Lumpia Shanghai Recipe

Lumpiang shanghai is a fried Filipino spring roll filled with a mixure made by minced pork, egg, carrot, onion, garlic, kinchay, oyster sauce, bread crumbs and liquid seasoning. This finger food is one of the most common food item served in various celebrations since it is crispy, savoury and meaty on the inside. With many options for dipping sauces, the sweet chili sauce will always be the Pinoy’s favorite. And it’s not debatable when we say that lumpiang shanghai is the best Filipino snack!

LUMPIANG SHANGHAI 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. To do the lumpia wrapper hack, follow these steps. 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. 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.
4.  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.
5. 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!

WHAT IS A LUMPIANG SHANGHAI?

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. 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 of the lumpia is almost similar to the fresh lumpia we know now. This is the lumpiang shanghai.

LUMPIANG SHANGHAI

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!

If you wanna know how to make lumpiang shanghai and the hack to wrap it easier, read and follow the simple steps below. Happy cooking!

HOW TO MAKE LUMPIANG SHANGHAI

Making a lumpiang shanghai is super easy. But to give you a heads up, the whole processes will truly take your time as the second part of the recipe would be a lot of wrapping and rolling.

If you are making a large batch of lumpia filling, having a vegetable chopper (electric or manual) or a food processor will be of great help. The choice of veggies lies within your hands, but the most common veggies to add includes cabbage and carrots, and aromatics like onions and garlic. In this recipe, I added a little extra freshness and greens to the lumpia filling with the help of kinchay. Whatever your chosen vegetable may be, our goal is to chop them finely, or better if you can mince them.

Once the veggies are chopped, simply combine them with the ground meat and then add the seasonings. Before you start wrapping the lumpia, make sure to do a taste test first. You can fry a small portion of the filling and then adjust the taste.

My favorite part of making lumpia is the wrapping part. Some people might find this tiring, but for me and my niece, this is one of our bonding activities. Her having watched the tiktok hack made our lumpia making much fun.

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.

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!

Lumpiang Shanghai Recipe in 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. 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.
4. 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.
5. 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!