Lumpiang Shanghai Recipe

8 Lumpiang Shanghai (Filipino spring rolls) on a bamboo spider strainer.

Lumpiang Shanghai are crispy Filipino spring rolls with moist, savory filling comprised of ground pork, shrimp and vegetables.

Course Appetizer

Cuisine Filipino

Prep Time 50

Cook Time 30

Total Time 1 20

Servings pieces

Calories 65kcal

Ingredients

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

Wrapping

15-20 pieces Spring Roll Wrapper measures approximately 8 inches wide
¼ cup cornstarch or flour diluted in water batter like consistency

Deep fry

6 cups oil for deep frying

US Customary - Metric

Instructions

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!

Notes

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.

Nutrition