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Lumpiang Shanghai

Cooking Method ,
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr 5 mins
Best Season Suitable throughout the year
Description

Lumpiang Shanghai is a crowd-favorite Filipino dish featuring crispy spring rolls filled with a savory mix of seasoned ground pork and finely chopped vegetables. Sometimes enhanced with shrimp for added flavor, this dish highlights the rich Chinese influence on Filipino cuisine, reflected in its name and preparation.

A must-have at Filipino gatherings, Lumpiang Shanghai shines at family celebrations, from birthdays to fiestas, thanks to its irresistible crunch and bold, flavorful filling. These bite-sized rolls are often paired with a sweet and sour dipping sauce, creating a perfect balance of tangy and savory in every bite.

Whether as a party appetizer or a special treat for weeknight dinners, Lumpiang Shanghai promises to bring smiles to the table and a taste of Filipino hospitality to every gathering. Try it and see why it's a classic favorite!

Ingredients
    Lumpiang Shanghai Ingredients
  • 1 pound ground pork
  • 1 small carrot, chopped
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 can water chestnuts (about 4 ounces)
  • Salt and pepper, to taste
  • 1 egg, beaten
  • 2 tablespoons flour
  • Oil, for frying
  • Spring roll pastry wrappers
  • Water, to seal the edges of the wrappers
  • Sweet and sour spicy sauce
    • Sweet & Sour Sauce
  • 2 cups water
  • 1/2 cup white vinegar
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/4 cup ketchup
  • 2 tablespoons cornstarch (for slurry)
  • 2 tablespoons water (for slurry)
Instructions
    Make the Filling:
  1. In a mixing bowl, combine the pork, carrots, onions, garlic, water chestnuts, and egg.
  2. Season with salt and pepper to taste.
  3. Add flour and mix well.
  4. Test the Mixture: Cook a small portion in a sauté pan, taste, and adjust seasoning as needed. Once satisfied, set aside to let the flavors meld.
    5. Wrap the Lumpia:
  5. Take one spring roll wrapper and place 1 tablespoon of filling on the far edge of the wrapper.
  6. Spread the filling lengthwise and begin rolling the wrapper tightly.
  7. Seal the end with a bit of water to close the roll.
    8. Fry the Lumpia:
  8. Heat oil in a frying pan over medium heat.
  9. Fry the lumpia until golden brown, turning as needed to cook evenly.
  10. Once done, cut each roll into 4 pieces.
    11. Prepare the Sweet & Sour Sauce:
  11. Dissolve the cornstarch in 2 tablespoons of water and set aside.
  12. In a small saucepan, mix the remaining ingredients and bring to a boil.
  13. Note: Adjust to your taste with vinegar and/or sugar at this point, once you add the slurry of cornstarch to thicken, you can not adjust the taste.
  14. Reduce the heat to a simmer, then stir in the cornstarch mixture to thicken.
  15. Remove from heat and set aside to cool slightly.
    16. Serve:
  16. Serve the fried lumpia hot, with the sweet and sour sauce or a spicy chili sauce on the side.
Maricel's Tips

Maricel's Tips:

  • When rolling lumpiang Shanghai, ensure they are tightly wrapped to prevent the filling from spilling out during frying. Use about 2 tablespoons of filling per wrapper, placing it near the bottom corner. 
  • Roll the wrapper over the filling once, then fold in the sides and continue rolling until you reach the end. Lightly wet the edges with water to seal. Frying tightly wrapped lumpia ensures even cooking and a beautifully crispy exterior, preventing any oil from seeping into the roll.
  • Sweet & sour sauce is readily available in most supermarkets. If you don't have time to make your own, it is a fine alternative.
Read it online: https://maricelskitchen.com/recipe/lumpiang-shanghai/