Wednesday, May 20, 2020

Lumpiang Shanghai

Lumpia Shanghai stuffed with floor chicken, water chestnuts, carrots, and inexperienced onions. Golden, crunchy, and in fun bite-size, those Filipino meat spring rolls are addictive!
Lumpiang Shanghai is certainly one of my favourite make-ahead meals. Every different weekend or so, I want to roll up my sleeves and roll up a number of dozens, alongside with siomailongganisa, and kikiam, to freeze for whilst I am too busy or too drained to spend additional than thirty minutes within the kitchen.
With those meals presents already prepped within the freezer, a home-cooked dinner is only a subject of quickly frying.
ground chicken, water chestnuts, inexperienced onions, and carrots in a inexperienced bowl with lumpia wrappers at the side

What is lumpia shanghai

Lumpiang Shanghai is a Filipino-style spring roll made of floor pork, chook or pork filling wrapped in thin crepes known as lumpia wrappers.
The meat-stuffed lumpia is rolled right into a skinny cylindrical shape, cut into bite-size lengths and deep-fried to golden perfection. It’s traditionally loved with a possibility of dipping sauces such as sweet and sourlechon sarsa, banana ketchup, and candy chili.
While it’s a familiar mainstay in Filipino gatherings and celebrations alongside pancit guisadospaghetti, and different social gathering fares, it’s also generally served with steamed or fried rice for breakfast, lunch, or dinner as properly as a noon snack.
rolled lumpiang shanghai on a slicing board
This recipe makes about five dozen 3-inch products depending on how thick you make the spring rolls. Although you'll be able to simply halve the amount, I mean making the entire batch.
They’re so tasty and addictive, you’d be hard-pressed to consume simply one. Plus they may be frozen for any time lumpia fix!
lumpia shanghai in a ziplock bag

How to store

  • Store in resealable bags and hold within the refrigerator for as much as 3 days.
  • To freeze, set up the lumpia in one layer with some area in among on a baking sheet. Wrap tightly with hang wrap and freeze for about 1 to 2 hours or till firm. This step will steer clear of them from sticking together.
  • When frozen, move in resealable bags and freeze for as much as 3 months.
  • To fry, don't thaw. Heat about 2-inch deep of oil to 350 F and intently upload the rolls. Cook for about 3 to four minutes or till golden, crispy, and totally cooked.
dipping fried lumpia shanghai in candy chili sauce

Cooking tips

  • I want to make use of floor chook alongside with chopped water chestnuts, shredded carrots, inexperienced onions, and garlic for additional taste and crunch. Feel unfastened to change floor pork or pork as properly as upload minced shrimp in case you like. You too can use a combination of jicama (singkamas), diced bell peppers, celery, onions, and raisins.
  • Do a style test! Fry a small quantity of the pork combination and regulate seasonings as wanted earlier than wrapping.
  • Use recent spring roll wrappers. Check manufacturing dates on applications because the older the wrappers get, the much less pliable and the more durable they're to roll. While wrapping, disguise the relaxation of the wrappers with a moist material to steer clear of from drying out.
  • Do now not overfill wrappers to guarantee quickly cooking. Roll the logs as tight as probably to steer clear of grease from seeping in.
  • Lumpias are greatest deep-fried. Use sufficient frying oil to disguise the rolls fully. Watch your temperatures! If the oil is simply too low, the lumpia will take up much additional grease. If too high, the wrappers will burn earlier than totally cooked.
  • Cook in batches to steer clear of the oil from plummeting and make certain to convey the oil again as much because the optimum 350F to 375 F differ earlier than including the subsequent round.
  • Do now not drain on paper towels or they’ll get soggy with the steam. Drain on a wire rack set over a baking sheet or in a fine-mesh sieve set over a bowl to seize oil drips.
  • If transporting them to a party, depart the container partially open to hold the lumpia crispy as lengthy as possible.


  • 1 pound ground chook or pork
  • 1/2 cup green onions, finely chopped
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 1 medium carrot, peeled and shredded
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 20 pieces spring roll wrappers
  • canola oil


  • In a bowl, combine floor chicken, inexperienced onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper till properly distributed.
  • Separate wrappers into person sheets and lay on a flat operating surface.
  • Spoon about 1 heaping tablespoon of meat combination at the decrease quit of the wrapper, closest to you.
  • Fold the backside of wrapper over filling and proceed to roll tightly right into a skinny log about 3/4-inch thick. Wet the remaining part of the wrapper with a dab of water to totally seal.
  • Repeat with the remaining mixture. Using scissors, cut every lumpia roll into about 3-inch lengths.
  • In a pan over medium heat, warmth about 2-inch deep of oil. Add lumpia in batches and prepare dinner turning on aspects as needed, for about 3 to four minutes or till golden brown and crisp and meat is cooked through. 
  • Using a slotted spoon or tongs, take away from the oil and drain on a wire rack set over a baking sheet. Serve at the moment with candy and sour sauce or banana ketchup.
Lumpiang Shanghai
4/ 5