Lumpiang Shanghai Recipe
If you’re craving a crispy, savory snack that bursts with flavor in every bite, then you absolutely have to try this Lumpiang Shanghai Recipe. It’s a Filipino classic that combines juicy ground pork with fresh vegetables and aromatic garlic, all wrapped in delicate spring roll wrappers and fried to golden perfection. Perfect for parties or a family meal, this dish brings comfort and excitement together in one irresistible appetizer that always disappears fast. Let me walk you through how to make this crowd-pleaser with simple ingredients and straightforward steps that anyone can follow!
Ingredients You’ll Need
Gathering these basic but essential ingredients is the key to nailing the authentic taste and irresistible texture of Lumpiang Shanghai Recipe. Each component plays a role in building layers of flavor, from the juicy meat to the crisp wrapper and that hint of garlic that elevates everything.
- 1 pound ground pork: The star protein that makes the filling juicy and flavorful.
- 1/2 cup finely chopped carrots: Adds a subtle sweetness and a lovely pop of color.
- 1/2 cup minced onion: Brings a mild pungency and moisture.
- 1/4 cup green onions, finely chopped: Offers freshness and a mild onion aroma.
- 3 cloves garlic, minced: Essential for that savory depth everyone loves.
- 1 egg: Acts as a natural binder to hold the filling together.
- 2 tablespoons soy sauce: Adds umami and balances the flavors perfectly.
- 1 teaspoon salt: To enhance all the ingredients’ natural taste.
- 1/2 teaspoon ground black pepper: Gives a gentle kick of warmth.
- 1 teaspoon sesame oil (optional): Brings an aromatic nutty richness.
- 20–25 lumpia wrappers (spring roll wrappers): Crispy, thin wraps that encase the delicious filling.
- Vegetable oil for frying: Needed to achieve that perfect, golden crunch.
How to Make Lumpiang Shanghai Recipe
Step 1: Prepare the Filling
Start by combining the ground pork, finely chopped carrots, minced onions, green onions, and garlic into a large bowl. Add the egg, soy sauce, salt, pepper, and optional sesame oil. Mix everything thoroughly until the ingredients are well blended—this mix is the flavorful heart of your Lumpiang Shanghai Recipe, so take your time to ensure even distribution of all the tasty components.
Step 2: Assemble the Rolls
Lay one lumpia wrapper on a clean flat surface with a corner pointed toward you to form a diamond shape. Scoop about one heaping tablespoon of filling near the bottom third of the wrapper. Roll tightly once upward, fold the sides in to seal the filling, then continue rolling until you reach the top corner. Seal the edge with a dab of water. Repeat this process until all the filling is wrapped. This step calls for a little patience and care, but trust me, it’s so rewarding when you see each beautiful roll come together!
Step 3: Fry to Perfection
Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium heat. Carefully place the lumpia rolls in the hot oil in batches to avoid overcrowding. Fry them for about 4 to 5 minutes per batch, turning occasionally. Watch as they transform from pale to golden brown, becoming irresistibly crisp. Once done, drain on paper towels to remove excess oil. Your kitchen will smell amazing already, and the crunch is just moments away!
How to Serve Lumpiang Shanghai Recipe
Garnishes
The most common garnishes for Lumpiang Shanghai Recipe are simple yet effective. You can serve these crispy rolls with sweet chili sauce for a little heat and sweetness or the classic Filipino banana ketchup for a tangy twist. A sprinkle of chopped green onions or a wedge of calamansi on the side also brightens up the presentation and adds fresh notes.
Side Dishes
Lumpiang Shanghai pairs beautifully with steamed jasmine rice or garlic fried rice to round out the meal. You can also add a light Filipino-style salad or pickled vegetables on the side to balance out the richness of the fried rolls. It’s all about complementing the textures and flavors to create a complete dining experience.
Creative Ways to Present
For parties, try arranging the lumpia on a long platter with colorful dipping sauce bowls dotted along the side. You might even skewer mini Lumpiang Shanghai on cocktail sticks for fun finger food. Another idea is serving them atop a bed of shredded lettuce or kale for some color contrast and crunch beneath. Playing with presentation makes sharing this dish even more enjoyable!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to 2 days. To keep the lumpia crisp, reheat them in the oven or air fryer rather than the microwave, which can make the wrappers soggy.
Freezing
This Lumpiang Shanghai Recipe is perfect for making ahead! Assemble the rolls and lay them in a single layer on a baking sheet to freeze. Once solid, transfer them to freezer-safe bags or containers. When ready to cook, fry them straight from frozen, adding an extra 1–2 minutes to the cooking time to ensure they cook through and crisp up beautifully.
Reheating
The best way to reheat Lumpiang Shanghai Recipe is in an oven or air fryer at about 350°F (175°C) for 5–7 minutes. This restores the crisp exterior and warms the filling without drying it out. Avoid microwaving if you want to keep that perfect crunch!
FAQs
Can I use ground chicken or beef instead of pork?
Absolutely! Ground chicken or beef can substitute pork if you prefer a different protein or want a leaner option. Just keep in mind the flavor and fat content might vary slightly, but the recipe will still be delicious.
What should I do if I can’t find lumpia wrappers?
If lumpia wrappers aren’t available, you can use spring roll wrappers or even wanton wrappers, though they might differ slightly in texture. Just be gentle when handling these wrappers as they can tear easily.
Is it necessary to deep fry the Lumpiang Shanghai?
Traditionally, Lumpiang Shanghai is fried for that irresistible golden crunch. However, you can bake them in a preheated oven at 400°F (200°C) for around 20 minutes, turning halfway, for a lighter version. The texture will be slightly different, but still tasty!
How long can I freeze the lumpia before cooking?
You can freeze uncooked Lumpiang Shanghai for up to 1 month without losing quality. Just be sure they’re properly sealed to prevent freezer burn and maintain freshness.
What dipping sauces go well with Lumpiang Shanghai?
The classic options are sweet chili sauce and banana ketchup, but you can also try soy garlic sauce, spicy mayo, or even a tangy vinegar dip to complement the rich, savory flavor of the rolls.
Final Thoughts
I genuinely hope you give this Lumpiang Shanghai Recipe a try soon because it’s a total crowd favorite that makes every gathering a bit more festive and every meal a bit more special. The blend of flavors, the crispy texture, and that heartwarming satisfaction from biting into these golden rolls is simply unbeatable. Once you make them at home, they’ll quickly become one of your go-to comfort dishes, too!
Print
Lumpiang Shanghai Recipe
- Total Time: 50 minutes
- Yield: 20–25 rolls 1x
- Diet: Dairy-Free
Description
Lumpiang Shanghai is a classic Filipino appetizer featuring crispy, golden fried spring rolls filled with a flavorful mixture of ground pork, vegetables, and aromatic seasonings. These bite-sized rolls are perfect as a snack or main course and are traditionally served hot with sweet chili sauce or banana ketchup.
Ingredients
Filling
- 1 pound ground pork
- 1/2 cup finely chopped carrots
- 1/2 cup minced onion
- 1/4 cup green onions, finely chopped
- 3 cloves garlic, minced
- 1 egg
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sesame oil (optional)
Wrapper and Frying
- 20–25 lumpia wrappers (spring roll wrappers)
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the Filling: In a large bowl, combine ground pork, finely chopped carrots, minced onion, green onions, minced garlic, egg, soy sauce, salt, ground black pepper, and sesame oil if using. Mix thoroughly until all ingredients are well blended and the mixture is evenly combined.
- Wrap the Lumpia: Separate the lumpia wrappers and place one on a clean, flat surface with a corner pointing towards you (diamond shape). Put about one heaping tablespoon of the pork filling near the bottom third of the wrapper. Roll the wrapper tightly once over the filling, then fold in the sides to seal the edges and continue to roll until fully sealed. Dab a bit of water on the edge of the wrapper to securely seal it. Repeat this wrapping process until all filling is used.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or frying pan and heat it over medium heat. The oil should be hot enough to fry but not smoking, approximately 350°F (175°C).
- Fry the Lumpia: Fry lumpia in batches to avoid overcrowding the pan. Carefully place the rolls in the hot oil and fry, turning occasionally, until they become golden brown and crispy on all sides—this should take about 4 to 5 minutes per batch.
- Drain and Serve: Remove the fried lumpia using a slotted spoon and drain on paper towels to remove excess oil. Serve immediately while hot with sweet chili sauce or banana ketchup as dipping sauces for an authentic Filipino experience.
Notes
- To prepare ahead, assemble all lumpia rolls and freeze them uncooked in a single layer on a tray. Once frozen solid, transfer to a freezer bag. Fry frozen lumpia straight from the freezer, adding 1–2 minutes extra to the cooking time.
- You can substitute ground pork with ground chicken or beef according to your preference.
- For a healthier option, consider baking the lumpia at 375°F (190°C) for about 20–25 minutes, turning halfway through, though frying gives the best traditional crispiness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Filipino
