Traditional Filipino Lumpiang Shanghai Recipe

Ingredients

  • 1 lb ground pork
  • 1 medium carrot, finely chopped
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup parsley, finely chopped
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable oil, for frying
  • 30 lumpia wrappers
  • 1 cup sweet chili sauce, for dipping

Steps and instructions

  1. In a large bowl, combine the ground pork, chopped carrots, chopped onions, minced garlic, parsley, egg, salt, and pepper.
  2. Mix well until all the ingredients are fully incorporated.
  3. Take one lumpia wrapper and place it on a flat surface in a diamond shape. Scoop about 1 tablespoon of the pork mixture and place it on the bottom part of the wrapper.
  4. Roll the wrapper tightly around the mixture, folding in the sides as you go. Wet the top edge of the wrapper with water to seal the lumpia. Repeat with the rest of the mixture and wrappers.
  5. Heat the vegetable oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the lumpia in the pan and fry until golden brown, about 2-3 minutes each side.
  6. Remove the lumpia from the oil and drain on paper towels to remove excess oil.
  7. Serve the Lumpiang Shanghai hot with sweet chili sauce for dipping.

Tools for making

Recipe variations

  • Vegetarian option: Substitute the ground pork with crumbled tofu or textured vegetable protein (TVP).
  • Chicken option: Replace the ground pork with ground chicken for a lighter alternative.
  • Shrimp option: Use finely chopped shrimp instead of ground pork for a seafood twist.
  • Spicy version: Add minced chili peppers or chili flakes to the filling for a spicy kick.
  • Cheese filling: Mix grated cheese into the filling mixture for a cheesy lumpia experience.
  • Different dipping sauces: Serve the lumpia with different dipping sauces like soy sauce, garlic vinegar, or peanut sauce.
  • Baked lumpia: Instead of frying, you can brush the lumpia with oil and bake them in the oven until crispy.
  • Flour alternative: Use rice paper wrappers or spring roll wrappers instead of traditional lumpia wrappers.
  • Additional vegetables: Add other finely chopped vegetables like bell peppers, mushrooms, or cabbage to the filling for added texture and flavor.

Recipe overview

Lumpiang Shanghai is a classic Filipino dish that is often served at gatherings and special occasions. This delicious and crispy spring roll consists of a savory filling made from ground pork, carrots, onions, and a mix of seasonings, all wrapped in a thin lumpia wrapper and fried to golden perfection. Paired with a sweet chili sauce for dipping, these bite-sized treats are sure to be a hit at any gathering. Despite its rich flavor profile, Lumpiang Shanghai is quite simple to prepare. With our step-by-step guide, you'll be able to whip up this crowd-pleaser in no time. Enjoy the cooking process and most importantly, savor the delectable outcomes!

Common questions

  1. Can I use ground chicken or beef instead of pork? Yes, you can substitute ground chicken or beef for the ground pork in this recipe.
  2. Can I make the filling ahead of time? Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours before rolling the lumpia.
  3. Can I freeze the lumpia? Yes, you can freeze uncooked lumpia. After rolling the lumpia, place them on a baking sheet lined with parchment paper and freeze until firm. Once firm, transfer the lumpia to a freezer bag or airtight container for up to 2 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.
  4. Can I bake the lumpia instead of frying? While frying is the traditional method for cooking Lumpiang Shanghai, you can also bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they are crispy and golden.
  5. What can I serve with Lumpiang Shanghai? Lumpiang Shanghai is often served as an appetizer or as part of a main course. You can serve it with sweet chili sauce, or pair it with steamed rice and a dipping sauce made from soy sauce, vinegar, and minced garlic.

Serving dishes and utensils

  • Mixing Bowl - For combining the ingredients.
  • Frying Pan - To fry the Lumpiang Shanghai.
  • Tongs - For flipping and removing the lumpia from the oil.
  • Paper Towels - To drain excess oil from the fried lumpia.
  • Flat Surface - To assemble the lumpia wrappers and filling.
  • Knife - To finely chop the carrot, onion, and parsley.
  • Cutting Board - To chop the vegetables.
  • Measuring Spoons - To measure the salt, pepper, and other ingredients accurately.
  • Serving Plate - To present and serve the Lumpiang Shanghai.

Origin stories

Lumpiang Shanghai, named after China's famous city, is actually a dish of Filipino origin. Despite its name, it is more closely associated with Filipino cuisine rather than Chinese, revealing the deep Chinese influence on Filipino food culture. Interestingly, there's no exact variant of this spring roll in Shanghai or anywhere else in China. The dish's name is believed to have been coined by the Filipinos to add an exotic flair. These spring rolls are a staple at Filipino parties and gatherings, often served with a sweet chili sauce for dipping. The crispiness of the wrapper, combined with the savory filling, makes Lumpiang Shanghai a delightful treat that's loved by many.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.