Lumpia Shanghai, the delightful Filipino spring rolls, are a beloved dish that perfectly embodies the vibrant and rich culinary traditions of the Philippines. These crispy, golden-brown rolls are filled with a savory mixture of ground pork, vegetables, and seasonings, making them an irresistible appetizer or snack. Their crunchy exterior contrasts beautifully with the tender filling, and when paired with a sweet and tangy dipping sauce, they become an absolute crowd-pleaser. Perfect for gatherings, celebrations, or simply a cozy night in, Lumpia Shanghai is a dish that brings people together.
Why You Will Love This Recipe
You’ll fall in love with this recipe not just for its incredible flavor, but also for the memories it can create. Growing up in a Filipino household, Lumpia Shanghai was a staple during family gatherings, birthdays, and holidays. The aroma of garlic and onions sizzling in the pan would fill the house, drawing family members into the kitchen, eager to help with the rolling and frying. Making Lumpia Shanghai is not just about the food; it’s about the laughter, the stories, and the connection to our culture. With this recipe, you can recreate that warmth and joy in your own home, sharing a piece of Filipino heritage with your loved ones.
Tips and Tricks
- Use Fresh Ingredients: The freshness of your ingredients will greatly impact the flavor of your Lumpia Shanghai. Freshly chopped vegetables and high-quality ground pork will yield the best results.
- Don’t Overstuff: It’s tempting to fill each wrapper to the brim, but overstuffing can lead to tearing and uneven cooking. Aim for about 2 tablespoons of filling per wrapper.
- Seal Properly: Ensure that the edges of the wrapper are sealed tightly to prevent the filling from leaking out during frying. A little water or egg wash can help with sealing.
- Batch Frying: Fry in small batches to maintain the oil temperature and ensure even cooking. This will help achieve that perfect golden color and crispy texture.
Make Ahead Tips
Lumpia Shanghai is perfect for meal prep! You can prepare the filling and wrap the lumpia a day in advance. Just store them in an airtight container in the refrigerator. You can also freeze uncooked lumpia for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking. When ready to cook, there’s no need to thaw; just fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
Recipe Variations
- Vegetarian Lumpia: Substitute the ground pork with a mix of finely chopped mushrooms, carrots, and tofu for a delicious veggie version.
- Spicy Lumpia: Add chopped chili peppers or a dash of hot sauce to the filling for a spicy kick.
- Baked Lumpia: For a healthier option, brush the lumpia with oil and bake them at 400°F (200°C) until golden and crispy, turning halfway through.
How to Serve
Serve Lumpia Shanghai warm and crispy, straight from the frying pan. They are best enjoyed with a dipping sauce, such as sweet chili sauce or a mixture of vinegar with garlic and soy sauce. For an appealing presentation, arrange the lumpia on a large platter with fresh lettuce leaves and slices of lime or calamansi. Garnish with chopped scallions or cilantro for a pop of color.
Pairing Suggestions
Pair your Lumpia Shanghai with refreshing drinks like calamansi juice or a cold beer for a casual gathering. For a more sophisticated pairing, consider serving them with a light white wine or a fruity cocktail. Complement the dish with sides like garlic fried rice or a simple salad. For dessert, try serving with leche flan or a sweet mango sticky rice to finish off the meal.
How to Store
Leftover Lumpia can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, place cooked lumpia in a single layer on a baking sheet to freeze before transferring them to an airtight container or freezer bag. They can be reheated in the oven at 350°F (175°C) until heated through and crispy, or in the air fryer for a few minutes.
Equipment Needed
- Deep Fryer or Large Pot: A deep fryer is ideal for frying, but a heavy-bottomed pot can also work well.
- Slotted Spoon: For removing the lumpia from oil.
- Cutting Board and Knife: For chopping vegetables and meat.
- Mixing Bowl: To combine your filling ingredients.
Dietary Adaptations
For a vegan version, replace the ground pork with finely chopped vegetables and tofu, and use a plant-based wrapper. To make it gluten-free, look for gluten-free wrappers or make your own using rice flour. Adjust seasonings to accommodate allergies, such as avoiding soy sauce for those with soy allergies.
Seasonal Adaptations
In the spring and summer, incorporate fresh, seasonal vegetables like zucchini, bell peppers, or even fresh herbs. In the fall, consider adding pumpkin or squash for a unique twist. During winter, root vegetables like carrots and sweet potatoes can add sweetness and depth to the filling.
Recipe FAQs
- Can I use chicken instead of pork? Yes, feel free to use ground chicken or even beef if that’s what you prefer.
- How long do I fry the lumpia? Typically, 3-5 minutes per batch should suffice, depending on your oil temperature.
- Can I bake these instead of frying? Yes, baking produces a healthier version. Brush with oil and bake at 400°F (200°C) until crispy.
Lumpia Shanghai (Filipino Spring Rolls)
Lumpia Shanghai, the delightful Filipino spring rolls, are a beloved dish that perfectly embodies the vibrant and rich culinary traditions of the Philippines.
Ingredients
- 1 pound ground pork
- 1 cup shredded carrots
- 1 cup finely chopped green beans
- 1/2 cup finely chopped onion
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon ground black pepper
- 1 package lumpia wrappers
- Oil for frying
Instructions
- In a large mixing bowl, combine ground pork, shredded carrots, chopped green beans, onion, garlic, soy sauce, and black pepper. Mix thoroughly and let marinate for at least 30 minutes.
- Take a lumpia wrapper and place about 2 tablespoons of filling near one edge. Fold the sides over the filling and roll tightly to enclose. Seal the edge with a little water.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the wrapped lumpia in small batches until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels.
- Serve hot with your choice of dipping sauce.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 90Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 128mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 7g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making Lumpia Shanghai is not just a cooking endeavor; it’s a way to share love and tradition with those around you. Each crispy bite is a testament to the joy of Filipino cuisine and culture. Whether you’re serving these at a gathering or enjoying them with your family, this recipe will surely bring smiles and satisfaction. So roll up your sleeves, gather your ingredients, and embark on this delicious journey into the heart of Filipino gastronomy!
