Lumpia Shanghai (Filipino Spring Rolls). Lumpia shanghai is a Filipino style spring rolls with a filling of either ground pork, beef or chicken mixed with spices and some veggies and eggs.
Vegetable spring rolls are also common and delicious. Some of which are lumpia ubod, a kind of spring roll that has a filling of coconut core. Vegan spring rolls is also popular.
These are the ingredients you need for lumpia shanghai:
Ground Pork – I am using ground pork for this lumpia shanghai. Feel free to use other proteins such as chicken or canned fish.
Carrots – this is to infuse some veggie to the lumpia.
Red Bell Pepper – aside from flavor, it adds vibrant color to the spring rolls.
Eggs – this is to bind the lumpia mixture and for flavor.
Onion – adds delicious flavor to the lumpia.
Garlic – it is for flavor and good aroma.
Spring Onions – to add some greens to the lumpia mixture.
All-purpose Flour – this is to bind together the lumpia mixture.
Salt, Pepper, Oyster sauce – for seasoning.
Lumpia Wrapper – to wrap the lumpia and turn into a roll.
Cooking Oil – for Frying the lumpia
How to Make Lumpia Shanghai
This dish is so easy to make and you can gather the kids to help you out in the mixing of the ingredients and wrapping the lumpia to form into a roll.
To start, mix all the ingredients in a mixing bowl except the lumpia wrapper and cooking oil.
Then wrap the mixture and turn into a spring roll by laying flat the lumpia wrapper in a plate. Put in a tablespoon of the lumpia mixture then roll it to form into spring rolls.
You can now deep-fry the lumpia shanghai until golden brown. Place the cooked lumpia into a rack to drain excess oil. Serve with your favorite sauce.
For best results, you may cut the lumpia into bite pieces so that it can be easily cooked and you can get that perfect brown when frying.
We usually serve ours with with ketchup, sweet chilli sauce or mayo and ketchup combo.
Can You Make Ahead this Recipe
Yes, absolutely. I personally make a big batch of lumpia and put it in the fridge. I put it in containers that are enough for us in one meal. Then cook it when we want to eat it. I can store it in the fridge up to 1 week.
This lumpia is really good for meal prep. However, do not store lumpia when it is already cooked for it will turn soggy.
The best way to store it is to just put uncooked lumpia into containers and place it in the freezer.
When preparing it for special occasions and you will eat it later in the day, keep the cooked lumpia container/plate open to maintain its crispiness.
LUMPIA SHANGHAI (FILIPINO SPRING ROLLS)
- Frying Pan
- 1 pound Ground Pork
- 1 medium Carrots grated
- 1 medium Red Bell Pepper finely chopped
- 2 large Eggs
- 1 medium Onion finely chopped
- 3 cloves Garlic minced
- 2 sprigs Spring onions cut into small pieces
- 2 tablespoon All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Oyster sauce
- 12-20 pieces Lumpia Wrapper or Eggroll wrapper
- 2 cups Cooking Oil for deep frying
- In a mixing bowl, combine and mix all the ingredients except the lumpia wrapper and cooking oil.
- Wrap the mixture by laying flat the lumpia wrapper in a plate. Then put a tablespoon of the lumpia mixture then roll it to form into spring rolls.
- Cut the spring rolls into bite size pieces.
- Deep fry the spring rolls using a deep fryer or frying pan in a medium heat. Place the cooked lumpia in a wire rack to eliminate excess oil.
- Transfer to a serving plate and serve with your preferred dipping sauce.
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