Lumpia Shanghai Recipe

Mak Erot

3 min read

·

Apr 03, 2025

22

Share

Lumpia Shanghai Recipe: A Crispy, Delicious Delight

Lumpia Shanghai, those irresistible crispy spring rolls filled with savory goodness, are a beloved snack and appetizer in Filipino cuisine. This recipe will guide you through making your own batch of these delectable treats, perfect for sharing with friends and family or enjoying as a satisfying meal on its own. Let's dive into the deliciousness!

Ingredients:

This recipe yields approximately 20-25 lumpia. Adjust quantities based on your needs.

For the Filling:

• 1 lb ground pork (or a mix of pork and chicken)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded carrots
• 1/2 cup shredded cabbage
• 1/4 cup chopped green onions
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 1/4 cup water (or more, as needed)

For the Wrapper:

• 20-25 lumpia wrappers (found in most Asian grocery stores)
• Cooking oil, for frying

Instructions:

Preparing the Filling:

1. Sauté Aromatics: Heat a tablespoon of oil in a large pan or wok over medium heat. Add the onion and garlic and sauté until fragrant and softened, about 2-3 minutes.
2. Cook the Meat: Add the ground pork (or pork and chicken mixture) to the pan. Break it up with a spatula and cook until browned, about 5-7 minutes. Drain off any excess fat.
3. Add Vegetables: Stir in the carrots, cabbage, and green onions. Cook until the vegetables are slightly tender-crisp, about 3-5 minutes.
4. Season and Simmer: Add the soy sauce, oyster sauce, sesame oil, black pepper, and salt. Stir well to combine. Add the water, and simmer for a few minutes, allowing the flavors to meld. The mixture should be slightly moist but not watery. Taste and adjust seasoning as needed. Allow the filling to cool completely before assembling the lumpia.

Assembling the Lumpia:

1. Prepare Your Workspace: Lay out a clean surface. Have your lumpia wrappers, filling, and a small bowl of water handy.
2. Assemble the Rolls: Lay a lumpia wrapper on a flat surface with one corner pointing towards you. Place a spoonful of the cooled filling (about 1-2 tablespoons) near the bottom corner.
3. Roll and Seal: Fold the bottom corner over the filling, then fold in the sides. Tightly roll the lumpia towards the opposite corner, pressing gently to seal. You may use a little water to help seal the edges.
4. Repeat: Repeat with the remaining wrappers and filling.

Frying the Lumpia:

1. Heat the Oil: Heat about 1 inch of cooking oil in a large pan or wok to 350°F (175°C). You should be able to drop a small piece of the wrapper into the oil and it should sizzle gently but not burn immediately.
2. Fry in Batches: Carefully fry the lumpia in batches, avoiding overcrowding the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy.
3. Drain and Serve: Remove the lumpia from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce (sweet and sour sauce, vinegar, or a spicy chili sauce are all great options!).

Tips for Success:

• Don't overfill: Overfilling the lumpia will make them difficult to roll and prone to bursting during frying.
• Cool the filling: Ensuring the filling is completely cool before assembling prevents the wrappers from getting soggy.
• Fry in batches: Overcrowding the pan will lower the oil temperature and result in soggy lumpia.
• Adjust seasoning: Taste and adjust the seasoning of the filling to your preference.

Enjoy your homemade Lumpia Shanghai! They're a guaranteed crowd-pleaser! Remember to share your culinary creations on social media using relevant hashtags like #LumpiaShanghai #FilipinoFood #HomemadeRecipe #CrispyLumpia. Happy cooking!