Lumpiang Shanghai or Filipino spring rolls are tasty, delicious and perfect for any occasion. With a crispy exterior and savory filling of ground pork and vegetables, these spring rolls are sure to be a crowd pleaser.
Whether its birthdays, fiestas or any occasion, Golden brown lumpia are always present in any Filipino gathering. They are easy to make and can be prepared in advance for added convenience. Usually served with dipping sauces like, sweet chili sauce or banana ketchup for a perfect flavor combination. But for me, I love this dipped in vinegar with chili.
This lumpia shanghai recipe is easy as it could get and simple enough to modify to your liking. You can also customize the filling to your liking by adding other vegetables, ground chicken, beef, or even shrimp. You’ve never really had a spring roll until you’ve tried homemade ones! If you’re looking to impress your guests, this Filipino recipe is a must-try.
What Is Lumpiang Shanghai?
Lumpia is Filipino word that covers a broad variety of Filipino spring or egg rolls. Lumpiang shanghai, is one variety that is filled with a savory mixture and deep-fried to perfection. The filling is typically made of meat (usually ground pork) with finely chopped or shredded vegetables, plus seasoning. It taste good on its own and even better when immersed in a dipping sauce.
Other types of lumpia are lumpiang ubod or lumpiang sariwa which are enclosed in crepe-like wrappers. Lumpiang gulay are vegetarian spring rolls while dynamite lumpia is a meaty and hot variation. Among all the Filipino recipes, lumpia is one that can be considered a staple and a great addition to your meal prep rotation.
Notes On Some Ingredients
How To Wrap The Spring Rolls.
Do not be intimidated, it’s much easier than wrapping gyoza or dumplings. Position the wrapper with one corner facing you. Place 1 1/2 tablespoon of the filling in the center of the wrapper. Fold the corner pointed at you upwards and then fold the left and right corners inward.
By now, it will look like an envelope. Now roll until the filling is secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the last corner of the wrapper. Repeat until you finish all of the filling-mixture.
How To Serve And Store
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- 1/2 kilo ground pork
- 1 medium onion (minced)
- 1 medium carrots (shredded)
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1 tbsp salt
- 1 egg
- 1/2 cup cooking oil (for frying)
- 1 pack lumpia wrapper / egg roll wrapper (store bought)
- 1/4 cup water (for sealing wrapper)
Preparing the filling.
- In a large bowl, add ground pork, onion, carrot, salt, pepper, powdered garlic then mix until well incorporated. You can do this by hand or by a stand mixer.1/2 kilo ground pork, 1 medium onion, 1 medium carrots, 1 tsp ground black pepper, 1 tbsp salt, 1 tsp garlic powder
- Then add the egg and mix again. Let sit for at least ½ hour or overnight to marinate.1 egg
Wrapping the spring rolls.
- Prepare ¼ cup of water for sealing wrapper.1/4 cup water
- Carefully peel off one spring roll wrapper, keep the others covered under a damp kitchen towel.1 pack lumpia wrapper / egg roll wrapper
- Place the wrapper in a diamond position. Place 1 – 1½ of filling in the center. Fold corner pointing towards you up halfway, fold sides in, then finish rolling. Use water to seal.
Cooking the spring rolls
- Heat ½ cup oil (add more if needed) in a pan over medium heat. When the oil starts heating up, fry the rolls for 5 minutes or until golden then turn to cook the other side.1/2 cup cooking oil
- Using tongs or a slotted spoon, remove from the oil and drain on a wire rack set over a baking sheet.
- Repeat the process with remaining spring rolls. Serve while warm with sweet and sour sauce or ketchup! Bon Appetit!