Thanks to our Chinese friends who introduced us to this dish, we have our very own lumpiang shanghai (Filipino Spring Rolls recipe). Lumpia is a versatile dish since you can eat it as a snack or during lunch and dinner. Some versions use Garlic-Vinegar dip while others use only ketchup or Sweet Chili sauce. Some use only vegetables while some only meat. It’s also fun eating it since it’s deep-fried so this makes it a kid-friendly dish.
Lumpiang Shanghai Recipe Preparation
The Pinoy Version of spring roll typically consists of different kinds of vegetables, minced meat, and seasoning. Some put tofu and sweet potato in their lumpiang shanghai recipe but if there’s one thing that makes it special, it’s the wrapper. It’s a thin crepe-like pastry common in the Philippines and called “Lumpia Wrapper” (Spring Roll wrapper). You can find it in any local market and grocery stores; even specialty Chinese stores have them. It comes in different sizes so it’s up to you if you want to make a big lumpia roll or just a small one. Just a piece of advice, don’t let your wrapper be exposed to air because it will stiffen and you’ll have a hard time using it for your lumpia rolls.
Lumpiang Shanghai Recipe (Filipino Spring Rolls)
This lumpiang shanghai recipe or Filipino spring rolls are tasty, aromatic and very easy to make. Every bite of this yummy roll is a burst of flavor
- Prep Time: 1 hour
- Cook Time: 30 mins
- Total Time: 1 hour 30 mins
- Yield: 35 1x
- Category: Side Dish
- Method: Deep Fried
- Cuisine: Filipino
- 1 kilogram ground prok
- 1/2 cup minced onion (green or yellow)
- 1/3 cup roughly chopped parsley
- 1 large Carrot (minced)
- 2 tbsp. Soy Sauce
- 5 cloves Garlic,(minced)
- 1/2 tsp salt
- 1/2 tsp. ground black pepper
- 25 to 50 pcs. Lumpia or Spring Roll Wrapper
- 1/2 tsp all purpose seasoning
- Oil for Frying
- In a bowl, combine and mix the ground Pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
- Separate wrappers into individual sheets and lay the wrapper like a diamond.
- Put up about 1-2 tablespoons of Meat mixture in the middle of the wrapper.
- Fold the bottom pointed end of wrapper over filling.
- Fold side ends of the sheet inward and roll tightly into a log about 3/4-inch thick and 5-inch length.
- Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining mixture.
- In a pan over medium heat, heat about 1 inch of oil.
- Fry lumpia in batches, turning on sides as needed, until golden brown and crisp and meat is cooked through.
- Remove from oil and drain on a wire rack set over a baking sheet.
- Best Served with Ketchup or Sweet and Sour Sauce or just a plain Vinegar.
Fry a small amount of meat mixture before wrapping to know if the taste suits you and then just adjust it according to your preferences.
- Serving Size: 2 rolls
- Calories: 240
- Sugar: 1 g
- Sodium: 1000 mg
- Fat: 8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2.6 g
- Protein: 17 g
- Cholesterol: 65 mg
Keywords: egg roll, spring rolls, quick and easy, Chinese new year
You can prepare this dish in advance and keep it in the freezer but your Lumpia must be eaten right away after deep frying it so that it’s still crisp and the flavors are at its strongest. Most Pinoys would eat it with rice and partner it with Pancit like Pancit Palabok or some sort of Noodles. It’s a fairly light dish since it has vegetables in it so weight watchers can stop worrying about their diet. You can even make it a healthier version, using healthy oil. Just a heads up; Lumpia is addictive so you better make extra batches to fry for later. 🙂
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