil and drain on a
wire rack set over a baking sheet. Serve
immediately with sweet and sour sauce.
The similarity and differences taste of the two spring rolls. See references below for the Venn diagram.
Differences of Shang
Hai Rolls
Similarity Taste
 Juicy
 Tasty  Appetizing
 Sweet
 Edible taste
 flavoursome
 Appetizing  Consistent
 Flavoursome
 Crispy
 Edible Taste  sweet
Traditional and Experimental Dish
 Separate wrappers into individual sheets and lay on
a flat working surface.
 Spoon about 1 heaping tablespoon of meat mixture
on the lower end of the wrapper, closest to you.
 Fold the bottom of wrapper over filling and continue
to roll tightly into a thin log about 3/4-inch thick.
Wet the remaining edge of the wrapper with a dab
of water to completely seal.
 Repeat with the remaining mixture.
 After wrapping lumpia, prepare for the mixture for
batter. Mix flour, water, and 5 spice in a bowl and
incorporate well. Set aside the 1 beaten egg
 In a pan over medium heat, heat about 2-inch deep
of oil. Soak lumpia in a batter and egg.
 Add the battered lumpia with batter in batches and
keep turning each sides as needed, for about 3 to 4
minutes or until golden brown and crisp and meat is
cooked through.
 Using a tongs, remove from the oil and drain on a
wire rack set over a baking sheet. Serve immediately
with five spice sauce.
Differences of Fish
Ngo Hiong Rolls
 Edible taste
 Appetizing
 More spicy
 Aromatic herbs
 Sweet
 flavoursome
 Tangy
 Chewy due to the
batter applied.
Specialty Cuisine with Food Exhibit Traditional and Experimental Dish