Lumpiang Shanghai Recipe
Have you ever tried Lumpiang Shanghai? If not, you have to! It has a crispy, crunchy outer layer, but has the most juicy and flavorful filling. My mouth waters just thinking about it! I have had this dish on many occasions, but not all Lumpiang Shanghai are created equal. After a while I decided to just make it myself! And finally, I have gotten the perfect ratio in this recipe!
What is Lumpiang shanghai?
Some refer to this great food as a sort of Filipino egg roll, which isn’t completely off. Lumpiang Shanghai originated in China, but spread to the Philippines when traders shared the egg roll in the 19th century. It was quite different back then as it was simply known as wrapping food and frying it. These days there is a more concrete form for Lumpiang Shanghai. The filling is usually ground pork mixed with spices and other vegetables. It is then wrapped in a thin sheet of egg crepe (known as a lumpia wrapper) and fried to a crisp, then served with sweet-and-sour sauce. It is usually served at parties or events, so that everyone can have a taste of the crispy goodness!
What is the difference between Lumpia and Lumpiang Shanghai?
There is not a huge difference between the two, and some people use them interchangeably. However, they aren’t the same thing. Lumpia is bigger than the Shanghai version. Lumpiang Shanghai is generally the smaller, but meatier one.
How can I modify it?
There are many ways to switch up the recipe. I recommend following my recipe the first time, then adding your own touches. If you want a little kick to your Lumpiang Shanghai, you can add any additional spices you like. There are some people who like to add Italian sausage to their lumpiang as well, and say that it adds a great level of flavor to the meat.
I like to eat my lumpiang with sweet and sour sauce, but you can also enjoy it with Tomato Ketchup or Banana Ketchup if you want to try something a little different.
Can I make it in an airfryer?
This is an awesome way to cook lumpiang if you are trying to avoid eating too much oil. To make it in the air fryer, air fry the lumpia in batches at 370F for about 12 minutes. The only problem with making it in the air fryer, is the lumpiang will not be as crispy as if you had fried them in oil.
This recipe makes for a delicious appetizer, or dish to bring to any potluck or party. It will feed so many people and everyone will be wanting more! Don’t worry too much about the wrapping part, it may seem complicated at first, but it gets easier with practice. No matter what, it’ll taste spectacular!
I hope you enjoy the recipe! Tell me in the comments how it went for you, and let me know how much your party guests loved it!
It is usually served as finger food during parties or other celebratory events. I’ve had ample opportunities to try this dish and not all Lumpiang Shanghai are created equal. Some barely have any filling; others have wrappers that are too thick or too thin. Eventually I ventured out to try making it myself.
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Lumpiang Shanghai (Spring Rolls)
- 40 pcs lumpia wrapper (spring roll wrapper)
- ½ cup cooking oil for frying
- 500 grams ground pork
- 1 piece large onion, minced
- 1 piece big carrot, minced
- ¼ cup parsley, finely chopped
- 2 pieces eggs
- 2 tablespoon coriander, finely chopped
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce
- 1 tablespoon salt
- ½ teaspoon black pepper
- Combine all filling ingredients in a big bowl and mix well until all ingredients are well incorporated.
- Scoop about one tablespoon full of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush with water on the top end of the wrapper. Roll up until completely wrapped. Perform the same step until all filling are consumed.
- Heat oil in a cooking pot. Fry lumpia in medium heat until golden brown.
- Drain off excess oil. Serve and enjoy!