Ingredients in Lumpiang Shanghai
The type of wrapper I use in my lumpiang shanghai is a package of frozen 6-inch square spring roll pastry that can typically be found in packs of 50 sheets. As for the filling I use the following ingredients:
- Ground pork
- Grated carrots
- Minced shallots
- Garlic powder
- Soy sauce
- Sugar
- Ground black pepper
- Egg
How to make Lumpiang Shanghai
There are many variations of lumpiang shanghai, but this particular one is very simple and is my favorite. The pork, shallots, carrots and seasonings are combined to make the delicious filling. Then, the wrappers are filled with the meat mixture and is deep fried until the filling is fully cooked. Consequently, the result is a delicious and crunchy spring roll that you will not be able to stop eating. You can serve this dish with a sweet and sour sauce, a sweet chili sauce or even ketchup.
Dipping sauces to use
Lumpiang shanghai can be eaten with different kinds of dipping sauces. It’s a finger food appetizer, which is the best kind of food to dip. However, my personal favorite is to dip it in a sweet chili sauce. I use a bottled variety that you can find at the Asian section of the supermarket. Others may opt to simply use ketchup or even sweet and sour sauce.
Cooking Tips for Perfect Lumpiang Shanghai
To achieve that perfect crunch, ensure the oil is hot enough before frying. This prevents the lumpia from absorbing too much oil and keeps them crispy. If you have a thermometer, aim for around 350°F. Don’t overcrowd the pan, as this lowers the temperature and results in soggy rolls. Fry in batches, and let the cooked lumpia drain on paper towels to remove excess oil. For an extra layer of flavor, consider adding a splash of sesame oil to the filling.
Storage Instructions and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To keep them crispy, avoid stacking them. For reheating, the oven is your best friend. Preheat it to 375°F and place the lumpia on a baking sheet for about 10-15 minutes until heated through. If you want to reheat them in a pan, add a bit of oil and fry them lightly over medium heat until warm. This helps maintain their crunch.
Frequently Asked Questions
What can I use instead of ground pork?
For a different flavor, try using ground chicken or turkey. If you want a vegetarian option, mashed tofu works well, just make sure to season it well to mimic the flavors.
How do I store leftover lumpiang shanghai?
Let the lumpia cool completely, then store them in an airtight container in the fridge for up to three days. If you want to keep them longer, freeze them before frying and just fry them straight from the freezer when you’re ready to eat.
Can I make lumpiang shanghai ahead of time?
Yes, you can assemble the rolls earlier in the day and store them in the fridge covered with a damp paper towel to keep them from drying out. Just fry them right before serving for that crispy texture.
What dipping sauces go well with lumpiang shanghai?
Sweet and sour sauce is a classic choice, but sweet chili sauce adds a nice kick too. Ketchup works if you’re looking for something simple, or even a soy sauce and vinegar mix for a more traditional taste.
What are common mistakes when making lumpiang shanghai?
One common mistake is overfilling the wrappers, which can cause them to burst during frying. Also, make sure the oil is hot enough before frying, or the lumpia can turn out greasy instead of crispy.
Lumpiang Shanghai (Filipino Pork Spring Roll)
Ingredients
- 1 (50 sheets) package of frozen 6-inch square spring roll pastry, thawed and separated
- Vegetable oil for frying
Filling:
- 1 lb lean ground pork
- 1/3 cup grated carrots
- 3 tablespoons minced shallots
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 egg, slightly beaten
Instructions
- In a bowl, combine all the filling ingredients; mix thoroughly.
- Wrap a tablespoon of the mixture in each spring roll pastry. For steps on how to wrap spring rolls, click here.
- Deep fry, a few pieces at a time, in hot oil until golden brown and cooked through, about 4-6 minutes. Drain on paper towels to remove excess oil.
- Serve hot with sweet chili sauce or ketchup as a dipping sauce. Enjoy!
If I wanted to fry the lumpia in the air fryer should I saute the filling first?
Yes, I think so.
Thank you so much for this recipe!
My sister loves these so I make them for every special occasion!
SO GOOD! 😛
You’re welcome Julian! Glad you were able to try and had success with this recipe. Take care and stay safe!
Can I make ahead and freeze?
Hi Gi,
You can definitely roll the lumpia and freeze it before frying. However, I would not recommend freezing them after they’ve been fried otherwise they will not be crispy.
I hope that helps!
Thanks for sharing . My American family love this, so iam going to cook lumpia today.
That’s awesome!
Hello
I have a deep fryer i want to use to make these. How hot does the grease need to be?
Also how many should I could at a time? 3-4 or should I go less?
Hi Kenette,
I suggest deep frying them at 350 degrees F. The number of lumpia to fry at a time depends on how big your deep fryer is. If your deep fryer can fit 4 lumpia at a time without overcrowding the fryer, then that’s the right number. Take care and hope these help!
I interested in the origins of Lumpiang Shanghai. Any links with Shanghai?
Is there any seafood like prawns used in other Lumpiang Shanghai recipes that you may know of?
In Penang, Malaysia we have a similar roll made with pork, onions, water chestnut and five spice powder but wrapped in soya bean skin.
Hi Teong,
Lumpiang shanghai is known to be originated from China. You can use chopped prawns instead of ground pork to make lumpiang shanghai. Hope these help!
I love lumpia my step mum taught me how to make it years ago. I find it best serverd with petise. Fresh horse radish is awesome. Everything From sctatch. Only lumpia wrapes are worth the time. No egg roll w Jim ralphraps
Can i try it with ground beef?
Yes, you can use ground beef or mix (pork and beef) and also ground chicken.
This is the best ever recipe for lumpia. I’ve been searching, trying and tweaking recipes here and there. This recipe doesn’t need any tweaking. The best! My search has ended.
Yay!
Do you cook the ground pork first and then mix all the ingredients together? Or is the frying time enough to cook the pork through?
Hi Nichole,
No, you don’t cook the ground pork first. Deep frying is enough to cook the pork through. Hope this helps and thanks for stopping by 🙂
Mmmm, sounds good. Will try it with tofu, honey and coconut oil for a more healthy snack. Any ideas on making the sauce (home made)? I make my own ketchup but would like to make an authentic dipping sauce. Thanks
Hi Isabella,
You may also dip lumpiang shanghai in sweet and sour sauce. You can find the recipe here; https://salu-salo.com/sauces/sweet-and-sour-sauce/. Take care and thanks for stopping by.