Filipino Lumpiang Shanghai recipe is among the most famous food items in Filipino cuisine. Served at special occasions, gatherings and parties, it’s a favorite snack. The Filipino Lumpiang Shanghai recipe is a Filipino version of the traditional spring roll. Containing ground pork, veggies and seasonings, and rolled in a springtime roll wrapper and deep fried till crisp, it is Filipino comfort food.
The Filipino Lumpiang Shanghai recipe is related to celebrations and is served at Filipino buffets and feasts. Its crisp and crunchy outer gives way to a flavorful, juicy filling on the interior – for a texture and taste experience. The filling and seasoning make the Filipino Lumpiang Shanghai recipe different from some other spring rolls. The ground meat (generally pork) and diced veggies (carrots, onions, garlic) give a spicy and filling taste to a stew. To go with the Filipino Lumpiang Shanghai recipe, a dipping sauce (sweet & sour or vinegar-based sauces) is often served with the crispy rolls.
The Filipino Lumpiang Shanghai recipe may also be versatile. Even though nearly all fillings are made from pork, you may be made with chicken, beef, and shrimp. Some variations of the Filipino Lumpiang Shanghai recipe call for additional spices or flavors in the rolls. It’s a dish which may be served on every event – from a family dinner to a dinner party. However, the Filipino Lumpiang Shanghai recipe hardly ever fails to wow guests and family members alike.
The Filipino Lumpiang Shanghai recipe is easy to make. The rolling of the spring rolls is slow and patient but relatively easy compared to more complicated Filipino dishes. The rolls may be well prepared in advance and kept in the freezer for quick preparation on the go. This makes the Filipino Lumpiang Shanghai recipe a great food prep dish or ready in advance dish for parties or gatherings. Its ease and portability of serving causes it to be also a favorite for food stands, catering and also street food vendors throughout the Philippines.
Filipino Lumpiang Shanghai recipe also has been popularized abroad particularly in countries with large Filipino populations. Its crispy exterior and sweet topping allow it to be a simple snack on the go, and its charm has seen it filled in Filipino restaurants worldwide. Filipino Lumpiang Shanghai recipe is now a popular recipe in the Philippines and many other countries where people coming from various backgrounds like it. It demonstrates the universal appeal of the Filipino Lumpiang Shanghai recipe that uses basic ingredients to make something delicious.
The Filipino Lumpiang Shanghai recipe is frequently associated with “baon,” or packed lunch, of these little spring rolls made in bulk and taken to work or school. This particular custom of making lumpia for meals on the run reflects the practicality and love for food that’s deeply woven into Filipino culture. To share a plate of Filipino Lumpiang Shanghai with loved ones and friends signifies togetherness and hospitality – two Filipino household values.
Finally, Filipino Lumpiang Shanghai recipe reflects the flavorful Filipino cuisine. Crispy wrappers with sweet fillings are a favorite meal in the Philippines and around the globe. As a snack, appetizer or main dish, the Filipino Lumpiang Shanghai recipe brings people together over great food and recalls shared dishes and celebrations. Its simplicity, versatility and deliciousness make this Filipino Lumpiang Shanghai recipe a Filipino favorite for many years.
Ingredients For the Filipino Lumpiang Shanghai Recipe
Filling
Ground Pork
Carrot
Onion
Chinese Celery
Garlic, minced
Egg
Soy Sauce
Salt
Black Pepper
Sugar
Wrapping
Lumpia Wrappers
Egg
Oil
Sweet and Sour Sauce
Ketchup
Hot Sauce
Rice Vinegar
Sugar
Chili Flakes
Cornstarch
Water
Cooking Instructions For the Filipino Lumpiang Shanghai Recipe
Prepare the filling.
In a large basin, combine the filling ingredients. Mix everything together with a spatula in a circular motion until the pork feels elastic. To achieve this uniformity, it could take several minutes.
Put Together
To keep the lumpia wrappers from drying out, place them on a tray and cover with a moist towel.
Lay a wrapper with the pointed side facing up in front of you. Place a heaping tablespoon of filler a few inches from the nearest corner. Form the filling into a strip that is 4 to 5 inches (10 to 12 cm). Fold the two side corners after folding the bottom corner over the filling. Tuck the folded edges of the filling packet in as you roll it up. Make sure the filler is securely secured in place by gently pressing out any air bubbles with your finger. Until the filling is almost entirely sealed, keep folding it up.
To wrap the lumpia completely, fold the filling over after dabbing the top corner with a tiny bit of egg wash with your finger. Put aside. Continue with the remaining wrappers and filling.
Keeping
After wrapping, the lumpia can be kept in the freezer for up to three months uncooked in a large Ziplock bag with as much air squeezed out as possible.
The frozen lumpia should be cooked as directed below, without thawing first. It will take a little longer to cook.
Cook (*Footnote 3) Fill a medium-deep pot or pan with oil up to about 1 inch (2.5 cm). Turn the heat up to 350°F (176°C) on medium-high.
To avoid packing the pan, carefully drop a few lumpia into it. Cook for about 4 minutes, turning regularly with a pair of tongs, until golden brown on all sides. After cooking, move the lumpia to a large dish or tray with a wire rack on top to cool.
In a small pot, mix together all the sauce ingredients. Over medium heat, bring to a moderate boil. Until the sauce thickens enough to cover the back of a spoon, stir continuously. Transfer to a platter for serving.
As an appetizer, serve the lumpia with the dipping sauce.
The cooked lumpia can also be stored and reheated in an oven set to 400°F (200°C) until thoroughly heated. The leftovers will still be crispy but a little chewy.
Helpful Suggestions For the Filipino Lumpiang Shanghai Recipe
To make the Filipino Lumpiang Shanghai recipe as delicious and crisp as possible, start with fresh and high-quality ingredients. Use ground pork or a combination of pork and beef for the filling, as this adds a nice balance of flavours and textures. Finely chop the vegetables, such as carrots, onions, and garlic, to ensure an even mix throughout the filling.
Adding water chestnuts or celery can give the lumpia an added crunch. When wrapping the lumpia, avoid overfilling to prevent the wrappers from breaking or becoming soggy during frying. Seal the edges with a simple egg wash to keep the rolls intact while frying. For best results, fry the lumpia in small batches to maintain the oil temperature and ensure even cooking. Using medium heat prevents the wrappers from browning too quickly while leaving the filling undercooked.
Serve the lumpia with a dipping sauce like sweet chilli sauce, ketchup, or vinegar for a perfect pairing. If preparing in advance, the rolls can be frozen before frying for quick and convenient snacks or appetisers. Following these tips will help ensure your Filipino Lumpiang Shanghai recipe turns out crispy, golden, and full of flavour.
Storage Instructions For the Filipino Lumpiang Shanghai Recipe
Proper storage is key to maintaining the quality of the Filipino Lumpiang Shanghai recipe. If you have leftover cooked lumpia, allow them to cool to room temperature before storing. Place the lumpia in an airtight container lined with paper towels to absorb any excess oil and keep them from becoming soggy. Refrigerate the cooked lumpia for up to three days.
To reheat, use an oven or air fryer to bring back their crispness, as microwaving can make the wrappers soft. For uncooked lumpia, freeze them for longer storage. Arrange the rolls in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. This method prevents the lumpia from sticking together. Frozen lumpia can last up to two months.
When ready to cook, fry the frozen lumpia directly without thawing; just adjust the cooking time slightly to ensure the filling is thoroughly cooked. These storage tips will help preserve the freshness and crispness of your Filipino Lumpiang Shanghai recipe, making it convenient to enjoy at any time.
FAQ For the Filipino Lumpiang Shanghai Recipe
Question: What is the best type of meat to use for the Filipino Lumpiang Shanghai recipe?
A: Ground pork is the most common choice for the Filipino Lumpiang Shanghai recipe, but you can also use a mix of pork and beef for added flavour.
Question: Can I prepare the Filipino Lumpiang Shanghai recipe in advance?
A: Yes, you can prepare the Filipino Lumpiang Shanghai recipe in advance by assembling the rolls and freezing them before frying for later use.
Question: How can I keep the Filipino Lumpiang Shanghai recipe crispy after cooking?
A: To keep the Filipino Lumpiang Shanghai recipe crispy, allow the rolls to cool on a wire rack and avoid stacking them immediately after frying.
Question: Can I use store-bought wrappers for the Filipino Lumpiang Shanghai recipe?
A: Yes, store-bought spring roll wrappers work well for the Filipino Lumpiang Shanghai recipe and are convenient for quick preparation.
Question: How long can I freeze the Filipino Lumpiang Shanghai recipe?
A: You can freeze the Filipino Lumpiang Shanghai recipe for up to two months in a freezer-safe container or bag.
Filipino Lumpiang Shanghai Recipe
Ingredients
Filling
- 1 1/2 lbs Ground Pork
- 3/4 cup Carrot minced
- 3/4 cup Onion minced
- 1/2 cup Chinese Celery minced
- 6 cloves Garlic minced
- 1 Egg
- 2 tbsp Soy Sauce
- 1 tsp Salt
- 1 1/2 tsp Black Pepper
- 1/2 tsp Sugar
Wrapping
- 2 Packs Lumpia Wrappers. 50 pieces in total (or spring roll wrappers)
- 1 Egg beaten for egg wash
- 4 cups Oil for frying
- Sweet and Sour Sauce
- 1 tbsp Ketchup
- 1 1/2 tablespoons Hot Sauce your choice
- 1 tsp Rice Vinegar
- 2 tbsp Sugar
- 1/2 tsp Chili Flakes
- 1/2 tsp Cornstarch
- 1/4 cup Sater
Instructions
Prepare the filling.
- In a large basin, combine the filling ingredients. Mix everything together with a spatula in a circular motion until the pork feels elastic. To achieve this uniformity, it could take several minutes.
Put Together
- To keep the lumpia wrappers from drying out, place them on a tray and cover with a moist towel.
- Lay a wrapper with the pointed side facing up in front of you. Place a heaping tablespoon of filler a few inches from the nearest corner (*Footnote 2). Form the filling into a strip that is 4 to 5 inches (10 to 12 cm). Fold the two side corners after folding the bottom corner over the filling. Tuck the folded edges of the filling packet in as you roll it up. Make sure the filler is securely secured in place by gently pressing out any air bubbles with your finger. Until the filling is almost entirely sealed, keep folding it up.
- To wrap the lumpia completely, fold the filling over after dabbing the top corner with a tiny bit of egg wash with your finger. Put aside. Continue with the remaining wrappers and filling.
Keeping
- After wrapping, the lumpia can be kept in the freezer for up to three months uncooked in a large Ziplock bag with as much air squeezed out as possible.
- The frozen lumpia should be cooked as directed below, without thawing first. It will take a little longer to cook.
- Cook (*Footnote 3) Fill a medium-deep pot or pan with oil up to about 1 inch (2.5 cm). Turn the heat up to 350°F (176°C) on medium-high.
- To avoid packing the pan, carefully drop a few lumpia into it. Cook for about 4 minutes, turning regularly with a pair of tongs, until golden brown on all sides. After cooking, move the lumpia to a large dish or tray with a wire rack on top to cool.
- In a small pot, mix together all the sauce ingredients. Over medium heat, bring to a moderate boil. Until the sauce thickens enough to cover the back of a spoon, stir continuously. Transfer to a platter for serving.
- As an appetizer, serve the lumpia with the dipping sauce.
- The cooked lumpia can also be stored and reheated in an oven set to 400°F (200°C) until thoroughly heated. The leftovers will still be crispy but a little chewy.
Nutrition
1 comment
I love good spring rolls and these are really just that.