Lumpiang Shanghai is our very own Filipino version of spring rolls. What is the difference, you might ask. Well, the main difference is that, it has more meat that vegetables in it unlike the other kinds of lumpia or spring rolls. Traditionally, ground pork is the main ingredient but beef or mixed pork and beef or even chicken can be used.
It is very seldom or really rare that you will attend a celebration, feast (Fiesta) or party in the Philippines without Lumpiang Shanghai being served . Even here in Germany, whenever we are invited to a Filipino party, it is one of the things you can be sure that is always present on the table. Germans are crazy about it too!
I remembered attending a friend’s party and she asked me to make these. Due to a busy schedule I had to prepare them at home the night before. That is another good thing about Lumpiang Shanghai, you can make them ahead, pack them in a container and freeze them. Just remember to place paper towels or plastic/aluminum foil in between layers to prevent them from sticking together. Then, when it is time to eat, you just deep fry them even when they are still frozen, that way they are really crispy, only make sure that they are cooked through. That is what we did on when it was time for dinner, but every time we finished a batch and brought it outside, they never even reached the table.
- 300 g ground pork
- 1 medium carrot, cut into small cubes
- ½ green bell pepper, cut into small cubes
- 1 medium onion, chopped
- 1 stalk celery or parsley (optional)
- ½ cup flour
- 1 egg
- ½ Tbsp salt
- ½ tsp ground pepper
- 12-15pcs Spring roll wrapper
- 1 Tbsp flour dissolved in 3 Tbsp water
- Combine all ingredients, except the last two, together in a big bowl.
- Mix well using hand. Set aside, covered, for at least 30 minutes.
- Spoon some of the filling on top of wrapper and roll. Use the flour and water mix to stick and lock the end of the wrapper.
- Deep fry on medium heat for 5-7 minutes or until golden brown.
- Drain oil from the spring rolls by placing them on plate with paper towels.
- Cut the rolls into desired lenght.
You might also like these:
10 Filipino Christmas Recipe Ideas
Celebrate and enjoy delectable food this coming Christmas with these easy and simple Christmas Recipe Ideas. Christmas is a big thing in the Philippines and Christmas Eve is usually celebrated with ...read more
Coconut Macaroons - Filipino Version
This is the Filipino version of coconut macaroons. I, of course, knew only of this version. But while surfing the net I realized that there are other kinds out there..hehe! ...read more
Authentic Laing Recipe (Taro leaves in Coconut Milk)
Get this Bicolano Laing recipe! Dried Taro leaves cooked in coconut milk with a lot of chilies! A simple no-fuss recipe that is as authentic as it can get!I wanted ...read more
Mussels in white wine