Filipino Lumpiang Shanghai are small pieces of fried egg rolls. These egg rolls are prepared using ground pork along with some vegetables. This recipe is simple because it uses less veggies and other ingredients. The vegetables are only carrot and onion along with salt and pepper as seasonings; Sesame oil is also added to achieve that delicious Asian food aroma and taste.
Lumpiang Shanghai is best eaten with a sweet and sour sauce dip. This sweet and sour sauce recipe never fails me. Alternative dips can be tomato ketchup, spicy vinegar, ponzu, and banana ketchup. Banana what? You read it right, banana ketchup is not a common ingredient in other parts of the world, but this is almost everywhere in the Philippines.
The spring roll wrapper is a thin wrapper made from flour. This can be purchased in Asian and Filipino stores. In the Philippines, this is available in wet (and dry) markets, grocery stores, and supermarkets. You can also make one for yourself using this recipe.
How to make Filipino Lumpiang Shanghai:
Creating our Lumpia rolls:
You can start by taking 1 lb. of ground pork, 1 large yellow onion you’ve minced, and 1 cup of minced carrot, and put these all in a bowl. Also add ½ teaspoon of salt, ¼ teaspoon of ground black pepper, 4 cloves of garlic you’ve crushed, 1 tablespoon of sesame oil, and 2 eggs. Once you have all of these together, mix them up thoroughly.
Then you should get about 1 to 1 ½ tablespoon of the mixture, and put this on the center of your lumpia wrapper. Now we will wrap this up by rolling the wrapper into the lumpia, and then folding the sides as well. Keep rolling this until you have fully wrapped the ground pork mix in the middle. Now repeat this for the rest of your lumpia wrappers until you have used up all of your pork filling. And now you’re good to go for frying!
Cooking the Filipino Lumpiang Shanghai:
Go ahead and heat up some oil using either your cooking pot or a deep fryer. Make sure that you get the oil to 350 °F, and then you can toss your lumpia inside. We will deep fry each of the lumpia pieces until they become crisp and beautifully golden brown. Once you finish cooking each lumpia, let the excess oil drain with your strainer, and then put this on a plate you’ve lined with some paper towel. This will help absorb any more extra oil, and keep the lumpia from getting soggy. Set this on your paper towel for 5 minutes.
After that, you can transfer all of your lumpia onto a serving plate of choice. This is best with some flavorful sweet and sour sauce so I would definitely suggest serving some alongside the dish.
Now you might be wondering how this delicious dish actually came to be. Let’s look into the origins of the ever tasty and crunchy Lumpiang Shanghai!
History of Lumpiang Shanghai:
Even if you aren’t from the Philippines, Lumpiang Shanghai would probably already look familiar. This is essentially the kind of spring roll you would see the most in the country. And so like many other spring rolls, this recipe can be traced back to Chinese origins. Spring rolls were created to utilize vegetables that were abundant in the spring.
And it is said that Chinese traders from the Fujian province brought this delicacy to the Philippines. Eventually, it evolved into the distinctly yummy dish it is now with its share of sesame oil, carrots, ground pork and more. What about looking into some similar dishes that have Chinese roots?
More recipes with Chinese origins:
Pork Siomai
I definitely love having some Pork Siomai as a snack. It can provide all the salty, meaty flavor you would need in a dumpling. In just one siomai, you are able to get the gorgeous taste of sesame oil, yellow onion, shrimp and ground pork. This also makes it filled with protein and other nutrients you might not expect to get just from this dish that’s a local favorite. And while it works well as a snack alone, pairing it with some warm rice definitely makes it great enough as a filling meal. Go ahead, and cook up some of your own Pork Siomai at home!
Chicken Chow Mein
Find yourself craving some tasty, tender noodles with a terrific variety of toppings and ingredients? Why not switch things up a bit by going for this traditional Chinese noodle dish— Chicken Chow Mein? Our stir-fried noodles taste even livelier and exciting with some scallions, bean sprouts, and of course, bits of chicken breast with this recipe.
And while initially, it may seem scary to take on a noodle recipe with plenty of ingredients, let me reassure you by saying that this involves some simple steps. Just follow the process with me— from making the noodles, the sauce, and putting all of our irresistibly tasty ingredients together!
Mongolian Beef
What about a dish that’s a bit heavier on the meaty side, and would really satisfy your cravings for rich, flavorful beef? This Mongolian Beef dish uses slices of flank steak. We then coat this with a lovely, thick brown sauce made of ginger, dark brown sugar, Hoisin sauce and more. When you order your Mongolian Beef in a restaurant, you might end up with a larger bill. But if you make it at home, you’re able to save up a bit. And you get to do this while leveling up on your culinary skills.
Was it fun to explore different food favorites in the country that have Chinese origins? If you want to find more, don’t hesitate to scroll on Speedy Recipe’s website! And should you have suggestions for more must-try recipes that you also want to learn how to make, just comment them below.
So, what do you eat lumpia with? It is usually enjoyed with fried rice. It also is best with pancit or rice noodles. Eat it your way and enjoy!
Try this Filipino Lumpiang Shanghai Recipe. Tell us how you liked it.
Filipino Lumpiang Shanghai Recipe
Ingredients
- 1 lb. ground pork
- 1 cup carrot minced
- 1 onion minced
- 4 cloves garlic crushed
- 1 tablespoon Sesame oil
- 2 eggs
- 50 pieces lumpia wrapper
- 1/2 teaspoon salt
- 1/4 teaspoons ground black pepper
Instructions
- In a large bowl, combine ground pork, onion, carrot, salt, ground black pepper, garlic, Sesame oil, and eggs. Mix well.
- Scoop around 1 to 1 1/2 tablespoon of ground pork mixture and arrange in the middle of the lumpia wrapper. Wrap and seal the edge (see video for details). Do this step until all the ground pork mixture is consumed.
- Heat oil in a deep fryer or cooking pot. The oil should be at 350F.
- Deep fry until the lumpia gets golden brown. Let the excess oil drain.
- Arrange in a plate line with paper towel. Let is stay for 5 minutes.
- Transfer to s serving plate. Serve with sweet and sour sauce.
- Share and enjoy!
where’s the video?
Hi Lina. There is a link by the red icon in the middle of the post.
Hi! Can i also use ground beef instead of pork?