Lumpiang Shanghai Unwrapped: The Crispy, Flavorful Filipino Spring Roll You Can’t Resist

Get ready to go on a taste journey introducing you to the essence of Filipino cooking! Lumpiang Shanghai, a famous Filipino cuisine, will be our focus today as we delve into its delectable universe. So let’s dig in and discover this dish’s delicious details.

What is Lumpia?

Lumpia, also known as Filipino spring rolls, is a tasty, versatile, and easy-to-prepare dish that is a staple in Filipino celebrations. Wrapped in a thin, delicate wrapper and stuffed with various ingredients, lumpia is often deep-fried to achieve a crispy, golden brown exterior. With numerous variations, including the famous Lumpiang Shanghai, lumpia has become an iconic symbol of Filipino cuisine.

The Story Behind Lumpiang Shanghai

The name “Lumpiang Shanghai” might make you wonder how this dish is related to the bustling city of Shanghai, China. Well, the origins of Lumpiang Shanghai can be traced back to Chinese immigrants who settled in the Philippines. Over time, Filipino and Chinese culinary traditions blended to create new dishes, and Lumpiang Shanghai emerged as a delicious fusion of cultures. The dish’s name likely pays homage to its Chinese roots while celebrating its unique Filipino twist.

The Art of Lumpia Wrappers: Crafting the Perfect Foundation for Lumpiang Shanghai

Lumpia wrappers play a crucial role in creating the perfect Lumpiang Shanghai. These delicate, paper-thin sheets, traditionally made from a simple mixture of flour, water, and a pinch of salt, are the foundation that holds the flavorful filling together. When fried, expertly crafted lumpia wrappers provide the ideal crispy texture, taking your Lumpiang Shanghai experience to new heights. Making these wrappers involves a smooth, runny batter thinly spread on a hot grill and briefly cooked until set, resulting in an irresistibly light and crispy exterior that complements the savory filling.

Tips and Tricks for the Perfect Lumpiang Shanghai

To make your Lumpiang Shanghai experience even more enjoyable, here are some tips and tricks to keep in mind:

1. Preparation is vital: Having all your ingredients prepped and ready to go will make the entire process smoother and more enjoyable.
2. Customize your filling: Feel free to get creative with your Lumpiang Shanghai filling. Add shrimp, tofu, or even more vegetables to suit your preferences.
3. Keep your wrappers moist: To prevent the spring roll wrappers from drying out and cracking, cover them with a damp cloth while you work.
4. Freeze for later: If you want to save some Lumpiang Shanghai for later, wrap them up and store them in the freezer. When you’re ready to enjoy them, fry them straight from the freezer—no need to thaw them!
5. Air-fryer option: If you want a healthier alternative to deep-frying, consider using an air-fryer. Cook the lumpia at 350°F (180°C) for 10-12 minutes or until golden and crispy.

Lumpiang Shanghai is a flavorful, crunchy, and satisfying dish for sharing with friends and family. Whether you’re new to Filipino cuisine or a seasoned pro, this guide will help you make Lumpiang Shanghai that’s sure to impress. So give it a try and discover the irresistible flavors of this Filipino favorite!

SEE THE FULL RECIPE BELOW!

Lumpiang Shanghai

5 from 1 vote

Course: Main, SnacksCuisine: FilipinoDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories per Serving

160

kcal

Total time

30

minutes

This delicious Filipino spring roll variation earned its name because of its different filling, which often includes ground pork or chicken mixed with vegetables and spices.

Cook Mode

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Ingredients

US Metric

• 500 grams 500 grams Ground Pork or Chicken

• 1/4 cup 25 g Spring Onion (finely chopped)

• 8 ounces 226.8 g 1 Can Water Chestnuts (drained and finely chopped)

• 1 medium 1 medium Carrot (peeled and shredded)

• 1 medium 1 medium Red Onion (peeled and minced)

• 5 cloves 5 cloves Garlic (peeled and minced)

• 4 stalks 4 stalks Kintsay (Chinese Celery) finely chopped

• 1 tbsp 14.79 ml Soy Sauce

• 1 1 Egg

• 1 tsp 6 g Sea Salt

• 1/2 tsp 2.2 g Ground Mixed Peppercorn

• 20 – 30 pieces 20 – 30 pieces Spring Roll Wrappers

• Coconut Oil for frying

Directions

• Preparing the Filling
• First, grab a large mixing bowl and combine the ground pork, spring onions, kintsay, water chestnuts, carrots, red onion, garlic, soy sauce, egg, sea salt, and ground pepper.
• Mix everything thoroughly so all the ingredients are evenly distributed.
• Wrapping the Lumpia
• Carefully separate the spring roll wrappers and lay them on a flat working surface.
• Place about one heaping tablespoon of the filling mixture on the lower end of the wrapper closest to you.
• Fold the bottom of the wrapper over the filling and roll it tightly into a thin log approximately 3/4-inch thick.
• To seal the edge, wet it with a dab of water. Repeat this process with the remaining mixture and wrappers. It’s pretty therapeutic, honestly!
• Frying the Lumpia
• Pour enough coconut oil into a pan to create a 4-inch deep pool, then heat it over medium heat.
• Carefully add the lumpia in batches, ensuring not to overcrowd the pan. Cook them for about 3 to 4 minutes, occasionally turning, until golden brown and crispy and the meat is cooked.
• It’s always exciting to watch them transform right before your eyes!
• Draining and Serving
• Once the lumpia is cooked to perfection, use a slotted spoon or tongs to remove them from the oil.
• Next, place the lumpia on a wire rack set over a baking sheet to drain excess fat. This method will help maintain their crispiness while they cool down.
• Finally, serve your Lumpiang Shanghai immediately, accompanied by a dipping sauce. Sweet and sour sauce or banana ketchup are excellent options that complement the flavors of this Filipino favorite.

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