Lumpia or Lumpiang Shanghai is a type of Filipino egg roll. The basic filling is composed of ground pork along with minced onions, carrots, and seasonings such as salt and ground black pepper. This recipe post is all about how to make basic lumpia. Feel free to use this as a baseline.
How to Cook Lumpia
The procedure in cooking lumpia is simple. First is to combine all the filling ingredients in a bowl, and them mix altogether until well blended. The next step is to wrap the lumpia mixture in egg roll wrapper. I showed how I did it in the video below. The final step is to deep-fry it until brown and crispy.
Let’s talk about the first step. You can simply add all the ingredients in a bowl and mix thoroughly. It can be done the manual way using your hands. An easier way is to use a stand mixer. Make sure to attach the dough hook when going this route.
This is a basic recipe. It will give you a good tasting lumpia. However, you can play around with it by adding more ingredients to bring it up to the next level. A good example is the addition of seasonings to bring-in more flavors. This version of lumpia uses liquid seasoning. I can honestly tell you that it went really well. Another good suggestion is to add a bit of Italian sausage to the mixture. You can also try adding veggies such as celery.
Wrapping lumpia is easy. It is something that you can get used to after a few tries. The tricky part in this process is when using a wide wrapper. The video below shows my technique on how to wrap lumpia using wide egg roll wrappers. It is quick and easy. You should try it for yourself.
Deep frying the lumpia has a little trick in order to ensure that the filling gets completely cooked while not getting the wrapper burnt. It has something to do with temperature. Make sure that you do not fry the lumpia on very hot oil. This will quickly brown the wrapper while leaving the meat mixture still under cooked. Try to fry the lumpia while the oil is starting to get hot, around 250 F. Let it slowly cook the inside. The wrapper will gradually brown as it fries. You will know that it is ready when it floats. By the way, I am assuming that you will follow my lead by also deep frying the egg rolls.
I love to dip mine in sweet and sour sauce. Banana sauce or banana ketchup works too.
Try this Lumpia Recipe. Let me know what you think.
This is a recipe for Lumpiang Shanghai.
- 50 pieces lumpia wrapper
- 3 cups cooking oil
- 1 1/2 lbs ground pork
- 2 pieces onion minced
- 2 pieces carrots minced
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 cup parsley chopped
- 1 1/2 teaspoons salt
- 1 tablespoon sesame oil
- 2 eggs
- Combine all filling ingredients in a bowl. Mix well.
- Scoop around 1 to 1 1/2 tablespoons 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 beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.
- Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
- Remove from the pot. Let excess oil drip. Serve. Share and enjoy