filipino lumpia shanghai recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best filipino lumpia shanghai recipe

I’m so excited to share with you my favorite Filipino Lumpia Shanghai recipe. This dish is a staple in many Filipino households, and for good reason – it’s deliciously crispy on the outside and tender on the inside, filled with a savory mixture of pork and vegetables.

I first discovered Lumpia Shanghai at a Filipino friend’s house, where they were served as a snack or appetizer. I was immediately hooked on the combination of flavors and textures, and I knew I had to learn how to make them myself.

After some trial and error, I finally perfected the recipe and now it’s a regular at our family gatherings. My kids love helping me assemble the lumpia, and they’re always asking for seconds (or even thirds!)

The best part about this recipe is that it’s incredibly versatile – you can serve it as an appetizer, a snack, or even as a main dish for a quick weeknight meal. Plus, it’s relatively healthy compared to other fried foods, thanks to the use of lean pork and plenty of veggies.

As an added bonus, Lumpia Shanghai freezes beautifully, so you can make a big batch and enjoy them throughout the month. Whether you’re a seasoned Filipino food lover or just looking for a new recipe to try, I highly recommend giving this one a shot!

It’s sure to become a favorite in your household too.

Crispy Filipino Lumpia Shanghai

4.6 from 1868 votes

Crispy Lumpia Shanghai is a popular Filipino spring roll filled with savory ground pork and vegetables. These are deep-fried to golden perfection and served with a sweet and sour sauce.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Filling

500g ground pork
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons water
1 cup bean sprouts
1/2 cup grated carrots

For the Dough

1 cup all-purpose flour
1/4 cup water
1/4 cup vegetable oil

For the Sauce

1/2 cup white vinegar
1/4 cup sugar
1/2 cup water
1/2 teaspoon salt
1 clove garlic, minced
1 small onion, chopped

👨‍🍳Directions

1In a large mixing bowl, combine ground pork, onion, garlic, soy sauce, salt, black pepper, and water.
2Mix well until all ingredients are evenly distributed.
3Cover the bowl and refrigerate for 30 minutes.
4This step allows the flavors to meld together and the pork to absorb the seasonings.
5Add the bean sprouts and grated carrots to the pork mixture.
6Stir until well combined.
7The mixture should hold together when pressed between your fingers.
8If it is too dry, add a bit more water.
9If it is too wet, add a bit more flour.
10In a separate bowl, combine flour, water, and vegetable oil.
11Mix until a dough forms.
12Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
13Roll out the dough into a thin sheet using a rolling pin.
14Cut the dough into 4-inch squares.
15Each square will be used to wrap the filling.
16Place a spoonful of the pork mixture in the center of each dough square.
17Fold the sides of the dough over the filling, creating a rectangular shape.
18Roll the dough tightly around the filling, sealing the edges with a bit of water to ensure they stick together.
19Set aside until ready to fry.
20In a small saucepan, combine white vinegar, sugar, water, salt, garlic, and onion.
21Bring to a boil over medium heat, stirring occasionally.
22Reduce heat to low and let the sauce simmer for 10 minutes.
23This will allow the flavors to meld together and the sauce to thicken slightly.
24Remove from heat and let it cool to room temperature.
25Strain the sauce to remove the garlic and onion pieces.
26Set aside until ready to serve.
27Heat oil in a deep fryer or a deep frying pan to 350°F.
28To test if the oil is hot enough, drop a small piece of dough into the oil.
29If it sizzles and floats to the top, the oil is ready.
30Carefully place the lumpia into the hot oil, a few at a time, ensuring they are not overcrowded.
31Fry for 2-3 minutes on each side, or until golden brown and crispy.
32Use a slotted spoon to remove the lumpia from the oil and place them on a paper towel-lined plate to drain excess oil.
33Serve the lumpia hot with the sweet and sour sauce on the side.
34Dip the lumpia into the sauce before eating.
35Enjoy with friends and family!

🔧Equipment

Mixing bowl
Rolling pin
Wok
Deep fryer or deep frying pan
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 35mg🧂Sodium: 500mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 10g

📝Notes

You can customize the filling by adding other vegetables like cabbage or green onions. For a spicy version, add a pinch of cayenne pepper to the pork mixture. Serve with additional dipping sauces, such as peanut sauce or sweet chili sauce, for added flavor.

Watch Video Of How Crispy Filipino Lumpia Shanghai Works

I’m so glad you asked about storing and reheating Lumpia Shanghai – it’s one of my favorite parts about this recipe! To store leftovers, simply place them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

When reheating, try baking them in the oven at 375°F (190°C) for 10-15 minutes or until crispy again. Alternatively, you can reheat them in the microwave by wrapping them in damp paper towels and heating on high for 20-30 seconds per side.

❓ Frequently Asked Questions About Crispy Filipino Lumpia Shanghai

What is Lumpia Shanghai?

Lumpia Shanghai is a type of Filipino spring roll that originated in the city of Shanghai (hence the name). It’s typically filled with a mixture of pork, vegetables, and spices, wrapped in a thin dough wrapper.

Can I use store-bought lumpia wrappers?

While store-bought wrappers are convenient, I highly recommend making your own from scratch using flour, water, and salt. The homemade wrappers will give your Lumpia Shanghai that extra special something that sets them apart from store-bought versions.

How do I keep my Lumpia Shanghai crispy?

The key to keeping your Lumpia Shanghai crispy is to not overfill them with filling. Make sure to leave enough room between each piece for air to circulate during frying. You can also try dusting them with cornstarch before frying for an extra crispy coating.

Can I make Lumpia Shanghai ahead of time?

Yes! Lumpia Shanghai freeze beautifully, so you can make them ahead of time and freeze them until you’re ready to fry them up. Simply thaw them overnight in the fridge or reheat them in the oven when you’re ready to serve.

Are there any variations on the traditional Lumpia Shanghai filling?

While traditional Lumpia Shanghai fillings are made with pork and vegetables only, feel free to get creative with your fillings! Some popular variations include adding shrimp or chicken for extra protein or using different types of vegetables like carrots or zucchini.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts