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 than 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.
Lumpiang Shanghai (Filipino spring rolls)
- 10.5 ounces 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 tablespoon salt
- 1/2 teaspoon ground pepper
- 12-15 pieces spring roll wrapper
- 1 tablespoon flour - - dissolved in 3 tablespoons water
- Combine all ingredients, except the last two, together in a big bowl.
- Mix well using the hand. Set aside, covered, for at least 30 minutes.
- Spoon some of the fillings 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 a plate with paper towels.
- Cut the rolls into the desired length.