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Ingredients: Lumpiang Shanghai
Ingredients: Lumpiang Shanghai
Lumpiang Shanghai or Spring Rolls is a dish made-up of ground pork or beef, minced
onion, carrots, and spices with the mixture held together by beaten egg. It is of Chinese
origin (originally called lunpia) and was brought to the Philippines by Chinese immigrants
from the Fujian province.
In the Philippines, Lumpiang Shanghai is a common menu during celebrations and feasts
(just like the Pancit Bihon). It is best if combined with sweet and sour sauce but on some
occasions Banana ketchup is preferred.
I like Lumpiang Shanghai because I have been eating this dish since I was a child. There is
a sense of nostalgia every time I eat it. Another good thing about Lumpia is that you can
store the uncooked pieces in the freezer for weeks until needed. This Lumpiang Shanghai
Recipe requires raw pork to be wrapped before frying. There are other recipes that dictates
for the pork to be cooked first before wrapping. This is then fried at the end. This is a matter
of preference; the choice is yours. This is best served with sweet and sour sauce.
If you want another version of this dish, try our Spring Rolls Recipe.
Try this Lumpiang Shanghai recipe and let us hear your feedback.
Lumpiang Shanghai
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Prep time
15 mins
Cook time
10 mins
Total time
25 mins
This Lumpiang Shanghai Recipe will give a delicious crispy Filipino Lumpia dish that is
best dipped in sweet and sour sauce. It is what we call the Pinoy Egg Roll.
Author: Vanjo Merano
Recipe type: Main dish
Cuisine: Filipino
Serves: 8
Ingredients
2 lbs. ground pork
½ cup green onions
1 cup carrots
1 cup onion
2 eggs
2 teaspoon salt
2 teaspoons garlic powder
¼ cup parsley, minced
½ teaspoon ground black pepper
50 pieces Spring roll wrapper
3 to 6 cups cooking oil
Instructions