How to Make Lumpiang Shanghai: A Filipino-Inspired Dish

Updated on August 1, 2019
dredcuan profile image

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

How to make lumpiang Shanghai, a Filipino-inspired dish
How to make lumpiang Shanghai, a Filipino-inspired dish | Source

Lumpiang Shanghai is another famous Filipino finger food, or pulutan. "Pulutan" refers to snacks that are typically served with any type of alcoholic drinks during special occasions in the Philippines.

Lumpiang Shanghai is the Filipino version of Chinese egg rolls. This deep-fried dish is a meat mixture wrapped in an egg roll or spring roll wrapper. Let me show you an easy way to make this delicious finger food.

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Lumpia wrapperLumpiang Shanghai filling
Lumpia wrapper
Lumpia wrapper | Source
Lumpiang Shanghai filling
Lumpiang Shanghai filling | Source

Ingredients

For Lumpiang Shanghai Filling:

  • 1/4 kilo ground pork
  • 3 small onions, minced
  • 1 medium carrot, minced
  • 1/4 cup mushrooms, minced
  • Water, as needed
  • Salt, to taste
  • Pepper, to taste
  • Cooking oil, for sauteeing

Additional Ingredients:

  • 30 egg roll wrappers
  • Water, for sealing
  • Cooking oil, for frying
  • 1 small egg, beaten
  • 2 tablespoons cornstarch

Utensils

For Preparation:

  • preparation bowl
  • plates
  • measuring spoon
  • ordinary metal spoon
  • knife
  • chopping board

For Cooking:

  • saute pan
  • cooking spoon
  • frying pan
  • tongs

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 30 rolls

Instructions

  1. Cook the meat mixture: Saute the onion; then add the meat and cook until browned.
  2. Add water as needed. Cook meat until tender. Add the carrots, followed by the mushrooms.
  3. Season with salt and pepper. Cover and let it cook.
  4. Once cooked, set aside and allow to cool down.
  5. Mix the egg and cornstarch to bind the mixture.
  6. On a plate, lay a single egg roll wrapper. Scoop at least two tablespoons of meat mixture.
  7. Line the mixture at least 2 inches above the bottom of the wrapper, leaving at least 1 to 1 1/2 inches space on each side.
  8. Fold the egg roll wrapper from the bottom to the center once. Then fold the wrapper from both the left and right side to the center. From there, start rolling it.
  9. Seal the top part of the wrapper with water.
  10. Repeat steps 6 to 9 with the remaining ingredients.
  11. Once all of the ingredients are assembled, set up the frying pan.
  12. Heat up enough oil to deep-fry the lumpiang Shanghai.
  13. Fry each piece until golden brown. Drain excess oil.
  14. Serve with your favorite sauce.
Lumpiang Shanghai
Lumpiang Shanghai | Source

Tips and Techniques

  1. Use any kind of wrapper available.
  2. Serve lumpiang Shanghai with your favorite sauce such as aioli, tartar, or cocktail.
  3. Replace ground pork with any meat like ground chicken, beef, fish, or seafood.
  4. Add any other vegetables if you want.
  5. Cook the filling first to get the best result—well cooked inside and outside.
  6. If cornstarch is not available, use a similar product such as all-purpose flour, rice flour, etc.

Questions & Answers

    © 2019 Dred Cuan

    Comments

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      • dredcuan profile imageAUTHOR

        Dred Cuan 

        9 months ago from California

        Hello Pamela,

        I agree with you. I love finger foods. Especially during parties. Have a wonderful day!

      • Pamela99 profile image

        Pamela Oglesby 

        9 months ago from Sunny Florida

        This looks like a very tasty finger food.

      • dredcuan profile imageAUTHOR

        Dred Cuan 

        9 months ago from California

        Hi Liz,

        I agree, it is really tasty. It's my favorite to be exact. Have a wonderful day!

      • dredcuan profile imageAUTHOR

        Dred Cuan 

        9 months ago from California

        Hello Theia,

        You are right, so delicious!

      • dredcuan profile imageAUTHOR

        Dred Cuan 

        9 months ago from California

        HI John,

        It is simple but the wrapping only takes time especially if you are not used to it. Most cooks hate wrapping based on my kitchen experience. lol Thank you for dropping by!

      • Eurofile profile image

        Liz Westwood 

        9 months ago from UK

        This looks like a tasty dish.

      • Theias Corner profile image

        Thea Abella 

        9 months ago from Philippines

        Sarap!

      • Jodah profile image

        John Hansen 

        9 months ago from Queensland Australia

        This sounds delicious and looks quite easy to prepare. Thank you for sharing Dred.

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