Lumpia Shanghai Recipe – Crispy Flavorful and Absolutely Easy !

This Lumpia Shanghai Recipe – Crispy Flavorful and Absolutely Easy ! or “Shanghai Spring Roll” is a absolute banger at any party. A finger food item made of meat-often pork, colorful vegetables, seasoned to perfection, rolled in lumpia wrapper, then fried until it looks like delicious golden savory bars. Best served as an appetizer or snack with various dipping sauces like sweet chili sauce, spicy soy sauce, mayo, or with a side rice. We promise this will be one of the best lumpia recipe you’ll come across.

For this Filipino lumpia recipe, we won’t just give you a step-by-step guide, we’ll also give your the history, meat and vegetable alternatives, and most importantly a trick on how to keep spring rolls crispy for potluck!

Watch the best lumpia shanghai recipe here ” Lumpiang Shanghai Recipe with Kinchay “.

Spring Rolls ingredients :

• Ground Pork – our choice of meat for this recipe. Pork has a good amount of fats and lean meat that keeps it tender when fried.
• Lumpia wrappers – the ‘skin’ of the lumpia.
• Egg – binds the filling together.
• Carrot – for color, slight sweetness, and taste.
• Breadcrumbs – or crushed biscuit / crackers. helps keep the moisture of the filling from drying out when fried.
• Onion and Garlic – usual Filipino aromatics that enhances the taste of the dish.
• Kinchay – also called ‘Chinese Celery‘, for flavor and aroma.
• Oyster sauce – adds a nice velvety rich and subtly sweet flavor into the dish.
• Liquid seasoning – to add a strong umami flavor into the filling.
• Salt – to taste.
• Oil – for frying.

* While this Lumpiang Shanghai recipe with celery is Yummy. The Best Filipino Lumpia Shanghai Recipe Ingredients are often those that suit your taste. Feel free to improvise and use what suits your diet or what is readily available to you. Check out the Questions portion below for some meat alternatives, vegetable options, and sauce recommendations.

Shanghai Egg Roll Recipe

Ingredients:

• 500 grams ground pork
• lumpia wrappers (small)
• 1 large egg
• 1 small carrot (grated)
• ¼ cup breadcrumbs
• 1 medium onion (chopped)
• 3 cloves of garlic (chopped)
• 1 bunch kinchay (chopped)
• 2 tablespoons oyster sauce
• ½ teaspoon liquid seasoning
• salt to taste
• oil for frying

Directions:

1. In a large bowl, add the ground pork, grated carrots, garlic, onions, and kinchay. Season with some salt, black pepper and oyster sauce. Then, add the breadcrumbs and egg. Some liquid seasoning is optional. Mix using your hands until well combined.

2. Make a cornstarch slurry by dissolving cornstarch in water. This will be used to seal the wrappers.

3. How to wrap lumpiang shanghai? Cut the two sides of the round wrapper. This will give you a rectangular-like wrapper. Get one of the semi circle wrapper you cut earlier and place this on top of one end of the rectangular wrapper.

4. Add a scoop of the lumpia mixture on this, fold the edges inward, and then roll the wrapper as usual to form a log. Seal the edges by brushing with a little cornstarch slurry. Repeat these steps with the rest of the ingredients.

5. Heat a lot of oil in a deep pan. Once the oil is hot enough, fry the lumpiang shanghai in batches. Flip them to cook the other side. Once golden brown and crispy, transfer the lumpia to a strainer or paper towel to drain excess oil.

6. Transfer the crispy lumpiang shanghai to a serving plate. Serve them together with your favorite dipping sauce. Enjoy them as it is or have them with some hot steaming rice. Yum!

Where did this Lumpia Shanghai Recipe come from ?

The lumpiang shanghai is such a flexible food item but is always a favorite in whatever version it is. One thing we can be proud of is that the lumpia is one of the contenders in the online contest for best food snack worldwide!

The original lumpia was introduced to our country by the Hokkien people even before the colonial period ( around the 9th to 11th century ). The lumpia got its name from its root words “lun” which means “wet, moist or soft” and “pia” which means pie or pastry. The original version ( Chinese Lumpia Recipe ) is almost similar to the fresh lumpia we know now. There are actually a variety or types of lumpia. These Filipino egg rolls vary from fresh lumpia, fried, baked, made with pork, beef, shrimp, squid, fish, chicken, using canned meats, cheese, turn it vegetarian by using tofu, or fully vegetarian simply just using vegetables. This versatile dish is easy to make and love. Mix and match with a variety of options ( check out the list below for some popular examples ).

Try our other Meat and Vegetable Lumpia Recipes:

Why try this dish ?

Lumpia has been on of my favorite snack items. For some, they can only have a taste of lumpia during parties and celebrations mainly because wrapping the lumpia is really time consuming. But if you look at it the other way, this could be a fun activity.

Wrapping the lumpia is one of my bonding activity with my niece. I believe that the younger we teach the kids wrapping the lumpia, the greater their future will be (HAHA). Since we are two people wrapping the lumpia, it is already expected that our lumpia comes in different lengths. Me, a person of the kitchen, is admitting that I still cannot perfect having my lumpia in the same sizes. But gladly, this niece of mine found a hack in Tiktok on how to wrap the lumpia perfectly.

I raised one of my eyebrows the first time I saw the video. I had to watch it several times, just to make it sink in that the hack was actually legit! The hack was a total life changer, and I would never wrap my lumpia the same way again. Now I know why restaurants have aesthetic-looking lumpias!

How to wrap Spring Rolls Tightly ? According to the hack, the first thing you need to do is to cut the two sides of the round lumpia wrapper. Our end goal is to have one rectangle wrapper and two semi circle wrapper, all from a single wrapper. Do not cut too  much! Make sure that the rectangle part is at least 3 inches wide. Since the lumpia wrapper is thin, you can cut them all at once. Then, lay the rectangle wrapper on a flat surface. Get a piece of the semi circle wrapper and place it on one edge of the rectangular wrapper. Place a scoop of the lumpia filling above it, then fold the edges inside. Using this hack will ensure that your lumpia will be same in size, and that the lumpia filling will not burst on the sides. Make sure to seal these after. For sealing spring rolls, aside from just brushing the ends with water, you can make a cornstarch slurry which not only seal the ends better, it also adds to the crispiness.

Once all the lumpia are done, the last thing to is to deep fry them until crispy and golden brown. Make sure to that the oil is hot before dropping the lumpia, unless it will be soggy.

How I eat my lumpia depends on my mood, but I enjoy it the most when I papak it! Yum!

Questions :

• Lumpia Shanghai Calories
  For a serving of a 6 to 8 small pieces, there are about 110 to 150 pork lumpia calories.
  
• Can you use different types of meat ?
  • Lumpia Recipe Beef – How to make beef lumpia? simply replace the ground pork with ground beef. It would be best to use 30% fat and 70% lean meat to keep the filling tender.
  • Chicken Lumpia Shanghai Recipe – similarly to the Lumpia Shanghai Recipe Beef, use ground chicken or chopped up chicken thighs.
  • Fish Lumpia Shanghai Recipe – use boneless fish blended into bits, or if you’d like you can also shred steamed or fried fish.
  • Tuna Lumpia Shanghai Recipe – when using canned tuna, make sure to strain it well to keep the filling from being too watery.
  • Shrimp Shanghai Lumpia – blend the shrimp to make it easier to use as filling.
  • Lumpia Shanghai Recipe Pork Shrimp – you can also try to mix and match the meats like pork with small shrimp, or chopped up shrimp.
  • For those who prefer not to add meat, you can try this Lumpia Veggie Recipe ( or “Lumpiang Gulay” ) by omitting the meat and replacing these with cabbage, carrots, potatoes, green beans, bean sprouts, mushroom, or any greens.
  • How to make Vegetable Lumpia even more filling? You can add hard tofu chunks, or even blend the tofu, mixing in a tablespoon or more of cornstarch to help with the moisture. When using vegetable or tofu lumpia, make sure to only scoop the filling not the juices into the wrapper.
  • Turkey Lumpia Shanghai recipe – another popular ‘healthy’ choice of filling is using turkey. You can use raw-blended, or pre cooked that’s blended or shredded.

No matter what, these Filipino Lumpia Shanghai recipe whether turned into Filipino Vegetable Spring Rolls ( or “Veg Shanghai Roll recipe” ), Beef Lumpia Shanghai recipe, a copycat Jollibee Chicken Lumpiang Shanghai Recipe, or more. We’re sure that it’ll be delicious any which way.

• Aditional ingredients
• How to make lumpiang shanghai mix more interesting? Looking for a lumpiang shanghai with a twist? Here are some popular options:
  • Lumpiang Shanghai with Singkamas – or “Lumpiang Shanghai and Turnip”. Slice or shred the a turnip and add this into the meat mixture. The singkamas makes the filling fuller while being low in calories, its also high in fiber and water content which makes it great for digestion.
  • Lumpia Shanghai Recipe with Cheese – add a strip or cheddar or mozzarella in the middle of the filling for a nice cheesy surprise!
  • Lumpia with Wonton Wrappers – if you do not have any lumpia wrappers on hand. You can also make mini versions by using wonton wrappers. These can also be transformed into lumpia cups by paling these on and oiled cupcake tray, brushed with more oil, filled with the filling then baked at a 350°F or 180°C oven for 20 to 30 minutes.

• How to make Lumpia Crispy for Hours ?
  • How to keep lumpia crispy overnight? Make sure when adding the filling this is not too wet. For example when adding canned meat – make sure to strain these before mixing in the filling. When using a lot of sauces, also make sure to only scoop the meat not the sauce.
  • Make sure that the oil is boiling hot before adding in the lumpia. Poke the oil with a toothpick or chopstick. there should be bubbles surrounding it.
  • Fry without overcrowding. Then drain lumpia on a wire rack to prevent moisture and keep it from being soggy.
  • When transporting these, avoid covering these in plastic or foil. Place these in a container with a hole, or make sure not to close the lid fully to avoid trapping the steam.
  • Another options would be to double fry it after the first batch as cooled down.
    
• Lumpiang Shanghai Recipe for 1 kilo
  To make 1 kilo of this recipe, simply double the ingredients.
  
• What to partner with Lumpiang Shanghai ?

What’s lumpia without it’s sauce? The most common Filipino spring roll dipping sauce would be sweet chili sauce, banana ketchup, ketchup, calamansi-sili-soy sauce, spiced vinegar, peanut sauce, or some pari this with siracha or siracha mayo. Though if you do ask for fresh Lumpia Shanghai Sauce recipe Filipino style, the lumpia sauce recipe that comes up would be a homemade brown sauce made of water, brown sugar, soy sauce, cornstarch or cassava flour, with a pinch of salt.

Lumpiang Shanghai Recipe ( Tagalog )

Mga Sangkap:

• 500 grams giniling na baboy
• lumpia wrappers (maliit)
• 1 malaking itlog
• 1 maliit na carrot (grated)
• ¼ tasang breadcrumbs
• 1 sibuyas (hiniwa)
• 3 butil ng bawang (hiniwa)
• 1 bugkos ng kinchay (hiniwa)
• 2 kutsarang oyster sauce
• ½ kutsaritang liquid seasoning
• asin
• mantika (pang prito)

Paano Lutuin:

1. Paghaluin ang giniling na baboy, carrots, bawang, sibuyas, at kinchay sa malaking bowl. Timplahan ito ng asin, paminta at oyster sauce. Isunod ang breadcrumbs at itlog. Pwede mo rin itong lagyan ng konting liquid seasoning. Haluin ang mixture gamit ang mga kamay.
2. Tunawin ang cornstarch sa tubig para makagawa ng cornstarch slurry. Gagamitin ito sa pagsasara ng lumpia wrappers.
3. Para sa lumpia wrapper hack, gawin ang mga steps na ito. Gupitin ang dalawang side ng round na lumpia wrapper. Pagkatapos mo gawin ito, meron kang rectangular na wrapper at dalawang semi circle na wrapper. Ilagay ang isang semi circle na wrapper sa isang dulo ng rectangle na wrapper.
4. Maglagay ng isang scoop ng lumpia mixture dito. Itupi ang dalawang side ng semi circle na wrapper paloob, saka ito i-roll. Lagyan ng cornstarch slurry ang dulo ng wrapper para magdikit ito. Gawin ang mga steps na ito sa iba pang ingredients.
5. Magpainit ng marraming mantika sa malalim na kawali. Kapag mainit na, iprito ang mga lumpia ng batches. Baliktarin ang mga ito para maluto ang kabilang side. Kapag golden brown at crispy na, ilipat ang mga ito sa strainer o paper towel para tumulo ang sobrang mantika.
6. Ilipat ang crispy lumpiang shanghai sa serving plate. Ihain ang mga ito kasama ng iyong favorite sawsawan. Papakin ang mga ito o samahan ng mainit na kanin. Yum!