I had my first taste of the crispy fried spring rolls as a child when my Filipina stepmom made a huge batch for a family get-together. I've loved them ever since but only recently have I attempted to make my own (I would normally depend on the kindness of a good friend for my local lumpia fix). As you'll soon see, my lumpia rolling technique needs a lot of work, but I plan to get more practice in over the next few weeks.
As a reference point, I turned to a recipe for Lumpiang Shanghai from one of my favorite food blogs, Burnt Lumpia. I made a few changes for this Turkey/Shrimp version (I decided not to add ginger and opted for slightly less garlic). For this recipe, I used roasted turkey thigh meat. I'm usually more of a "white meat" gal, but for this recipe the higher fat content of the thigh meat makes it more ideal. I also decided to throw some shrimp into the mix as well-just because. In retrospect, I think I should have followed Marvin's instructions and made them a bit smaller (he suggests cutting each lumpia wrapper in half-I think I'll do that next time). The lumpia I'm used to are usually the size of cigars-don't ask me why I decided to make them larger! This recipe yielded 10 large lumpia and should yield about 20-25 smaller ones. Recipe follows after the jump...
