Lumpiang Shanghai are deep fried Filipino spring rolls with moist, savory filling comprised of ground pork, shrimp and vegetables served with sweet and sour sauce.
It is a popular crispy Filipino appetizer which is undeniably delicious and always a big hit in gatherings even among non-Filipinos.
This Lumpiang Shanghai recipe is filled with ground pork, shrimp and crunchy vegetables wrapped in a wide lumpia wrapper, cut into 3 pieces and deep fried until golden or cooked through.
There are many versions of this dish depending on how one is accustomed in making it. Some use just ground pork and vegetables, while others use ground beef and chicken. Shrimp is added if you like. Some add kinchay (Chinese celery) or red and green pepper.
This lumpia recipe is quite versatile.
A well seasoned lumpia can be consumed without any sauce but it is commonly served with sweet and sour sauce, banana ketchup or regular ketchup.
Before I got into food blogging, I learned to cook by estimating the measurement of ingredients which became a struggle writing the recipe. It was routine for me when making lumpiang shanghai or embutido to fry a small portion to see if I need more spices.
What is Lumpia
Lumpia are various types of spring rolls wrapped in thin paper-like or crepe pastry skin known as lumpia wrapper with the exception of lumpiang hubad. Lumpiang hubad is the lazy version of lumpiang sariwa made with the same ingredients without the wrapper.
The spring roll wrapper can vary in size and thickness depending on the type of lumpia made.
It is filled with pork, beef, chicken, vegetables or a sweet filling. Deep-fried turon is ripe plantain banana wrapped in lumpia wrapper which is a dessert and not lumpia.
Here are some dishes considered as lumpia.
Lumpiang Togue or Gulay is sauteed bean sprouts or vegetables, meat and shrimp wrap in a bigger sized lumpia wrapper then deep fried.
Lumpiang Sariwa is quite similar to lumpiang gulay except it is not deep-fried. It is wrap in fresh lumpia wrapper or crepe and served with peanut sauce.
Lumpiang Shanghai is another type of deep fried lumpia or spring roll filled with either ground pork, beef or chicken and vegetales wrap in thin lumpia wrapper.
When my family makes it, it is almost always with shrimp. If I make it in a whim and does not have shrimp on hand, I combine ½ pork and ½ beef together.
How to make lumpiang shanghai
Lumpiang shanghai is not complicated but in all honesty, it is quite tedious to make, so much chopping is involved. Shrimp and vegetables are all minced. On top of that, it is wrap in spring roll wrapper.
The amount of this lumpiang shanghai recipe is manageable, but if I have to double or triple the recipe, my food processor is my best friend.
It is one reason why I make extra servings to freeze. I’d rather make it in one sitting than doing the same tedious work every other month.
Yeah, I am tired when done, but it is more convenient once I have a craving. I grab a handful, throw it in my deep fryer and in no time I can devour this crisp delicious bite-sized spring rolls.
Here are the steps
- Prepare and mix lumpiang shanghai ingredients - Shrimp and vegetables are finely chopped or minced. I always add jicama (singkamas) or water chestnuts which ever is available.
All these ingredients are added to the ground pork, seasoned with spices and mixed with your hand or with a big kitchen spoon. I prefer to use a spoon.
- Wrap ingredients - I use a big lumpia wrapper with 2 ½ to 3 tablespoons ground pork mixture which is evenly spread across with a spoon. Wrapper is rolled tightly into a long cylindrical, sealed at the edges and cut into 3 pieces.
- Deep frying - Lastly and my most awaited step so I can munch on some when it is cool enough to put in my mouth while cooking the rest. It is deep-fried at 350 degrees F until cooked through with golden, crisp wrapper.
Some ingredients can be omitted
You can make this Lumpiang Shanghai recipe with the most basic ingredients. Over the years, my mom has tweaked her recipe and added sesame oil. I have also adjusted her recipe to use less sesame oil and added chicken bouillion powder.
Sesame oil and chicken bouillon powder – both these ingredients add another layer of delicious flavor to this lumpia recipe. It can be omitted if you don’t care for it or don’t have it. If you omit the chicken bouillon powder, you might need to add more soy sauce or salt.
Another way to do it, mix the ingredients without these 2 ingredients then reserve half and season the other half with sesame oil and bouillon powder just to get a taste. Next time, you know which one you like better.
Jicama (singkamas) or chestnuts – we love adding either vegetable as it adds some crunch to the dish. It can be omitted and add more carrots.
How to roll filling in lumpia wrapper
There are 2 ways of wrapping the lumpia filling. One way is to enclose filling in a big wrapper, rolled into a thin log then cut into 3 pieces. The other option is use a smaller wrapper to make individual pieces. It is a matter of choice, whichever is easier for you.
Use crepe recently bought from the store and not something opened and had been stored in your freezer for a while. A fresh wrapper is pliable, easy to roll and doesn’t tear easily.
You can find spring roll wrapper at your local grocer but Asian stores carry different sizes and thickness. I use Spring Home TYJ Spring Roll Pastry or Wei Chuan Spring Roll Shells, both are 8 inches in size.
I find it easier to make 1 long thin log that is cut into 3 pieces. I separate about 10 wrappers at a time as it makes the process quicker.
Make the cornstarch mixture with batter consistency to seal the spring roll.
Peel one corner and carefully pull wrapper to separate. Take one wrapper and cover the rest with damp cloth or paper towel to prevent from drying.
Lay wrapper in a flat surface and spoon about 2 ½ to 3 tablespoons ground pork mixture. Place mixture ¾ inch away from the edge facing you.
Spread the filling evenly across the wrapper then fold the edge closest to you over the mixture and roll tightly. Two inches before you reach the other end, dip your finger or use a smaller spatula and run it across the edge (about ¼ to ½ inch on the edge) then continue rolling to seal the lumpia. Place on a tray with sealed edge down.
When all fillings are used, cut each lumpia log into 3 equal pieces.
Some people find it easier to wrap each lumpiang shanghai individually in a smaller lumpia wrapper with all sides enclosed. Get a smaller sized wrapper or the biggest size and cut into 4 squares.
Wrapper is placed diagonally and filling is added about 1 ½ inches away from the edge closest to you. Fold and cover the filling, then fold both sides and continue rolling tightly and seal the other edge with cornstarch mixture.
- Keep oil heated at 350 degrees F, not too hot so it cooks through without burning the lumpia wrapper. On stove top, I have the temperature set to medium.
- Roll lumpia wrapper tightly so it doesn’t seep oil when deep fried.
- Do not overcrowd when deep frying so it maintains the right temperature so lumpiang shanghai can cook at the same time.
Storing Filipino spring rolls
Leftover cooked springs rolls can be stored in the fridge in an air tight container up to 3 days. Note: Warming in the microwave will not retain its crispy texture. Microwave for 30 second increments until warm.
You can quickly deep fry or if you have a toaster oven – set to “toast” for 3 to 4 minutes turning to the other side after a few minutes .
Raw Spring Rolls – Uncooked lumpiang shanghai freezes well up to 2 months in a well sealed container or a vacuumed food saver.
In a big container, lay each lumpia in a row not touching each other then cover top with saran wrap then add another layer doing the same procedure. Store the container flat in your freezer.
If using a big zip lock bag, add a layer with gaps between each lumpia. If it allows, add another layer on top separated with saran wrap. When done, fold zip lock and add another layer and so on. Transfer zip lock bag on a flat surface in freezer carefully maintaining the gap between each lumpia.
No need to thaw. Cook frozen at 350 degrees F from 4 to 5 minutes or until cooked through.
Lumpiang Shanghai Recipe
Lumpiang Shanghai ingredients
- 1 ½ pounds ground pork
- ½ pound shrimp minced
- 1 small jicama finely chopped or ½ cup water chestnut
- 1 medium carrot finely chopped
- ½ cup green onion chopped
- ½ cup onion finely chopped
- 2 tablespoons soy sauce
- 1 ½ teaspoons ground pepper
- 1 ½ teaspoons salt
- 2 teaspoons garlic powder
- 2 tablespoons chicken boullion
- ½ teaspoon sesame oil
- 2 eggs
- 15-20 pieces Spring Roll Wrapper measures approximately 8 inches wide
- ¼ cup cornstarch or flour diluted in water batter like consistency
- 6 cups oil for deep frying
- In a large bowl, combine and mix all the lumpiang shanghai ingredients.
- In a small bowl, dilute cornstarch with water to batter like consistency. This is used to seal the edge of lumpia.
- Take one lumpia wrapper (spring roll wrapper) and cover the rest with damp paper towel or cloth to maintain moisture and doesn’t dry out.
- On a flat surface, lay lumpia wrapper and place 2 ½ to 3 tablespoons of ground pork mixture ¾ inch away from the edge facing you.
- Spread the pork mixture evenly then fold edge of wrapper facing you over filling and roll tightly into a thin log. Before reaching the other edge about 3 inches away, dip you finger or a thin spatula in cornstarch mixture and run it across the edge then continue rolling to seal the lumpiang shanghai. Transfer to a tray with sealed edge side down.
- Repeat the process until all pork mixture are wrapped.
- Cut each lumpia log into 3 equal pieces.
- Heat oil in a deep pot or deep fryer at 350 degrees F.
- Fry spring rolls about 3 ½ to 4 minutes or until golden and cooked through.
- When cook, use a frying spider strainer to easily remove all the crispy spring rolls in one scoop. Let the excess oil drip before transferring to a platter.
- Meanwhile, get your oil to reach its optimal temperature before putting the next batch. Note: If using a deep fryer, lift and hang the basket onto the side of fryer to drain excess oil. While doing this, wait till your deep fryer’s green light turns on, an indication it has reached the 350 degrees F temperature then drop the next batch.
- This is well seasoned and good on its own. You can always serve a side of sweet and sour sauce, banana ketchup or regular ketchup. Enjoy!
- You can eliminate sesame oil and chicken bouillon powder. Bouillon has salt so you might need to add more soy sauce or salt.
- You can also use water or egg wash to seal the spring roll wrapper.
- Keep oil heated at 350 degrees F or set to medium temperature on stove-top, not too hot so it cooks through without burning the lumpia wrapper.
- Roll lumpia wrapper tightly so oil doesn’t seep through when deep fried.
- Do not overcrowd when deep frying so it maintains the optimal temperature so lumpiang shanghai can cook evenly and at the same time.
- Leftover can be stored up to 3 days in an airtight container. The different ways of warming lumpia is discussed in the post.
- Raw lumpiang shanghai freezes well up to 2 months. How to store uncooked lumpia in the freezer is also discussed in the post. No need to thaw before frying.
- I use Spring Home TYJ Spring Roll Pastry or Wei Chuan Spring Roll Shells, both are 8 inches in size.
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Originally posted on April 17, 2018 at 9:03am