Lunch Break: Sheila’s Fried Spring Rolls
Food is an important topic at the Allude HQ in beautiful Munich. Coming together at our communal table at lunchtime gives each member of our team the opportunity to catch up on work-related and other matters. How was your weekend? Doing anything cool tonight? Did you see that movie that just opened? What would be an interesting topic for the magazine? Listen to this song from my Spotify playlist. Awesome, isn’t it? Is that a picture of your kids? And on and on.
And then of course there’s the food. Usually we prefer eating it to taking pictures of it, but sometimes a dish looks so photogenic that we just have to get our smart phones out and snap away. The Allude kitchen has one rule: Each week one team member or a pair has to come up with some ideas for lunch and then cook them for the whole group, of course. With our growing and increasingly international crew these lunches get more fun by the month.
Last week we enjoyed a very special and yummy treat. Our dear colleague Sheila, who is originally from the Philippines and is a merchandiser at Allude responsible for the accessories department, had prepared fried spring rolls, which are also known as Lumpiang Shanghai and are eaten as snacks in her home country. Well, and probably lots of other places. They turned out simply delicious and attractive-looking.
Sheila is almost famous for these tasty stuffed rolls in her family and among friends. She also prepared a salad using some unusual ingredients. We can’t wait for that recipe, as well. But in the meantime we are glad to be able to share this one with you. Tell us on Facebook how you liked Sheila’s spring rolls, or share a pic on Instagram with us. Bon appétit!
Sheila’s Fried Spring Rolls
For the filling:
Finely chopped celery stalks (as needed)
Mung bean sprouts (as needed)
Bell pepper cut into thin strips
1 bag of shredded cabbage
1 bag of shredded carrots
2 cups of minced meat (beef or pork); for a vegetarian version use shiitake mushrooms and egg omelette
1 tbsp of vegetable oil
2 cups of vegetable oil for frying
For the sauce
1 tsp of sesame oil
2 tbsp of chopped ginger
2 tbsp of chopped garlic
1 tsp of salt
1 tbsp of sugar
2 tbsp of sherry (or Chinese cooking wine)
1 tsp of ground pepper
2 tbsp of soy sauce
For the rolls:
1 egg, beaten, for sealing the wrappers
1 package of large spring roll wrappers (50 pcs)
1. In a large bowl, combine all of the ingredients and mix well. Adjust seasoning. Place about 1 to 1½ tablespoons of the mixture on a wrapper, roll it, folding the left and right corners, and finally seal the seams closed with some of the beaten egg. Do this until you’ve used up the pork mixture.
2. Heat the cooking oil in a deep fryer. Working in batches, deep-fry the rolls until golden brown. Remove from the deep fryer and let them drain on a plate lined with paper towels. Serve with sweet and sour sauce.
When we did some research on – well, Googled – the topic of spring rolls, we found out just how many different types there are in the world. Apart from Lumpiang Shanghai from the Philippines, long and formed like cigars; there are American egg rolls, made of wheat dough and with a cabbage- and pork-based filling; Vietnamese spring rolls called Chả giò, which are served with fresh lettuce, and their siblings, gỏi cuốn or summer rolls, filled with rice noodles, boiled shrimp and coriander and served cold; Thai spring rolls (Popiah tod), which are similar but more thinly wrapped; and Malaysia’s Popiah, filled with scrambled eggs, tofu and bean sprouts.
We could not name all of them here, or your eyes would glaze over, but isn’t food the most global of languages? As is fashion. Enjoy them both with us at Allude! The next recipe is coming soon …