Lumpiang Shanghai

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. This is best served with sweet and sour sauce.

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

Lumpiang Shanghai Recipe

Ingredients

  • 2 lbs. ground pork
  • 1/2 cup green onions
  • 1 cup carrots
  • 1 cup onion
  • 2 eggs
  • 2 teaspoon salt
  • 2 teaspoons garlic powder
  • 1/4 cup parsley, minced
  • 1/2 teaspoon ground black pepper
  • Lumpia wrapper (Spring roll skin)
  • 3 to 6 cups cooking oil

Cooking Procedure

  1. In a mixing bowl, combine all the ingredients with the pork starting with the onion, carrots, green onions, parsley, salt, ground black pepper, garlic powder, and 1 piece raw egg. Mix well.
  2. Wrap the about 1 to1 1 1/2 tablespoons of the mixture in a lumpia wrapper (for proper way, see video). Do this until all the mixture are consumed.
  3. Heat the cooking oil in a deep fryer (350F). Deep fry the lumpia for 10 minutes.
  4. Remove from the deep fryer and let the excess oil drip.
  5. Transfer to a serving plate. Serve with sweet and sour sauce .
  6. Share and Enjoy!

Number of servings (yield): 8

Watch the cooking video:

  
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Comments

  1. joy de guzamn says:

    ask ko alng po if you say 2 lbs of pork,, how may grams po ang ibig sabhin??thanks..ngaun pa lang me start mag aral mag cook thanks

  2. ilang days pwedi sa ref ang lumpia?

  3. My favorite way of making lumpia is a mixture of ground pork,ground turkey,chopped up shrimps,and chopped up fake crab meat. For vegetables I use shredded cabbage (cole slaw mix). I always use the TYJ wrappers and I deep fry the lumpia in peanut oil. My family devours ALL of it!..:-)

  4. thank you so much,i like to watch video,i will cook this coming christmas a friend of my husband invite us to have dinner so i will make lumpia to bring there.

  5. To add texture and taste, I usually add a slice of cheese prior to sealing each piece. Appeals to young and old alike!

  6. Susie Ner says:

    Is it okay to add garlic?

  7. beancounter says:

    Occassionally pare when you buy pork from the big supermarkets meron strong pork flavour… OK for roasting or frying pero not for dishes na may sabaw…

    i’ve eaten kangaroo meat pero haven’t tried cooking it…and lumpiang shanghai is the ideal dish to use it…it’s very lean kaya very dry. Combining it with fatty pork meat woud do it a lot of good…kangaroo meat doesn’t have a very strong gamey taste…texture is more the point of difference kasi nga walang taba…

  8. Yup I agree 100%. By the way, I liked the Pork Sinigang that you cooked for lunch. Maybe we can feature it next time. :)