Go Back
Print

Pineapple Pigs in a Blanket (Vienna Sausage Lumpiang Shanghai)

A recipe for Pineapple Pigs in a Blanket from the cookbook, Pulutan! Vienna sausages are rolled in spring roll wrappers with pineapple jam and fried until golden.
Course Appetizer
Cuisine Filipino
Keyword appetizer, lumpia, pineapple, sausage, spring roll
Prep Time 25 minutes
Cook Time 10 minutes
0 minutes
Total Time 35 minutes
Servings 4 -5 Servings

Ingredients

  • 21 square spring roll wrappers 8x8 inch (20x20 centimeters), thawed if frozen
  • 4 tablespoons pineapple preserves or jam
  • Sriracha sauce to taste
  • 2 green onions (scallions) thinly sliced
  • 21 Vienna sausages (3 cans) or cocktail wieners
  • Canola oil for frying

Instructions

  • Place a lumpia wrapper on a clean, dry work surface so that one corner of the wrapper is pointing at you (i.e. positioned like a diamond rather than a square).
  • Place a generous teaspoon of the pineapple jam just under the midpoint of the diamond, closest to the corner pointing at you. Squirt some sriracha sauce onto the jam, then sprinkle a few sliced green onions on top. Place one sausage horizontally over all.
  • Roll the corner closest to you up and over the filling until half of the wrapper remains.
  • Fold the left and right corners of the wrapper over the filling, folding back any excess that extends beyond the filling.
  • Using your fingers or a pastry brush, dab the edges of the wrapper with water. 
  • Continue to roll the lumpia toward the final corner at the top.
  • Place the finished lumpia on a plate underneath a damp towel. Continue rolling until all of the filling has been used.
  • To freeze the lumpia, place them in a single layer on a baking sheet and place in the freezer until completely frozen. Transfer the frozen lumpia to a large resealable food storage bag and store in the freezer for up to three months.
  • To fry the lumpia, pour oil into a large frying pan to a depth of at least 1 inch (2.5 centimeters). Heat the oil over high heat until it reaches 375˚F (190˚C) on a deep-fry thermometer.
  • Working in batches, fry the lumpia, turning occasionally, until golden brown and crisp, 3 to 5 minutes total. (If frying frozen lumpia, fry for an additional 1 to 2 minutes.)
  • Transfer the fried lumpia to a paper-towel lined plate and serve immediately.