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Lumpiang Shanghai (Filipino spring rolls)

 

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| www.foxyfolksy.com

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!

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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.

lumpiang shanghai (5)

 

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Lumpiang Shanghai (Filipino spring rolls)

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 14 long rolls
Author Bebs

Ingredients

  • 300 g ground pork
  • 1 medium carrot, cut into small cubes
  • 1/2 green bell pepper, cut into small cubes
  • 1 medium onion, chopped
  • 1 stalk celery or parsley (optional)
  • 1/2 cup flour
  • 1 egg
  • 1/2 tbsp salt
  • 1/2 tsp ground pepper
  • 12-15 pieces pcs Spring roll wrapper
  • 1 Tbsp flour dissolved in 3 Tbsp water

Instructions

  1. Combine all ingredients, except the last two, together in a big bowl.
  2. Mix well using hand. Set aside, covered, for at least 30 minutes.
  3. 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.
  4. Deep fry on medium heat for 5-7 minutes or until golden brown.
  5. Drain oil from the spring rolls by placing them on plate with paper towels.
  6. Cut the rolls into desired lenght.

Recipe Notes

Best serve with sweet chili sauce or banana ketsup.

 

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Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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