Filipino Spring Rolls (Lumpiang Shanghai). Lumpiang Shanghai is a Filipino-style spring roll made of ground pork, chicken or beef filling wrapped in thin crepes called lumpia wrappers. The meat-stuffed lumpia is rolled into a thin cylindrical shape, cut into bite-size lengths and deep-fried to golden perfection. There's a reason why Lumpiang Shanghai – Filipino Spring Rolls (Lumpia) — are the hit of every Filipino family gathering!
With a mixture of ground pork, onions, carrots, and bell peppers for fillings. These bite-size savory treats are perfect for any occasion. Lumpiang Shanghai is our very own Filipino version of spring rolls. This Yummy Filipino Spring Rolls (Lumpiang Shanghai) using 14 easy ingredients and 14 simple steps. Here is how you cook apetizing meal.
Ingredients of Filipino Spring Rolls (Lumpiang Shanghai)
- It’s 1 lb of ground pork.
- Prepare 1/2 cup of cooked or raw shrimp (peeled, deveined, finely chopped).
- Prepare 4 of garlic cloves.
- You need 1/2 cup of onion (finely chopped).
- Prepare 1/4 cup of green onion (finely chopped).
- Prepare 1/2 cup of carrot (finely chopped).
- Prepare 1/4 cup of celery (finely chopped).
- It’s 1 tsp of salt.
- It’s 2 tsp of ground black pepper.
- You need 1/4 cup of soy sauce (Kikkoman preferably).
- It’s 1 of package spring roll wrappers (NOT egg roll wrappers!).
- It’s 1 of frying oil (i.e. peanut oil).
- Prepare 2 of eggs.
- Prepare 1 of sweet Thai chili sauce (for dipping).
What is the difference, you might ask? 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.
Filipino Spring Rolls (Lumpiang Shanghai) step by step
- Thaw the frozen spring roll wrappers ahead of time by simply taking them out of the freezer and setting them aside at room temperature..
- Add all ingredients (MINUS the spring roll wrappers, oil, and one egg) in a bowl. We will save the second egg for egg wash later..
- Mix all ingredients very well. I used a clean hand to do this step..
- Create an egg wash by beating the leftover egg with 1/4 cup of water in a small bowl..
- The wrappers I bought were 10" squares. They should be pliable before you separate them. Lay one flat on a clean surface with a corner pointing towards you. In other words, the square wrapper should be oriented in a diamond shape..
- Take about a tablespoon and a half of the mix, and lay it out across the center of the wrapper. Create a thin log about half an inch tall. The log should not extend to the corners of the wrapper. Leave about 2" of wrapper for covering either end of the log..
- Pick up the corner closest to you, and fold the wrapper over and snug against the log..
- Fold the left and right corners over to cover the ends of the log..
- Firmly, but gently, continue to roll the log forward. Make sure you do this as snugly as possible. Before you reach the remaining corner, dab some egg wash on it with your fingertip, and finish the roll..
- Repeat steps 5-9 for the rest of the mixture. Don't worry if you have leftover wrappers. Worry if you have leftover mixture lol..
- You can fry this a couple of ways: 1) deep fry at 350° or 2) pan fry on a stove with high heat and enough oil to submerge a roll halfway. The second method will obviously require you to turn the rolls over midway..
- If deep frying, drop in one roll at a time. I had a gallon of peanut oil in a deep pot, so I was able to cook all the rolls in one go. Remember, do not fill any pot more than halfway with oil when deep frying. Once the rolls are in, time for 10 minutes or until golden brown..
- If pan frying, fry each roll 4-5 minutes on each side or until golden brown..
- Remove from oil, allow to cool, cut each roll in half with kitchen shears, and serve with sweet Thai chili sauce!.
Feel free to use this as a baseline. Beat one of the eggs in a small bowl and set aside. Beat the remaining two eggs in a large bowl. There are so many different kinds of lumpia in the Philippines. There's fried lumpia, fresh lumpia and even a dessert version- turon.