Filipino Lumpiang Shanghai

What is Lumpiang Shanghai?

Lumpia, or Lumpiang Shanghai, is a type of Filipino egg roll traditionally filled with a savory mixture of ground beef, pork, and vegetables such as green beans, onions, and carrots and is commonly served alongside a dipping sauce. Variations of lumpia filling include adding shrimp, chopped mushrooms, cabbage, and even raisins. Lumpia is a wonderful crispy appetizer or snack and will be a hit for any party or special occassion. Serve with sweet chili sauce, sweet and sour sauce, or banana ketchup.

Where to Buy Lumpia Wrappers

Lumpia wrappers can be found in Filipino and Asian stores in the frozen section. Other options that may be more readily available are Chinese egg roll wrappers which will give your lumpia a thicker crunch. Amazon also sells lumpia wrappers. My favorite brand of lumpia wrappers is Simex

Time

10 minutes prep time
30-40 minutes cook time

Temp

Heat oil to 375°F

Tools

• Mixing Bowl
• Knife or food chopper
• Cup measurements
• Tablespoon measurement
• Wooden spoon or gloves
• Small bowl for egg mixture sealant
• Silicon basting brush
• Heavy-bottomed pot or deep fryer

Ingredients

50 pieces lumpia wrapper
3 cups cooking oil

Filling Ingredients

1 1/2 lbs of ground pork or beef
1/2 cup or 1 cup of green beans
1 chopped onion
1 tbsp. cornstarch
2 stalks spring onions, chopped
2 pieces of carrots grated or chopped
2 tbsp. pounded garlic
2 eggs
1/2 cup of flour
3 tbsp. of Oyster sauce
Salt and Pepper to taste

Egg Sealant

1 egg, beaten
1/4 cup water

Instructions

1. Thaw frozen lumpia wrappers to room temperature
2. Chop vegetables with a knife or food processor
3. Combine all filling ingredients in a bowl and mix well with a wooden spoon or gloved hands
4. Scoop 1 to 1 1/2 tablespoons of filling and place at the bottom of the wrapper
5. Shape filling into a small log
6. Starting from the bottom, roll-up tight, stopping 3/4 of the way from the top
7. Bring in both left and right sides over the middle
8. Brush egg sealant mixture on the top end
9. Continue rolling and press lightly to seal the edge
10. Heat oil to 375°F in a heavy-bottomed pot or deep fryer
11. Fry in batches of 3 to 4 lumpia until they float and are golden brown
12. Remove from oil and let excess oil drip
13. Serve, share, and enjoy!

Cooking Tips

• Shake the garlic cloves in a tupperware or jar to remove the peelings.
• Fry a small amount of filling before you start wrapping your lumpia. This way, you can taste the filling and adjust the seasonings.
• If you don't have a silicon basting brush to apply the egg sealant to your lumpia, you can use a small spoon or your fingers.
• If using a heavy-bottomed pot for frying, use an oil splatter screen to reduce mess and ensure your safety from hot oil.
• Prepare a plate with paper towels to place freshly fried lumpia on, or use a wire cooling rack.