Skip to content


Your cart is empty

Lunch Break: Frühlingsrollen à la Sheila

Lunch break: spring rolls à la Sheila

Enjoyment and delicious food are important themes at Allude HQ in beautiful Munich. As often as possible we sit around a table at lunchtime, which gives everyone the opportunity to keep each other up to date – on work and other topics. How was your weekend? Are you doing anything great tonight? Have you seen that one new movie yet? What would be an exciting article for the online magazine? Check out this song from my Spotify playlist. Great, is not it? Oooohhh, is that a picture of your kids? And so on.

And then of course the food. We actually prefer to eat it than take pictures of it. But sometimes a plate is just so photogenic that we have to whip out a smartphone and snap a snapshot. The Allude kitchen has an important rule: every week a colleague or a pair of colleagues takes the helm, thinks up dishes for the five lunches and cooks them for the others. And the more international our growing team becomes, the more fun and variety there is for lunch.

Last week we were able to eat a particularly exotic delicacy. Our dear colleague Sheila, who works as a merchandiser in Allude's accessories division and is originally from the Philippines, served us fried spring rolls. Thinner and longer than we know them, shaped almost like cigars and very crispy. Also known as lumpiang shanghai , they are eaten as a snack like elsewhere in their homeland. Extremely tasty and very pretty to look at!

Sheila is almost famous in her family and circle of friends for her Fried Spring Rolls. There was also a salad with rather unusual ingredients, for which we absolutely have to ask her for the recipe. Until then, we are happy to share the recipe for the spring rolls with you. If you like, you can tell us how they tasted on Facebook and share a picture on Instagram. Bon Appetit!

Sheila's Fried Spring Rolls


For the filling:
– finely chopped celery sticks (amount as desired)
– mung bean sprouts (amount as desired)
– Peppers in thin strips (amount as desired)
– 1 bag of grated white cabbage
– 1 bag of grated carrots
– 2 cups mince (beef, pork or mixed); for vegetarians: an omelet with shiitake mushrooms
– 1 tbsp oil

2 cups oil for frying

For the roles:
– 1 egg, beaten, to seal the dough rolls
– 1 packet of large spring roll leaves (50 pieces)

For the sauce:

– 1 tsp sesame oil
– 2 tbsp chopped ginger
– 2 tbsp minced garlic
– 1 tsp salt
- 1 tablespoon of sugar
– 2 tablespoons sherry (or Chinese cooking wine)
– 1 tsp ground pepper
– 2 tbsp soy sauce

1. Mix the ingredients for the filling together well in a large bowl and season. Heap one to one and a half tablespoons of the mixture on each of the leaves, fold in the corners, roll and glue with a little egg.

2. Heat the oil in a fryer or saucepan. Now cook all the rolls in stages until they are golden brown and drain on a plate lined with paper towels. Serve with the mixed sweet and sour sauce.

When we googled the topic “spring rolls” a little out of curiosity, it turned out how many different variants of this dish there are worldwide. From the delicious Filipino Lumpiang Shanghai that we got to try, to American ones rolled in wheat dough and Vietnam's Chả giò made with fresh lettuce. Just like its “sisters”, the gá» i cuá»'n or summer rolls, which are filled with rice noodles, cooked shrimp and coriander and eaten cold. Then the popiah tod from Thailand, which are similar but wrapped more thinly, and the popiah from Malaysia, filled with scrambled eggs, tofu and bean sprouts.

There are many, many more, but just listing them would make you at least as dizzy as we did. Food is simply the most international of all languages. Just like fashion. Enjoy both – with Allude. The next recipe from the Allude Kitchen will follow soon...