Lumpiang Shanghai is a delicious Filipino-style egg roll wrapped in a thin egg crepe filled with ground pork, chicken or beef mixed with vegetables and deep fried to achieve a crunchy outer texture.
Lumpia is a go to give away when we give someone food as it’s unique and handmade - also delicious! These egg rolls are also great for parties and is a staple dish that is served. Don’t let the size fool you, these are a hearty and tasty appetizer that will have you and your guests reaching for more!
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What is lumpia Shanghai?
Adding “Shanghai” means the lumpia will be smaller but meatier. Lumpia is typically a bigger spring roll.
Can lumpia Shanghai be freezed?
It sure can be freezed, actually it’s the perfect option! You can roll a bunch of these egg rolls, place in the freezer until you’re ready to fry them! Fry and consume within 3 weeks, there’s also no need to defrost them before frying!
Ingredients
- Ground Pork
- Green Onions
- Garlic Powder
- Water Chestnuts
- Garlic
- Carrots
- Soy Sauce
- Salt
- Ground Black Pepper
- Spring Roll Wrappers
- Canola Oil or Vegetable Oil
See recipe card for quantities.
Instructions
Prep: In a large bowl, mix together the pork, green onions, garlic powder, water chestnuts, garlic, carrots, soy sauce, salt, and pepper. Scoop 1 tablespoon of the meat mixture onto 1 of the spring roll wrappers. Fold the bottom of the wrapper over the filling and continue to roll tightly into a log. To make it easy - do not overfill with the meat as it will be hard to close and possibly break during cooking. To seal the wrapper brush water around the edges of the wrapper, you can use your finger. Repeat this step until all wrappers have been filled then cut each lumpia roll into 3 inch lengths.
Cook: In a frying pan over medium heat (optimal oil temperature should be 350 degrees F to 375 degrees F), heat about 3-inches deep of oil, enough to cover the lumpia. Add in the lumpia in batches. Each side of the lumpia should be cooked for 5 minutes or until golden brown. Drain on a wire rack for 5-8 minutes.
Serve: Serve the lumpia with a side of sweet and sour sauce.
What goes well with lumpia Shanghai?
Lumpia is typically dipped in sweet and sour sauce, sweet chili, or even banana ketchup. All can be found in the supermarket! Popular dishes that accompany lumpia is spaghetti, pancit, and even fried chicken!
Variations
Looking to make this recipe even better check out these tips to better suit you and your guests:
- Cook: There are other cooking options like air frying and baking the lumpia if you’d like to avoid deep-frying.
- Add some spice: Looking for an edge to the egg roll? Try stuffing the filling in a banana pepper, wrapping the lumpia wrapper around that and frying it - it’s known as a dynamite egg roll!
- No pork: No problem, substitute with ground chicken instead!
Storage
The uncooked lumpia can be placed in the freezer, but ensure to consume within 3 weeks. If you have leftover cooked lumpia, place in an airtight container and store in the refrigerator for up to 3 days.
Top tip
Before rolling and cooking the entire batch of lumpia, do a taste test first by rolling a couple. Then fry it, let it cool, and then try it - this allows the chance to adjust the seasoning to meat ratio before wrapping all and frying!
FAQ
Steam is making the lumpia soggy, and having it sit on the paper towel with the excess oil doesn’t allow the outside to become crispy. Drain on a fine-mesh sieve over a bowl or wire rack instead.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Lumpiang Shanghai:
Lumpiang Shanghai (Easy Filipino Pork Egg Rolls)
Ingredients
- 1 lb Ground Pork
- ½ cup Green Onions minced
- 1 teaspoon Garlic Powder
- 1 can Water Chestnuts drained and minced (8oz)
- 3 cloves Garlic minced
- 1 Carrot shredded
- 1½ tablespoon Soy Sauce
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 20 pieces Spring Roll Wrappers
- Canola Oil or Vegetable Oil for frying
Instructions
- Prep: In a large bowl, mix together the pork, green onions, garlic powder, water chestnuts, garlic, carrots, soy sauce, salt, and pepper. Scoop 1 tablespoon of the meat mixture onto 1 of the spring roll wrappers. Fold the bottom of the wrapper over the filling and continue to roll tightly into a log. To make it easy - do not overfill with the meat as it will be hard to close and possibly break during cooking. To seal the wrapper brush water around the edges of the wrapper, you can use your finger. Repeat this step until all wrappers have been filled then cut each lumpia roll into 3 inch lengths.
- Cook: In a frying pan over medium heat (optimal oil temperature should be 350 degrees F to 375 degrees F), heat about 3-inches deep of oil, enough to cover the lumpia. Add in the lumpia in batches. Each side of the lumpia should be cooked for 5 minutes or until golden brown. Drain on a wire rack for 5-8 minutes.
- Serve: Serve the lumpia with a side of sweet and sour sauce.
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