Lumpiang Shanghai or Spring Rolls is a dish made-up of ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. It is of Chinese origin (originally called lunpia) and was brought to the Philippines by Chinese immigrants from the Fujian province. In the Philippines, Lumpiang Shanghai is a common menu during celebrations and feasts (just like the Pancit Bihon). It is best if combined with sweet and sour sauce but on some occasions Banana ketchup is preferred.
I like Lumpiang Shanghai because I have been eating this dish since I was a child. There is a sense of nostalgia every time I eat it. Another good thing about Lumpia is that you can store the uncooked pieces in the freezer for weeks until needed.
This Lumpiang Shanghai Recipe requires raw pork to be wrapped before frying. There are other recipes that dictates for the pork to be cooked first before wrapping. This is then fried at the end. This is a matter of preference; the choice is yours.
If you want another version of this dish, try our Spring Rolls Recipe.
Try this Lumpiang Shanghai recipe and let us hear your feedback.
Lumpiang Shanghai Recipe
- 2 lbs ground pork
- 1/2 cup green onions
- 1 cup carrots
- 1 cup onion
- 2 tsp soy sauce
- 1 raw egg
- 1 tsp salt
- 2 tsp ground black pepper
- Lumpia wrapper (Spring roll skin)
Watch the cooking video:
- Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg
- Wrap the meat using the lumpia wrapper (for proper way, see video)
- Fry the wrapped meat making sure that all the sides are cooked right
- Serve with sweet and sour sauce (see sweet and sour tilapia recipe for the sauce). Share and Enjoy!
Number of servings (yield): 6