Lumpiang Shanghai or Filipino Spring Rolls are traditionally made of ground meat (usually pork), minced onions, finely chopped carrots and seasoning all rolled up in a paper thin wrapper made with flour and water. It is sealed at the end either by using a sticky beaten egg or plain water.
By the name it is given, you can almost guess that it has its origins in China though for some reason we haven't dropped the "Shanghai" at the end and continues to use it to this day. I suppose the reason for this is to differentiate this from the other kind of Lumpia which uses mostly vegetables (though occasionally with a little meat tucked in) as filling. So when you simply say Lumpia, people will tend to think you mean the plumper and bigger spring roll rather than the "Shanghai" which is a smaller and meatier one.
By the name it is given, you can almost guess that it has its origins in China though for some reason we haven't dropped the "Shanghai" at the end and continues to use it to this day. I suppose the reason for this is to differentiate this from the other kind of Lumpia which uses mostly vegetables (though occasionally with a little meat tucked in) as filling. So when you simply say Lumpia, people will tend to think you mean the plumper and bigger spring roll rather than the "Shanghai" which is a smaller and meatier one.
In the Philippines, perhaps next to Pancit, Lumpiang Shanghai has got to be the most common dish you will find in any kind of celebration - whether it be a wedding, birthday, reunion or a simple get-together. The reason is that it can be made in bulk and ahead of time! True, it takes a bit of effort to make it (fancy making spring rolls for an hour or 2?) but when you make a lot of it - you don't need to make other extra dishes because everyone goes for the spring rolls! Besides, since you can actually make this at least a day ahead or even weeks ahead if you freeze them, then it's actually a very practical dish to make. So despite some labor required it does save time in the end and less stress in thinking of what other dishes to prepare. So make a huge batch, freeze and serve it whenever you need it!
Of course Lumpiang Shanghai is best eaten with a sauce. I usually prefer the sweet chili sauce, the kind that you find in any Asian store. In the Philippines though, it is often served with our favorite ketchup - Jufran Banana Ketchup! Yes, such a ketchup exists and I love it!
I always pre-cook my meat fillings for lumpiang shanghai so I take the guess
work out of the equation (did the meat cook properly? did I season the mixture
enough?) and my mother always did, so I wanted to play safe too! It maybe a bit
labor intensive this way, but at least you’ll be guaranteed the results and no
need for the rolls to really soak up all the oil in the deep fryer. Nonetheless,
there are lots of ways one can cook lumpiang shanghai and they can all turn out
yummy, too. Here’s my version which has always worked for me (even my little
tots love it). It’s easy enough to tweak to suit one’s palate. And yes, if you bring this to a party, you'll be the star, well - at least the dish will be! :-)
Here's a quick photo tutorial on how to make the spring rolls. Details of the method can be found on the recipe below.
Then, fry and enjoy!!!
Don't forget to serve with some chili sauce or even ketchup will do.
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Lumpiang Shanghai (Filipino Spring Rolls)
By: Manila SpoonNovember 28, 2012
That these are the best spring rolls is no exaggeration. Whenever I serve these Lumpiang Shanghai, they're gone in seconds. True crunchy deliciousness in every bite. Serve with a sweet chili sauce!
Ingredients
- 1 kilo / 2 pounds ground pork
- 8 garlic cloves, finely chopped
- 2 small Onions, minced
- 1 big or 2 medium size Carrots, finely chopped
- 5-6 tablespoons Soy sauce or to taste
- 1 Jicama (Singkamas) or a small tub of Water Chestnut, finely chopped (optional – but I do love the extra crunch and flavor either brings!!!)
- Salt and Pepper, to taste
- Oil for frying (enough to cover the rolls)
- 2 packs of paper thin Spring Roll wrappers (can be found in Asian stores), thawed
Instructions
- Heat a little oil in a frying pan on medium heat. Saute the garlic just until aromatic (less than a minute). Brown the ground pork in the pan and season with a little salt and pepper (just to give the meat a little flavor so go easy with the salt). Stir the meat to prevent clumping.
- When the meat has changed its color add the onions. Cook for another 3-4 minutes or until the chopped onions have softened. Add the carrots and season with the soy sauce. Stir to mix. Lower the heat and simmer for about half an hour (to allow the meat to absorb the seasonings). At this point, I add the water chestnuts or jicama and just let it cook for another couple of minutes. Adjust seasoning to your taste. Set aside to cool down. Drain completely to remove any excess liquid. I use a strainer to do this. It should be dry and not dripping with sauce.
- Prepare the spring roll wrappers and have a small bowl filled water near you. Place about 1 heaping tablespoon of the cold pork mixture in one of the corners of the wrapper. Spread the filling into the wrapper horizontally. Roll the meat mixture towards the middle. Fold both sides inward to seal, then continue to roll until you have about an inch left of the wrapper. Using your finger, brush the edges with a little water to seal completely. Make sure it is tightly secured. Place the finished roll on a deep baking dish (casserole) with the sealed side downwards. Repeat until all the meat is gone. To ensure that the seal does not open while you are frying it, I keep the rolls overnight in the refrigerator. This way they seal properly and won't open when frying.
- Before you heat the oil, take the spring rolls out of the fridge so it will be a little warmer when you fry it. (Others have fried it from frozen, I heard). Pour cooking oil (enough to cover the rolls) in a deep pan and turn heat to medium and let heat up for about 10-12 mins. (If you have a deep fryer, preheat to about 350 F). To make sure the oil is hot enough, test one roll and see if it browns quickly. Fry the lumpia in batches until they turn golden brown. This shouldn’t take too long if the oil is hot enough and because they have been previously cooked. Do not overcrowd the rolls to allow them to brown evenly.
- Place the cooked rolls in a strainer with paper towels to drain the oil while the other rolls are cooking. Transfer the cooked ones in a serving dish. You may again wrap them in paper towels to extract any remaining oil.
- To double the amount, cut the rolls in half. Serve with sweet chili sauce, a yummy chutney or even plain old ketchup as dip! Yum!
Prep Time: 30 Minutes
Cooking Time: 30 Minutes
Total Time: 1 Hour
Best party food ever - in my opinion! Love the banana sauce too! Pinned :)
ReplyDeleteI will have to heartily agree, Jamie, though of course admittedly, I am a little biased! Thanks for stopping by!
DeleteMy mom used cabbage and beansprouts with onion and garlic for her "bahloot".
DeleteMy grandmother made a ground beef version with garbanzo beans and raisins.
Lumpia is truly Masarap! Especially with a Pancit dinner.
I like your recipe. I will try it some day soon.
I love fresh lumpia as well.
Deletei love lumpiang shanghai very much, ground beef is better n even ground fish fillet for people who avoid meat, mix ground beef, sliced onions, garlic, red bell pepper, sliced singkamas, carrots, potatoes, kintchay, pepper, salt to taste a little drop of soysauce n calamansi, paminta then sliced cheese then wrapped it with limpia wrapper, u will love it so much, do it with ground fish, use eden cheese for the best tasty result, even the kids will love it coz of cheese. tnx hope ull like it, but i know u will love it more, happy new year to all
DeleteThere's something so delicious about fried food. I want to grab one out of the picture and eat it. Do you know if these would work with the rice wrappers one uses for fresh spring rolls - to make it gluten free?
ReplyDeleteYes Margaret. I did try that before - just a little trickier to roll up but if you're used to doing it, it should be fine. Glad you came by!
DeleteYour post has made me soooo home sick for Hawaii! I have never ever made lumpiang shanghai from scratch, and now that we've moved away from Hawaii, I have to learn how to make it myself. I guess I was spoiled because if I ever wanted some, my mom and my grandma always had some stored in the freezer. Thanks for sharing! Now I have no excuse to start making them myself.
ReplyDeleteHope you get the chance to try this, Lori! It's not that difficult once you'ved tried it! This is a tried and tested recipe so hopefully everything will work out well for you! Glad you stopped by!
DeleteWhat a healthy food that you shared to us. I would try cooking this one. Thanks for the share.
ReplyDeletehttp://www.ayalamalls.com.ph/style360/category/2%23.UMfyXZNevO4
We love Lumpiang Shanghai! Hope you enjoy this!
DeleteJust tried it with Venison. I had to learn to make it when my Navy friend got orders and moved away. She taught us to make pancit, lumpia and other dishes before she left. We have a lot of Filipino families in a Navy town but this is my favorite dish besides the Adobo.
ReplyDeleteSounds great, Cheryl! This is quite a versatile dish and I use left-over turkey for this too. Thanks for stopping by!
DeleteWilll try this. What I usually do is wrap the uncooked ingredients. This is a novel of making shanghai. Thanks
DeleteThis is how my mom always made Shanghai to avoid any guesswork and make sure it tastes really good! Thanks!
DeleteIf you make a big batch of these & want to freeze them, do you freeze them before or after you fry them?
ReplyDeleteYou can freeze them before you fry them.
DeleteI once made this from a recipe printed on the wrapper package (the rice version) that used both pork and shrimp, and also green onions. Everyone loved it but I stopped because it took too much time to make. Now that I'm retired I got time so I'll try it again. I couldn't find the same rice wrapper though so I'll have to use the Chinese egg roll wrappers instead. I like your recipe because you seem to be the only one to include water chestnut to make it crunchy. Thanks and I'll let you know how it goes.
ReplyDeleteThanks, hope you love it as much as we do. :-)
DeleteThis seems like the recipe closest to the lumpia that I are at a restaurant near to the Stone Crow bar in Olongapo. The pancit canton was also very good. It was just a tiny place with nothing fancy, just goes to show you don't need fancy to get good food.
ReplyDeleteThanks for stopping by Ed. We love Lumpia and you're right, what matters more is whether the food is wonderful or not. Glad you like Filipino food.
DeleteThings brings back memories of my Mom showing me how to make lumpia shanghai.
ReplyDeleteI actually have a couple batches of her lumpia in my freezer before she recently passed away. What is the best way to defrost them before frying?
I don't want the eggroll skins to crack/break when separating apart or during cooking.
Thanks.
Hi Michelle. Am so sorry to hear about your Mom. I have heard that you can fry the lumpia frozen but I haven't tried it personally. Thanks for stopping by!
DeleteI have fried them frozen. I have a friend that makes them for me all the time. She even made some for my wedding reception and they were the hit of the party
ReplyDeletecan I also use apple as the main ingredient instead of pork ?
ReplyDeleteI haven't thought of using apples at all, that would make this sweet --- if you wish to do a vegetarian one just remove the pork and retain the veggies.
DeleteI want to make these!!
ReplyDeleteYes, you can fry frozen eggrolls just like frozen french fries.
ReplyDeleteI always fry them straight out of the freezer. They spatter a bit, but I always shield it with a pot lid until it settles down.
ReplyDeleteFor those of you who can't do pork, it works really well with ground beef too!
Hi...I certainly will be making this after, for my party tomorrow. Your recipe is straightforward and easy. Thank you!
ReplyDeleteWonderful! Please enjoy!
DeleteI did your recipe and I.m so happy about the result, so good. Here the link http://www.cookingwithmarica.net/filipino-spring-roll-involtini-filippini-di-carne/
ReplyDeleteBye Marica from Italy
Thank you so much for sharing your post with us. I am so delighted to know that you have enjoyed this. This is truly a very popular party food in the Philippines. Glad you stopped by Marica.
DeleteMy aunt is from the Philippines and she makes these all the time for me and sends me home with a zip lock bag full of them. These are my fav
ReplyDeleteGood for you, Savannah! That's wonderful!
DeleteIs there a way to make the lumpia wrappers from scratch? Cant seem to find them around.
ReplyDeleteThere is Rea but I don't have a recipe, I just buy from the store but if you google I am sure you'll find one.
DeleteThank you for posting the Lumpia recipe it has become a favorite! I do have a question - we tried this with the rice spring roll wrappers using a deep fryer...they came out looking a little weird and didnt brown like using the other wrappers...I was recently diagnosed with Ceiliacs(gluten allergy) and was trying a different wrapper so I could continue to enjoy them...Any ideas where we went wrong with the Rice spring roll wrappers??? Thanks in advance.
ReplyDeleteHi Paula, was your oil hot enough? Usually if it's quite hot then it should brown quickly. However, I must say rice spring roll wrappers truly are quite tricky and don't get brown quickly like the thin wheat one. How about trying to bake them instead? Just brush the spring rolls with a little oil before you bake them to allow them to brown. Perhaps that will yield better results though as you know, deep-fried is always better but perhaps it's worth a try. Thanks for asking.
DeleteLumpia is sooo good my husband used to make them all the time, I think hes gonna start makeing them again. In his version he added ground pork, bean sprouts, carrot, garlic, green onion & fresh chooped green beans it added a great crunch. Besides the sweet chilie sauce to dip he also made a dip of soy sauce vinager & fresh chopped garlic very fresh & tangy
ReplyDeleteThat sounds delicious, too Dorothy! Glad you stopped by.
DeleteLumpia is my husband's favorite filipino food. Philippine cuisine is the best.
ReplyDeleteI must agree! Love lumpia, too Ericka, I often make it for parties. :)
DeleteDear Abigail, These look wonderful! Spring rolls are always fun to make. My family would love these. xo, Catherine
ReplyDeleteThese look great! I've never made spring rolls at home. Maybe with your recipe I'll give them a try! Thanks so much!
ReplyDeleteCan you heat cooked frozen lumpia in the oven straight from the freezer or is it better to thaw them out first?? Please help x
ReplyDeleteI think it should be fine baking them from frozen, that's what I would do. Thanks for asking and hope you enjoy these.
DeleteThanks for the reply... also what oven heat would u use to heat frozen lumpia please and for how long?
ReplyDeleteHi Janine! Here's how I bake lumpia please just adjust the timing if necessary - bake it in a 375 F degree oven and bake until golden brown (check after 10-12 minutes). Don't forget to brush a little oil on the spring rolls before you bake them. Frying would taste better naturally but baking is healthier of course.
DeleteI love spring rolls like these. I had some years ago and never forgot them. To make my own will be so fun! Thanks for the lesson and recipe. Pinning!
ReplyDeleteHow will I preserve the crunchiness of the lumpiang shangha to bring to my son's class?
ReplyDeleteI am assuming the school is not over 30 minutes away, in which case they should still be crunchy when you reach the destination provided you immediately transport them after frying. Thanks for asking. :)
DeleteDo you ever make your own wrappers ? And if so, do you have a recipe for them?
ReplyDeleteNo, I just buy from the store. I use that for convenience and I don't have a recipe, sorry. Thanks for asking!
DeleteI love spring rolls! Great pictures on how to roll them
ReplyDeleteI LOVE homemade spring rolls!
ReplyDeletethese look absolutely delicious!
ReplyDeleteThese look so light and delicious! I think Ill make them as an appetizer some night when we aren't eating a full meal! Yum!
ReplyDeleteI'm making a batch or two to freeze - thanks for sharing! :D
ReplyDeleteThese look delicious! Can't wait to give them a try!
ReplyDeleteWhen stationed in Hawaii, I learned to make pancit, bihon, fried won tons and lumpia, but the lumpia was rolled very tightly with open ends. Always the fastest emptied plate at a party! Thank you for sharing these wonderful recipes!
ReplyDelete